Spicy Shrimp Tacos

Have I mentioned my love of tacos, yet? If not, let me say that I love, love, love tacos. Tacos for breakfast, lunch, dinner. Soft, crunchy, flour, corn, a mix between the two. As a child when I would spend an extended time at my very formal, rigid grandmother's house, she would take me to get take out once. I always pick bean and cheese tacos from a local taco shop. She'd complain the entire time in her quite non aggressive way but she'd buy me two anyways. The complaints were always the same; tacos are not food and two tacos are not enough to fill a bird. This coming from a woman who take a standard sliced bread sandwich with one slice of cheap lunch meat and one slice of cheap American cheese and feed herself for three meals. Three! Well that was more than forty years ago and I still love tacos. Just like these Shrimp Tacos with Garlic Cilantro Lime Slaw.

Modifications Made:
Sauce: Omitted green onions and replaced with 1 teaspoon of onion powder. Zest of one lime was added as limes were not very juicy.

Shrimp Mix: Cayenne pepper and chili powder were omitted and replaced with half teaspoon chipotle chili powder.

Tacos: Tortillas were a combo mix of corn and flour. They are prefect for meals like this where the heft of flour is needed with the taste of corn. Cooked on a cast iron skillet, they develop nice toasty edges while remaining soft and pliable.

Scaled for Likability: Great
There wasn't enough. It is not that the recipe did not serve four people because it absolutely did. Each taco had four to five shrimps each and more slaw than the tortilla could hold. The problem was the table and all of its counterparts were starving and these were dammed good. So much for lunch tomorrow. Spicy, tangy, crunch with chew. Perfect. Perfect. Perfect.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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