Perhaps you should try some ShrimpTacoswithCornSalsaandChipotle-AvocadoCrema. I would also like to remind you that Cinco de Mayo (my favorite holiday) is right around the corner, and these shrimptacos are just the menu item you need for the day party you should already be planning
Shrimp, Mango, Avocado, Black Bean Salad with Chile-Lime DressingGrilled Salmon with Pineapple Jalapeño SalsaMexican Street Corn, Zucchini & ShrimpMexican Quinoa Bowl with Chipotle VinaigretteCarne Asada Street TacosEvil Jungle Thai Salad
These chipotle tempeh tacoswith black bean salsaandavocadocrema are extra special. This weekend I showed her how to make these tacosand she took me shopping
Garnish enchiladas with fresh avocado slices and drizzle withcrema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable
You can simply follow the instructions on the Que Pasa Organic Corn Tortilla Chip bag (see photo below) to make a delicious guacamole and serve it with the leftover beans, more salsa, and some tortilla chips
Gently fold in diced avocado, olive oil, lime juice, and salt. Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl
Top the meat with sliced avocado, sliced tomato, and sliced jalapenos. Remove from the skillet, cut each sandwich in half, and serve immediately, with the salsa on the side for guests to use at their own discretion
Tortilla wraps and have made chips with them before (recipe here) so I thought I’d have a go at taco’s mine broke in half but it didn’t matter, as soon as I got a mouthful of crispy taco with everything on top it is truly delicious and moorish
halved the avocado chopped it too and mixed it altogether with some lime juice, salt and pepper. And the best part about this dish is the condiments that goes with it
try ‘Wahaca Flour & Corn Tortillas’ from Tesco). I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream andavocado
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