A Cinco de Mayo Celebration-Guacamole, Coconut Lime Shrimp and Vegetarian Tacos
Happy Cinco de Mayo!! This is actually my first time celebrating it-so bear with me. Today is the day that we celebrate the Mexican victory over the French in the Battle of Puebla in 1862. Which is something I didn't know, but am glad to celebrate it anyway. There is lots of Mexican food showing up in the 'blogosphere' right now, so I decided to celebrate it a dayI thought I would try and make recipes that were simple and easy to prepare but had lots of flavor. For an appetizer/snack, I made my favorite guacamole dip served with chips. As an main dish, I made a coconut lime sauce served with shrimp, plus vegetarian tacos. And for dessert, I made a lime cheesecake tart that was sooo delicious topped with blackberries-what a great combo! I will share with you my very few yet basic recipes that I created for Cinco de Mayo, and post the lime cheesecake soon (to keep you in suspense!).
2 avocados, pitted
1 lime, juiced
¼ cup red onion, diced
½ cup tomatoes, diced
Salt and pepper, to taste
With a fork, mash the avocados to your desired consistency. Add in the lime juice and stir until well combined. Stir in the red onion and tomato until just combined. Season with salt and pepper and serve with chips and salsa.
Coconut Lime Shrimp
1 can light coconut milk (400 mL)
1/2 tablespoon corn starch
1/2 lime, juiced
200 grams shrimp, uncooked (I used frozen-I placed them in a colander and ran cold water over them to remove the frozen crystals and to thaw it out a little)
In a medium bowl, whisk together the coconut milk, lime and corn starch together so that little/no chunks remain. Pour the mixture into a saucepan over medium to high heat. Place the shrimp and cook for 3-6 minutes, or until the shrimp turns pink. Do not overcook as it will turn the shrimp rubbery (Yuk!).
May be served warm or cooled.
2 tablespoons olive oil
1 cup zucchini
1 cup onion
1 cup corn, frozen
1 can (15 oz) black beans, drained and rinsed
2 chipotle chili peppers, diced
¾ teaspoon chipotle chili powder
½ teaspoon smoked paprika
1/8 teaspoon nutmeg
½ teaspoon cinnamon
6 large mushrooms, sliced thinly
1 tablespoon butter
salt and pepper, to taste
1/2 cup tomatoes, diced
1/4 cup cheese, shredded (if desired)
Guacamole (see above)
In a large saucepan, heat the olive oil over medium to high heat. Add in the onion and zucchini and cook until the onions are tender and translucent, approximately 5-8 minutes.
Stir in the corn, black beans, chili pepper and seasonings (you may want to adjust the chipotle powder-I like spice!) and cook until the corn is tender. Set aside.
In a medium saucepan, melt butter over high heat. Add in the mushrooms and sauté until the mushrooms has softened, approximately 6-8 minutes. Remove from heat.
To assemble the tacos, place the bean mixture on the bottom. Top with tomatoes, mushrooms, cheese and guacamole. Serve.
Source: All recipes are a Peaches & Cream Original (Yay!)