It’s funny when you’re expecting it.
Since my sister’s baby is due at any moment, I’ve started sleeping with my phone on the nightstand. Wednesday morning, the phone rang (“YEAHHHHHH!”) while I was asleep, and if you’ve never awakened to your heart pounding in sheer terror, you’ve missed out on a life experience. I threw my hand over to the nightstand, knocking the phone into the floor and under the bed.
Since I didn’t have my contacts in, I started feeling around under the bed for the phone. I pulled out a small book, a glue stick and an empty pill bottle before I FINALLY found it.
It was my sister calling.
“Bec! Have you seen the new Jenny Craig commercial? Valerie Bertinelli’s wearing Spanx under her jeans! You can see the lines!”
That’s my sister. She has a talent for calling people out.
The same could be said about Angela Roberts (of Spinach Tiger), who recently posted about the “Three Things Food Bloggers Avoid Discussing.” I won’t spoil the list for you, but I have to agree with number three: leftovers. I rarely mention what we do with our leftovers, and I plan for them.
For example, when I make the Chipotle-Lime Glazed Shrimp, I make enough to have leftovers. Because the next night, we’re having Chipotle-Lime Shrimp Tacos.
Authentic Mexican tacos, the kind they sell at the taco truck a few streets away, require very few ingredients: corn tortillas, chopped onion, cilantro and tomato. Maybe a squeeze of lime. They take NO TIME. So, when the craving strikes, I’ll also make a salsa or guacamole.
My new favorite is this Roasted Chile and Avocado Salsa. At first, you just taste the creaminess of the avocado and the smoke of the roasted peppers, but then that jalapeño fire starts to build from the back of your throat to the tip of the tongue. It pays to keep an extra glass of water on standby.
I’ve been known to make tacos with leftover ground beef, flank steak, chicken, fish, shrimp, beans, roasted vegetables or any combination of these things. And they’re not always so authentic. Sometimes, the body just needs those crunchy, crunchy shells packed with meat, lettuce, tomato, cheese, sour cream and “Taco Sauce.”
Just keeping it real for my friend Angela.
Chipotle-Lime Shrimp Tacos with Roasted Chile and Avocado Salsa
Makes 8 tacos, 4 servings
- 1/2 Hass avocado, peeled, pit removed
- 2 poblano chiles
- 1 jalapeño
- 1/4 cup plus 2 tablespoons olive oil
- 3/4 cup chopped onion
- 3/4 cup cilantro leaves
- Juice of 1 lime
- 1 1/4 teaspoons kosher salt
- 3 tablespoons water
- 1 pound Chipotle-Lime Glazed Shrimp
- 8 corn tortillas, warmed or grilled
- 4 slices ripe tomato, cut in half
- 2 limes, halved
- To roast the poblanos and jalapeño: Preheat the broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand at least 10 minutes. Peel and seed.
- In a blender or food processor, combine the avocado, roasted poblano and jalapeño chiles, 1/4 cup oil, 1/4 cup chopped onion, 1/4 cup cilantro, lime juice, 1/4 teaspoon salt and the water. Puree until smooth, and set aside.
- In the meantime, prepare the Chipotle-Lime Glazed Shrimp.
- To assemble the tacos, divide the shrimp evenly among the tortillas. Place 1 tablespoon of the remaining chopped onion and 1 tablespoon of the remaining cilantro over each portion of shrimp. Place a half tomato slice over each, and drizzle with some of the avocado salsa. Squeeze some lime juice over the tacos, fold the tortilla sides together, and serve immediately.