Today is an important day in my San Francisco heritage. Today I rooted for the San Francisco 49ers against the New York Giants. It marks an official West Coast transition in the realm of football. To celebrate, I thought I would invite some friends over to watch the big game and enjoy a Mexican meal of shredded chicken tacos, smokey shrimp tacos, spicy slaw, guacamole, and lime creme. All recipes below serve about 10-12 people.
- 6 boneless skinless chicken breasts
- 2 LB frozen peeled, deveined shrimp (uncooked)
- 12 limes
- 10 avocados
- 1 pint of cherry tomatoes
- 1 orange
- 1 bunch of scallions
- 1 head of garlic
- 1 white onion
- 1 head of red cabbage
- 1 head of green cabbage
- 1 carrot
- 1 jalapeño
- 1 bunch of cilantro
- 2 jars of your favorite salsa
- 1 jar of salsa verde (green salsa)
- 1 can of pureed Chipotle chiles in adobo (this is hard to find, the whole ones are easier to find and then you can just blend it in a food processor)
- 1/2 cup roasted tomato puree or tomato sauce
- 1 large container of fresh pica de galla
- 12 fresh corn tortillas
- 12 whole wheat flour tortillas
- 1 bag of shredded low fat Mexican cheese
- 1 pint of low fat sour cream
- 1/2 cup vegetable oil
- 2 TB cider vinegar
- olive oil
- 1 TB butter
- 1 TB white sugar
- 1 tsp cayenne pepper
- 1 tsp cumin
Everyone has their own special way of making guac, and this is mine. In a large bowl, combine 10 avocados (save pits), 1 pint of chopped cherry tomatoes, chopped scallions, 1/2 jalapeño (chopped), juice of 2-3 limes, 1/2 cup salsa verde, 1 tsp cayenne pepper, 1 tsp cumin, S&P to taste. Mix and add the pits back into the bowl. This will preserve the green color and keep the guacamole fresh.
Very simple. Just add juice of 2 limes to 16 oz sour cream. Then grate the limes and add the zest. Done. This makes a great taco garnish, along with a variety of salsas and fresh cilantro. I also included black bean dip and white bean hummus, both from Trader Joe’s. And my brand new Spanish platter (a Christmas gift from Malcom) made for a great serving dish.
SPICY SOUTHWESTERN SLAW
My mom gave me this recipe and I always make it for fiestas. It’s a great topping for the tacos, or just on it’s own as a salad. It helps a lot of you have a food processor – saves loads of time and energy. In a bowl combine shredded cabbage (1/2 of one green, 1/2 of one red), shredded carrot, diced onions, and a diced half of a jalapeño. I use the shredding disc for the cabbage and carrot, and the steel blade for the onion and jalapeño. In a smaller bowl whisk together 1/2 cup vegetable oil, 2 TB cider vinegar, 1 TB sugar, 1 tsp cayenne pepper, 1/2 tsp cumin, S&P to taste. Combine with the vegetables and refrigerate for at least one hour or overnight.
SHREDDED CHICKEN TACOS
This recipe came from my friend, Michelle, via Facebook. It’s a simple three ingredient crock pot recipe, and it’s healthy and delicious! In a crock pot, combine: 6 boneless, skinless chicken breast, two jars of salsa and two cups of chicken stock. Cook on low for 8 hours, or high for 4 hours. For the salsa, you can pretty much use any kind you like. Southwestern is good, but I also like anything spicy or with roasted garlic. I usually mix in a little super hot salsa too. The chicken shreds apart so easily once cooked. Michelle suggested serving it over brown rice with a little 0% Fage Greek yogurt and low fat shredded cheddar – which I have made several times and I love. Today we had it in whole wheat flour tortillas with the slaw, shredded cheese, and Mexican crema. Sooo good!
SMOKEY SPICY SHRIMP
This recipe came from the Salsa & Tacos Cookbook, which I picked up on a trip to San Diego with my mother. It’s the only shrimp taco recipe in the book, but it’s damn good. I used frozen peeled and deveined (uncooked) shrimp, for convenience sake. To defrost them, put all the shrimp in a sealed plastic bag and immerse in a bowl of cold water. You may have to turn the bag a couple of times to fully defrost. Once defrosted, put in a sealed container in the fridge until you cook them. The cook time is very short, about five minutes. Heat a large skillet and add 3 TB olive oil and 1 TB butter. When the oil is smoking add the 8 cloves of garlic (sliced) and the shrimp. Stir to coat with oil and butter and let cook until opaque (about 2 minutes). Meanwhile, mix together the tomato sauce, juice of one orange, juice of one lime, and 2 TB water. Once the shrimp are cooked, add the pureed Chipotle chiles (I purchased whole chiles and pureed them in my mini food processor). Let the shrimp cook in the chiles for about 30 seconds, then add the tomato sauce mixture and let boil. Cook for about a minute, then transfer to serving plate and top with cilantro. Serve with corn tortillas, shredded cheese, sour cream, and slaw.
There you have it; a delicious and (somewhat) healthy Mexican fiesta dinner! I didn’t pair this meal with any wines because football = beer. However, I do think these dishes would go great with a Rioja and Sauvignon Blanc.
It’s just too bad those damn Giants won on a field goal.