I guess I was in a spicy kinda mood today because I managed to get a latin-themed meal in for both lunch AND dinner.
I got lunch inspiration from Amy at Second City Randomness and her dinner last night. I grabbed some leftover rotisserie chicken, avocado, black bean salsa, and greek yogurt (no sour cream) and mixed them all up. Since I was out of pitas, it ended up more like a mexican chicken salad. Ole!
I was so hungry after yoga I chowed down before I remembered to snap a pic, but I have a feeling it will make an appearance again at tomorrow’s lunch, too. I’ll try to have the camera handy then.
I did get a pic of my afternoon snack, the green monster. These are all the rage right now, I know, and I have to say that the tip to blend it thicker and put it in a bowl rather than trying to drink it is much more fun. I don’t really like to drink my food. This way is more like icecream.
I used a 1/2 scoop vanilla protein powder, handful o spinach, 1/2c tropical blend frozen fruit, and 1/4c plain greek yogurt then added a little water.
Dinner was a Carribean-Latin fusion recipe that is an absolute favorite in this house. I made BBQ shrimp tacos with a pickled red onion and mango slaw on top. Before you start to think that I may have made this up and have even an ounce of creativity (I’m getting better at kitchen creativity, though), I learned to make this at a cooking demo my mom and I went to around Christmas. Chef Dean Fearings from Fearings in Dallas taught us how to whip up this super easy and yet elegant looking and tasty dish.
I keep saying if we ever have a dinner party, this is what I’m making. The best recipes are easy but make you look like a rockstar 🙂 This is definitely one of those.
BBQ Shrimp Tacos with Pickled Onion and Mango Slaw – Makes 3-4 tacos
To make the pickled onions, thinly slice a red onion. Boil 1/2c
white vinegar (I used champagne) and 1/2 c. sugar. Once it
comes to a boil put in the onions, remove from heat and let
sit 8 hrs or overnight (I put mine in a tupperware in the fridge
once it has cooled enough.)
Slaw (no exact measurements)
cabbage – couple of handfuls
mango – juliennned – about a 4th of one
toasted pecans or walnuts – handful
cilantro lime vinaigrette (he makes his own, I use Stonewall
Kitchens) – about 1-2 T
pickled red onion – as much as you like
BBQ Shrimp tacos
1/2 – 3/4 lb shrimp – cut into smallish pieces
2-3 T bbq sauce
1/4 – 1/2 c mexican cheese
Warm the tortillas in the oven on low heat. Cook the shrimp over medium-high heat until done. Add the bbq sauce toss to coat shrimp. Remove from heat and add cheese, stirring until cheese is melted. Take a tortilla and place some shrimp mixture down the middle and roll up tightly. Place seam side down on a plate and top with the slaw.
We are over the hump! Two more days to the weekend!