Oh, how I can be obsessed with tacos if they are good. I just love them! Last time when I went to Mexico I was eating them 5 days in a row until I got satisfied.

What I have done here is super delicious lime spiced shrimp, chipotle coleslaw, pico de gallo and guacamole mix. They are wrapped in a home-made corn tortilla and dressed in a wedge of lime.

Tacos are just a simple food but so delicious and satisfying. They are easy to make, you can use whatever food you want and make your favorite version. This one is one of my favorites! I always make an extra batch so I can use them for a couple of days- yes a couple of days!

Tacos are part of my food to go on every trip- especially if you find a good Mexican restaurant!

Enjoy!

Guacamole

4 avocados

2 limes

½ bunch of cilantro

½ bunch of green onion

½ T Celtic or Himalayan salt

Scoop avocados into the bowl. Squeeze both lemons. Mash the avocado.

Chop green onion and cilantro and add it to the mash. Add salt and mix it together.

Pico de gallo

4 Roma tomatoes

1 Lime

1 Bunch of cilantro

1 Red onion

½ T Celtic or Himalayan salt

1 Jalapeno

1. Dice up equal quantities of onion and tomato.
2. Chop the cilantro.
3. Slice jalapenos in half. With a spoon, scrape out the seeds.
4. Dice the jalapenos finely; you want a hint of heat and jalapeno flavor, but you don’t want this to be too spicy.
5. Put all the ingredients into a bowl.
6. Slice the lime in half and squeeze the juice from lime into the bowl.
7. Add salt, and mix all the ingredients together until combined.
8. Adjust the seasonings, adding salt or more diced jalapeno if needed.

Cabbage chipotle slaw

Sauce:

¼ onion

2 garlic cloves

1 tsp. coconut sugar

Juice from half a lemon

½ C mayo

2 T chipotle

Others

½ large cabbage

½ bunch of cilantro

Sauce:

1. Put all the ingredients in vitamix and mix it.

Thin slice cabbage and put it in the bowl. Chop the cilantro and put it in the bowl. Add sauce and combine it together.

Marinated Shrimps for tacos

1 lbs. wild caught shrimps

3 cloves of garlic

2 T avocado oil

¼ T red pepper flakes

Juice from 1 lime

½ cilantro

salt to taste

1. Chop cilantro and put it in a bowl
2. Add pepper flakes, oil, salt, and shrimps
3. Add pressed garlic cloves and combine all together
4. Let it sit for 2 h in the refrigerator before you use it

Corn tortilla

2 C organic Masa Harina

1 ½ C warm water

1. In a bowl, mix together masa harina and hot water until combined.
2. Knead until smooth (If dough begins to dry out, sprinkle with water is too sticky, add more masa harina.)
3. Cover dough with kitchen towel and let it sit for 30 minutes.
4. Preheat a frying pan or grill to medium-high.
5. Divide dough into 20 equal-size balls.
6. You can use a tortilla press, your hands, or a rolling pin press. Place each ball of dough flat between two sheets of plastic wrap and squeeze it.
7. Place tortilla in preheated pan
8. Cook for approximately 30 seconds, or until browned.
9. Turn tortilla over to brown on the second side for approximately 30 seconds more, and transfer to a plate.
10. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Enjoy!

In Health,

Angie

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