Beachy Shrimp Tacos

I got a little crazy this week and decided to try ANOTHER new recipe. I get so bored of eating the same thing too often so I love to switch it up. I usually have a hard time figuring out what to make but since it was Tuesday I knew I wanted to make tacos. Not just any regular tacos, shrimp tacos! I wanted something with some zest to it and these definitely satisfied my craving! I named them Beachy Shrimp Tacos because they remind me of something I would eat at a restaurant near the beach, overlooking the ocean.. paired with a corona ­čśë

I made two different toppings for these bad boys so it took a little while to prepare everything but it was totally worth it. I’ll separate this recipe into three sections, one for the basic taco necessities, and one for each of the toppings.

Here goes:

The Basics:

  • 1lb cooked shrimp
  • 1 can of black beans
  • Shredded pepper jack cheese
  • Flour tortillas
  • 2 limes
  • Salt- a pinch
  • Pepper- a pinch
  • Garlic salt- a few shakes
  • Tajin- a few shakes
  • Some sort of lime seasoning- I used a lime garlic and herb mixture

About 6 hours before dinner I chopped the butts off of all the shrimp, stuck them in a large ziplock Baggie and squeezed 2 limes into the bag. Then I added whatever seasonings I figured would be an appropriate mixture into the bag as well. Then shook the bag to distribute the seasonings evenly, and stuck it in the fridge.

I apologize that I don’t have accurate measurements for the seasonings since I normally just add as much as I think would taste good. But if you have a hard time measuring by eye, just don’t put too much. You can always add more later.

Ceviche style topping:

  • 1 cucumber -diced
  • 2 limes
  • 2 avocados -diced
  • 1/4 red onion -diced
  • 1/4 bunch chopped cilantro
  • Salt, pepper, garlic salt, tajin (a couple shakes of each)

Coleslaw style topping:

  • 1/2 bunch of red cabbage
  • 1/2 bunch of green cabbage
  • 2 carrots pelled and shredded
  • A pinch of salt and pepper
  • 1/4 cup lemon vinaigrette
  • 1/4 cup chopped cilantro

Once you’ve made your toppings, go ahead and throw the shrimp on the barbie! I mean… In a pan on the stove!

The shrimp were already cooked so I just heated them up a bit after allowing them to soak in the flavor for those 6 hours.

Next step was to heat up the black beans in a small sauce pan.

While the shrimp was warming I tossed a few tortillas in the oven and turned the broiler on since I have and electric stove and can heat them on the stovetop. (Keep an eye on these, the broiler gets super hot and will burn them if you don’t keep checking on them.)

I even put some shredded cheese on the tortillas to melt it!

Add a layer of beans and shrimp on top of the cheese

Then your toppings!

And there you have it!!



Homemade Albondigas Soup! 

Being a Southern California girl, I have always been within blocks of multiple authentic Mexican restaurants. AND being a lover of all soups, I often order a bowl of albondigas.

Since Blake and I both grew up eating authentic Mexican food, we have been completely disappointed with any Mexican restaurant we have tried here in North Carolina (at least in the city that we live in). For whatever reason, out of four different restaurants we have been to, NONE OF THEM have albondigas on the menu. What the heck is up with that?

For those of you who don’t know, albondigas is a Mexican meatball/vegetable soup and it is delicious! ┬áSo after our fourth -not so great- “Mexican” dining experience just the other day, I was really craving some meatball soup. I figured if no one here could make it for me, I would have to make it for myself… and boy am I glad that I did! Now I have a great recipe to add to my collection.

Here’s what you will need if you want to make it too!

  • 2 – 32oz cartons of vegetable broth
  • 1- lime
  • 1 cup of ‘minute white rice’
  • 1 can of pickled jalape├▒os
  • 5- carrots
  • 5- potatoes
  • 3 -zucchini
  • 1- yellow onion
  • 1- bay leaf
  • 1lb ground beef
  • 1 egg
  • 1 Tbsp dried oregano
  • 1 Tbsp Chili powder
  • 3 Tbsp Chipotle salsa
  • 1/2 bunch of cilantro -chopped
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • I also added a few shakes of Garlic Salt (per usual) and Tajin for that chile lime taste

I did a pretty horrible job of getting good pictures of everything while I was making this since it was my first time and I was more concerned with doing it right than taking pictures… But here’s a picture of the chipotle┬ásauce I used. I had a hard time finding it so hopefully this will be helpful if you plan on┬ámaking the soup ­čÖé┬á

Start by making the minute rice. I used the microwave- the directions are on the box but you basically just have to put one cup of rice and one cup of water in a bowl with a lid, then microwave it for a few minutes. Set it aside when it’s done and keep it covered to allow the rice to absorb all of the water.

Then make the meat mixture for the meatballs-In a bowl, mix your ground beef, 1/4 cup of the rice, egg, cilantro, juice from one wedge from the lime, oregano, chili powder, salt and pepper… I also chopped a bit of the onion and threw it in the mix, but that’s optional- for onion lovers only. hehe

Then roll the mixture into balls.. of meat, and place them into a pan, cover and set aside for later.

Start chopping your onions, (don’t forget to peel the) carrots and the pickled jalape├▒os (about 1/3 cups worth), once you’ve got them all chopped, toss them in your pot with just enough vegetable broth to cover them and bring them to a high heat while you chop the rest of the veggies.

Bring the meatball pan to a medium heat and start to cook them until the outside of the meatballs begin to brown. DON’T cook them all the way through because the hot broth will do that for you.

After the carrots and onions have been simmering for about 10-15 minutes, add the rest of the vegetable broth, all of the veggies and your bay leaf.

Squeeze the rest of the lime juice into the pot, add the three tablespoons of chipotle sauce and plop the meatballs and the remainder of the rice in as well.

Cover and cook on high for about 15 minutes or until the potatoes are nice and soft- stir occasionally.

Add enough salt and pepper to satisfy your taste buds, or don’t. Then serve and allow the soup to cool, and top with cilantro and avocado if you’re into that sort of thing.

This crappy picture seriously doesn’t even do it justice, it was way better than it looks.



Slow Cooked Chicken Taco Recipe

One of the many things that I miss from California is a good taco Tuesday deal. I used to love going out on the occasional Tuesday to enjoy $1.00 tacos and a few coronas with my girlfriends, but it’s been 5 months since I’ve been able to actually do that.

SO.. I decided to have my own taco Tuesday last night. But the tacos had to be good, and as I mentioned in yesterday’s post, I’m not always confident in my chicken cooking skills. After I made chicken in the slow cooker on monday I figured it would be a great way to make the perfect shredded chicken for tacos too.

The chicken was super easy to make and the tacos were just as delicious as the ones I’ve had at authentic Mexican restaurants.

Here’s what you’ll need:

  • 1 pack of taco seasoning
  • 8 chicken tenderloins
  • 1 16oz jar of salsa
  • 1 jalape├▒o (optional)
  • 1 yellow onion
  • 1 lime
  • White corn tortillas
  • Pepper Jack cheese and guacamole to top

Squeeze half of the lime in the slow cooler before you place the chicken in and then cover the chicken with the salsa.  

Sprinkle the taco seasoning and onions over the chicken
.. and the jalapenos if you like a little spice

After about two hours of cooking, use two forks to shred the ckicken tenderloins and squeeze the other half of the lime on them.
 Just prepare your guac while the chicken is cooking and all you have left to do is heat up the tortillas when you’re ready to eat! 
I’ll have to save my “worlds best (tomato-free) guac” recipe for another blog post!
Adios amigos! ­čî«