Cilantro-Lime Shrimp Tacos With Grilled Corn Pico de Gallo

 It's officially bikini season ya'll! (enter anxiety and cursing at the Target dressing room mirrors here, those mirrors are evil I say) During the colder months these turkey tacos with their delicious crisply fried shells are what I crave.  However, with the warmer weather upon us I needed something fresh and light to take their place.  This recipe was spur of the moment and I just kept layering the flavors as I went along.  I can’t wait to make it again it’s that good.

Cilantro Lime Shrimp

1lb medium shrimp, peeled and devined

2-3 tbls extra virgin olive oil

1 tbls freshly chopped cilantro

Juice of half a lime

Garlic powder

Salt & pepper

Corn tortillas


Classic Guacamole

Click here for the recipe


Grilled Corn Pico de Gallo

1 corn cob grilled

2 plum tomatoes, cored, de-seeded and chopped

1 serrano pepper, remove veins and seeds, finely minced

3-4 tbls red onion finely chopped

Juice of half a lime

Salt & Pepper

First, make sure your shrimp is clean and dry.  Next, season them with olive oil, cilantro, lime juice, garlic powder (to your preferred taste), salt and pepper.  Set aside.

Make your guacamole.

Once you have grilled your corn, let it cool down.

Chop up the tomatoes, Serrano, and onion.  Cut the corn kernels from the cob.  Add chopped veggies to a medium sized bowl.  Season with lime, salt, and pepper.  Mix thoroughly.  Put your salsa and guacamole in the fridge while you cook your shrimp.

A grill pan is perfect to cook the shrimp.  If you don’t have one a good old skillet will do. 

Heat up your pan on medium high for about a minute or 2.  Add shrimp and cook for about 2 minutes per side.  Heat up corn tortillas while shrimp cooks.

To assemble, smear some guac on tortilla, add some shrimp and top with pico.  For a little extra kick I like to add hot sauce.

Serves 4

The Best Turkey Tacos

Um, yes these are the BEST turkey tacos.  It's not an opinion, it's a fact.  Well, at least in my family it's a fact.  I would say this is the fourth time I've made them and I think I will never buy another store bought taco kit again.  These are just addictive tacos, man!  The taste of the turkey, the yummy salad on top, and the fact that you fry your own taco shells...Turkey Taco Heaven!  

Adapted from Katie Lee's The Comfort Table:Recipes for Everyday Occasions
6-8 servings (24 tacos)
For the taco meat:
2 tablespoons canola oil
1/4 cup minced cilantro
1 bunch scallions, thinly sliced (white and green parts)
1 jalepeno, minced with seeds and veins removed
2 pounds ground turkey
2 tablespoons garlic salt (2 tbsp. is a bit salty, 1 tbsp. is probably enough)
1/4 cup chili powder
1/4 cup hot taco sauce, plus more for serving
1/4 cup green taco sauce, plus more for serving
For the Salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced (white and green parts)
1/2 cup minced cilantro
2 ripe tomatoes, chopped
1 avocado, diced
1/2 cup Italian-Style Vinaigrette Dressing
For the Shells:
1 cup canola oil
24 white corn tortillas
For Garnish:
2 cups shredded cheddar cheese
1/2 cup sour cream

hot sauce (I love me some Tapatio)

For the Taco Meat: In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add the jalapeno and cook 1 minute, stirring constantly. Stir in the turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When turkey has cooked through, about 8-10 minutes, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

For the Salad: As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.

For the Shells:
Line a baking sheet or large plate with paper towels. In a medium skillet, heat the oil over medium-high heat. When the oil is hot, use tongs to place a tortilla gently in the oil one at a time. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds. Lift out of the oil and drain on the paper towels. Repeat with the remaining tortillas, one at a time. (The shells should not be too crisp when they come out of the oil. If they become too crisp tacos will be difficult to stuff).

Assemble the tacos by spooning the meat into shells and topping with cheese, salad, sour cream and Tapatio (if you dare).

 

Fonda Nolita

 I'd heard about Fonda Nolita a few years back and have been meaning to pay them a visit for what seems like forever. This past weekend I got to experience the gourmet Mexican street food they have to offer. Fonda Nolita is a carbon copy of a beachside taquería that launched five years ago in Playa del Carmen, Mexico. Once a garage, now a concrete-floored space lined with dozens of folding tin-top backgammon tables and a vintage VW bus in the middle which serves up amazingly delicious tacos, tamales, tortas, tostadas and more. My sisters and I ordered some tacos, fresh guacamole con totopos (chips), and the refreshing agua de sandía (fresh watermelon juice). I forsee another trip to Fonda Nolita in the VERY near future that's for sure!

Scenes From The Weekend

{enjoyed some black bean and puerco al pastor tacos at Fonda Nolita}

 Happy Monday! As always the weekend went by in a flash, but we tried to make the most of it. Here are some bits of my weekend...

 {strolled around Soho with my sisters.  I really liked this Top Shop window display}

 {savored some yummy Baked by Melissa cupcakes - Tie Dye is my favorite}

 {bought the cutest blue bear iPhone case - still contemplating a name for him}

{made some fresh mango salsa - The leftovers will top tonight's grilled chicken}