If you’ve been following along with our improvised Mexican menu, you’ll be happy to know we’re coming to the end of our south-of-the-border marathon. I’m happy to say I used nearly every last component in my fridge until there was nothing left–therefore maximizing the dollars I spent to throw a small family party.
I had a bunch of iceberg lettuce and an ear of corn in the fridge, plus shrimp left in the freezer. With these ingredients I figured there was a salad to be made. The only thing I needed was jicama from the store and it was go time.
For the shrimp: I used 5 large shrimp per person. To season them, marinate the seafood in the juice of 1 lime, salt, 1 clove of garlic, minced, and 2 T of Mexican oregano. Sautee the shrimp in a pan over medium-high heat for 2-3 minutes, until they turn from translucent to white.
For the salad veggies: Shred the lettuce, cut the jicama into strips and cut the corn from the cob. You can eat the corn raw, or bring a pot of water to a boil, turn off the heat, and bring the corn to temperature in the pot–with the cover on–for about 5 minutes.
To finish: Toss the shrimp and veggies together with a dash of salt and a good squirt of lime juice. That’s your dressing. Plate each salad and garnish with chopped cilantro and a sprinkle of cotija cheese.
The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.
Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.
While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.
Here’s Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa.
Continue reading Week 25, Meal 3: Chicken taco deluxe
We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.
Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.
Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce
Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream
Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 25: Mad Fresh Mex