ARFotography. » Lifestyle. Detail. Design.

#ARFavoriteThingsFriday ~ Cinco de Mayo!

Happy Cinco de Mayo! This week, in celebration of this fun Mexican holiday, I am sharing with you 2 of my favorite go to recipes ~ Salsa Verde & Shrimp Tacos! These recipes are in solid rotation around here & we are sure that you will love them, too!

Salsa Verde Shopping List:

8 Tomatillos

1 Medium White Onion

7 Cloves of Garlic

1/2 Bunch Cilantro

1 Green Heirloom Tomato (I often can’t find green and just use a regular red one)

1 Jalapeno (optional)

1 Avocado

Juice of 2 Limes

Salsa Verde Recipe:

  1. Peel tomatillos and blanch in boiling water for 90 seconds, remove and place in an ice bath.
  2. Peel and quarter onion
  3. Wash cilantro and remove thicker stems
  4. Quarter the tomato
  5. Quarter tomatillos
  6. Peel avocado and remove pit
  7. Place all of the above items in a good blender (Vitamin, Blendtec) or food processor
  8. Juice the limes into the blender
  9. Add 1tsp of kosher salt
  10. Add seeded Jalapeño (optional)
  11. Blend until smooth

Viola! This fresh salsa is delicious with tortilla chips, served over grilled chicken or fish and as a garnish to any type of taco!

Shrimp Taco Shopping List:

2lb bag of frozen raw devained shrimp (some have tails on, some have tails off – depends on where you buy them – you eventually want the tails off – so whatever you find is fine)

1 bag slaw (I love Taylor Farms Asian Chopped Salad Kit from Costco, but you can make your own, or get some pre-made, cabbage based chopped salad – they have them at whole foods as well as Trader Joes)

1 package Corn Tortillas

1/2 cup Sour Cream

1  can San Marco Chipotle Salsa

4 cloves garlic

1 tsp Chili powder

1/2 tsp Cumin

1 tsp Garlic powder

3/4 cup Olive Oil

1 Avocado peeled and cubed

Chopped Scallions for garnish

Cilantro for garnish

2 Limes sliced for garnish

Shrimp Taco Recipe:

  1. Defrost the shrimp using a colander in the sink. Run some room temp water over them until they are defrosted.
  2. Pat dry with paper towel.
  3. Mince or crush the garlic and add to a mixing bowl along with the chili powder, cumin & garlic powder.
  4. Add olive oil and whisk together.
  5. Add shrimp to the olive oil marinade, cover and let sit for 20 min or more in the fridge.
  6. While shrimp are marinating, add 1/2 cup sour cream to a bowl & add some chipotle salsa to taste. Will make a light pink sauce for the tacos. I usually use about 1 Tbs, but start slow. The salsa is smoky and spicy!
  7. Heat the corn tortillas – you can throw them in foil and toss in the oven or you can heat them in a frying pan – to be honest some nights I’m too lazy for this step and I skip it all together.
  8. Heat a large skillet on high.
  9. Add the shrimp and all the marinade to the skillet and sauté until the shrimp are pink and cooked through (a couple of minutes – time varies based on skillet size and amount of shrimp)
  10. Assemble your tacos by adding a few cooked shrimp, topping with slaw, cilantro, scallions, lime, avocado & a drizzle of chipotle sour cream sauce!

Shrimp tacos are in regular rotation over here. Some nights we skip the tortillas and just have them in a bowl over rice. Max likes his shrimp alone in a bowl. Naked. I also had high hopes of serving up a delicious virgin margarita recipe, but the truth is that I’m really just a water drinker. Maybe a seltzer with a lime! So I fell short in the drink category this holiday, but who needs the sugar and carbs anyway?