Viva la Street Tacos! My "A Tale of Two Tacos" menu consisted of Simple Guacamole with Fresh Corn Chips, Pork Carnitas Taco with Jalapeno Slaw, Roasted Shrimp Chipotle Tacos with Charred Mexican Corn, and Sopapillas with Cajeta. I love the fresh, colorful ingredients that went into this menu!
We were celebrating Victoria tonight -- she joined the Crème Club! It has been such a pleasure catching up with her when she makes the trip up to Omaha.
First, I wanted to show my students that guacamole doesn't have to be complicated. I prefer mine without tomatoes -- just avocados, garlic, lime juice, and a few seasonings. I find making your own corn chips quick and healthy. The crunch of a homemade chip is hard to beat.
One of the street taco recipes for this menu is a simple, one pot recipe. Pork carnitas are something you can use for burritos, rice bowls, quesadillas, or in a street taco as I showed.
Coincidentally, the second street taco recipe was a simple, one pan recipe: Roasted Shrimp Chipotle Taco. You guys -- these recipes are perfect for family dinners. Quick, easy, and flavorful!
I originally planned to serve the Charred Mexican Corn separately, but my kids insisted that it be served on top of the Roasted Shrimp Chipotle Tacos! But, it is equally as delicious served as a side dish.
While my students enjoyed the street tacos -- I started the Sopapillas with Cajeta. Cajeta is a type of Mexican caramel sauce. Fry the sopapillas, shake in a bag of cinnamon sugar, drizzle with Cajeta! Delish.
Thank you for spending your Thursday evening with Crème de la Crème! Cheers! XOXO Paula