Its Thursday

Its sunny outside

I need a vacation

Those three things plus these amazing shrimp tacos are basically what my day is about.

Lets get something out of the way.. These tacos are so easy to make and they are beyond delicious! With just a kick of spicy hinted with the sweetness of the honey make for the perfect combo!

The lead characters include: Shrimp ( well duh) lime, honey and chipotle! and well the amazing sour cream that we top on these guys is incredible!

Recipe as follows:

Ingredients:

• For the Chipotle Lime Shrimp
  • 6 tablespoons fresh lime juice ( I used 3 juicy limes)
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 1 whole minced chipotle in adobo and a spoonful of the sauce they are in
  • 2 cloves garlic, minced
  • zest of 1 lime
  • salt and pepper
  • 1 lb defrosted frozen shrimp ( peeled and devained)
  For the Chipotle Lime sour cream
  • ½ cup sour cream
  • 1/2  minced chipotle in adobo plus some of that chipotle sauce
  • half of a juicy lime
  • zest of 1 lime
  • 1 clove garlic, minced
  For the Tacos
  • 8 small flour torillas or corn
  • shredded cabbage
  • diced avocado
  • cilantro
  • crumbled queso fresco or cojita cheese

1. In a large bowl, mix together the lime juice, olive oil, honey, chipotle and adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp, cover and marinate for about 20 minutes.
2. While the shrimp is marinating, make the sour cream. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well and refrigerate until ready to use.
3.  Heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp 3-5 minutes until it turns pink.
4. Assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro and  Queso Fresco. Put a dollop of cream and dig in!

Enjoy! xoxo

Recipe Source:  Taste and tell 

There is nothing more wonderful then these enchiladas.. Corn tortillas dipped in a savory spicy sauce and fried 

There’s nothing about these lusciously rich enchiladas that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:

You must fry them and not bake!

Let me repeat that in case you didn’t grasp it the first time.

FRY NOT BAKE

Now, let me explain this directive. The frying is necessary, because the frying tortilla in oil just gives them that extra special flavor that just plain ol baking wont do.

So if you are looking for a healthy meal … well you might want to skip.. but then you would be missing out on these fabulous tasty enchiladas! 

Ignore me. Just ignore me.

And enjoy these enchiladas, my friends!

Recipe as follows:

Ingredients:

• 4 Guajillo Peppers, seeds removed.
• 4 Ancho Peppers , seeds removed.
• 2 garlic cloves chopped
• 1/4 teaspoon Oregano, Mexican is preferred  
• Salt and pepper to taste
• 12 corn tortillas
• 2 cups of shredded beef, pork or chicken (Optional)
• 1 1/2 cup of fresh cheese crumble ( I used Queso Fresco) 
• 1/2 cup of white onion finely chopped
• 1/3 cup of corn  oil
• Shredded lettuce or cabbage for garnish
• Sliced Tomatoes for garnish
• Sour Cream
• Pickled Jalapenos

1. Slightly roast the peppers on a griddle about 30 seconds on each side. Once roasted place peppers in small saucepan with enough water to cover. Boil about 15 minutes or until peppers are soft. Remove from heat and let stand another 10-20 minutes. 
2. After peppers have rested blend with garlic salt and pepper, until a smooth puree adding a bit of water if needed. 
3. Add about 2 tablespoons of corn oil to a skillet over medium heat. In separate skillet heat the pepper sauce over low heat.
4. Dip tortilla is sauce and then lightly fry in oil. Maybe 10 seconds each side on tortilla. If using meat this is when you would want to fill your tortillas or you can fill with cheese and onion.
5. Transfer to a plate and top with all your fixins! Serve immediately. 

Recipe Source:  My SoSofia Original