Chipotle Lime Shrimp Tacos

Its Thursday

Its sunny outside

I need a vacation

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

133-5-2Lets 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!

133-4-2

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!

133-6-2

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 

Smoky corn Quesadillas

My family loves quesadillas. They are such an easy snack to put together or a quick dinner when you just dont have time. speaking of time.. where does it go.

Anyways these quesadillas are SO good! not to mention EASY!

133-2

So it is very important to use the SMOKED paprika when making these. This is what gives the smokey flavor.

133-3

Recipe as follows:

Ingredients:

  • 1/4 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey Jack cheese
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 6 burrito size flour tortillas
  • 2 tsp. olive oil
  • Avocado and sour cream, for serving
  1. In a medium bowl, mix together the corn, Jack cheese, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
  2.  

    Heat the oil in  skillet or griddle over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until cheese is melted.

  3. Garnish with avocado and sour cream or your favorite fixings

Enjoy! xoxo

Recipe Source:  Fine Cooking 

Red Enchiladas ~ Enchiladas Rojos

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

132-4

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!

132-5

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  

Mexican style rice

I needed a side dish to go along with my fabulous tacos and I wanted to give this recipe a try from For the love of cooking.

This rice is AAAAmazing! Its the perfext addition to any mexican meal you may be whipping up! 

125-2

Recipe as follows:

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup long grain rice, uncooked
  • 1/4 of a small white onion, finely diced
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 tsp cumin
  • Dash of cayenne pepper
  • 1/2 cup tomato sauce
  • 1 3/4 cup chicken broth

Directions:

1.Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic, stirring constantly until fragrant about 30 seconds. Usually I will remove my pan from the heat as garlic will burn fast and become bitter.

2. Add in the tomato sauce, chicken broth, once stirred: Turn the heat up to high until it boils. Reduce to low, cover and simmer about 20 minutes. Remove from heat let the rice sit COVERED about 5 minutes then fluff with a fork.

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

Shredded Beef Tacos

My family are taco people.. I mean the LOVE tacos! So when I came across this recipe I knew that I would have to whip it up. As I am not a big beef eater these really surprised me.. The meat totally melts in your mouth and has a ton of flavor.

125-3

I must say my hubby was happy guy when he came home to homemade tacos and ice cold beer!

125-4

Recipe as follows:

Ingredients:

  • 2 teaspoons olive oil
  • 2 lbs chuck roast ( trim the fat)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder ( more if you like)
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon coriander
  • salt and pepper to taste
  • 2 cups beef broth
  • 1 6oz can whole green chilies
  • 1/2 jalapeno, seeded and de-veined and chopped
  • 6 garlic cloves minced

Other ingredients:

  • Four tortillas
  • Sharp cheddar cheese ( shredded for topping)
  • ciliantro
  • Salsa
  • Fresh guacamole

Directions:

1.Heat oil in dutch oven over medium heat, season your chuck roast with seasons evenly and roast 2-3 minutes on each side until browned and seared.

2. Add beef broth, chilies, jalapeno, and garlic. Place lid over dutch oven and and roast in oven about 2 hours. Check every 30 minutes to see if more broth is needed.

3. Once beef is tender shred with forks. Scoop meat onto tortilla and top with your favorite toppings!

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

Tomatillo salsa

The weekdays always feel like a whirlwind.. Why are there not more hours in the day? Well I guess there are somethings that we just cant change so that is why we make speedy recipes!

I made this salsa to go in my white bean chili {recipe coming soon}

123

All you need is some green Tamatillos maybe 6… Green Cilantro.. Green jalapenos and onion, and garlic! So.. Go gather your veggies and lets get going!

123-2

Recipe as follows:

Ingredients:

  • 1 LB Tomatillos, husks removed and rinsed
  • 2 Jalapenos
  • 2 unpeeled garlic cloves
  • 1/2 fresh cilantro
  • 1/4 cup diced onion
  • 1 TBS lime juice
  • salt and pepper to taste

Directions:

1.Place Tomatillios, onion, garlic and jalapeno on a baking sheet and dry roast ( I place my broiler on high and roast about 3 min on each side)

2. Place all ingredients in food processor and blend until smooth

Enjoy!! xoxo.

Recipe Source:  adapted from  Gimme some Oven 

Albondigas – Mexican meatball soup

You want spicy? I got spicy! This Yummy soup is packed with flavor and it pretty simple weeknight meal! It is inspired by my favorite cooking blog For The Love Of Cooking. 

 

121 (1)

 

Recipe as follows:

Ingredients:

  • 1 LB ground turkey or beef ( I used ground turkey)
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon coriander
  • sea salt and fresh cracked pepper to taste
  • 2 tortillas ( I put in my food processor to break up)
  • 2 cups fresh salsa
  • 1 Chipotle pepper and some sauce from the can ( about a spoonful)
  • 1 quart chicken stock ( I got chipotle infused chicken broth)
  • 1 avacado
  • cojita mexican cheese crumbled

Directions:

1. Combine the ground turkey, cilantro, cumin, chili powder, oregano, coriander, tortillias, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands mix up and roll into little meatballs.

2. Add the meatballs to a lightly oiled poan and brown all over but not completely cooked through, about 4 to 5 minutes. Set aside.

3. Puree the salsa and chipotle peppers until smooth

4. In a soup pot, bloom the tomato paste for about a minute by stirring it around. carefully pour the salsa mixture and the chicken stock. Bring to a boil then add the meatballs and simmer over low heat about 20 minutes.

5. Top with fresh avacado, Cojita cheese and a sprig of cilantro.

Enjoy!! xoxo.

Recipe Source:  adapted from  For the love of Cooking