Nothing like mixing the flavors from Baja California right inside the comfort of your kitchen. Take a quick trip to the store and a even quicker amount of time in the kitchen for these poolside tacos and enjoy them at the dinner table (or on the couch). I promise I won’t tell.
Raw large deveined shrimp (4 per taco)
Half head of cabbage
2 Roma tomatoes
1/4 white onion
EVOO, black pepper, sea salt, cumin, paprika, garlic powder.
In a mixing bowl place your peeled and deveined shrimp and season them with cumin, salt, pepper, garlic powder and paprika and the juice of half a lime and mix thoroughly. Season to taste or about 1/2 a teaspoon each
In a sauté pan heat olive oil on medium heat. Once the pan is warmed place your shrimp spread evenly and let them cook evenly on both sides. Once done remove from heat.
In the same pan with the drippings from the shrimp, add more EVOO and let that get warmed up. Add in your tortillas and let them cook in the same pan.
For the slaw: cut thin long strips of cabbage and place in a bowl with diced tomatoes, white onion, cilantro the other half of lime (juice only) and sour cream. Add a pinch of salt and pepper and mix thoroughly. Let refrigerate.
To build your tacos grab a sauteed tortilla, place shrimp inside and top with slaw. For extra love add Cotija cheese and avocado for the perfect crunchy and creamy combo that will take you straight to Baja California. Plane ticket not included.
Summer is here and yup, as you know it California (and the entire world) is open and closed at the same damn time. Masks are mandatory but some people are fighting against wearing them while black people are fighting for civil rights with a mask on. Mexican Kids are living in cages with a lock on and justice hasn’t been served for black and brown men and women alike. The irony of 2020 just keeps surprising me… enough to get me HOT and beyond bothered.
I’m doing my best to take mental breaks from the news and social media and take care of me. Write emails instead of Instagram posts or tweets and use my mouth and energy for a good cause. Be the change. Keep the faith. Spread love, awareness and educate. All while not forgetting to drink water, cool down and breathe. Its too hot outside to be hot inside so do it with me: In through the nose… Out through the mouth (repeat 3x).
Another way to cool down is to avoid the stove and turning on the oven as much as possible during the summer. We all don’t have A.C.
So this quick one pan surf and turf medley is all you need to top your Mexican Caesar. Let’s get right to it shall we?
6 shrimp (peeled and deveined)
Small boneless Ribeye or Filet Mignon diced
1/3 orange, green and red pepper julienned
1/6 yellow onion julienned
1 lime (for juice) or 2 tablespoon lime juice*
4 white crimini mushrooms halved
1 small avocado
1//2 cup pepita seeds
Spring lettuce mix, can add kale and purple cabbage optional
Heat an oiled pan and drop in your diced steak to brown for 5 min flipping to brown and sear all sides.
Drop in your bell peppers and onions and add in your spices and lime juice. Wait about two minutes tossing around and mixing ingredients. Add in your shrimp and mushrooms tossing for about another 2 min then add in 1/2 cup of water, mix and cover for another 2 min.
Uncover and let cool, most water should be evaporated and leave you with a nice fajita coating.
Mexican Caesar Salad
I’m a mixing bowl add 1 small avocado (if large use half), a creamy Caesar dressing, lime juice, a few punches black pepper, salt and chopped cilantro. Whisk ingredients together until its smooth throughout. No chunks.
Pour over dressing or toss with your salad mix and don’t forget to add crumbled Cotija cheese and pepita seeds for the finishing touches.
Add some extra cilantro or black pepper if desired.
2020’s Cinco de Mayo could’ve been epic. Falling on a taco Tuesday during a pandemic labeled the “corona virus”, how perfectly orchestrated and ironic. We all had to stay in amongst virtual happy hours and yet another Netflix and chill evening. During this beautiful warm day in LA, I wanted to enjoy it. Instead of cooking all day, I wanted to let IT do the cooking. The perfect answer: ceviche.
The acidity of the limes (citrus) is what cooks the tender shrimp in it’s own juices. So that’s how you get that done and let me tell you, sweat free. The flavors of the pineapple are sweet, cucumber are cool, jalapeños are spicy and the classic combo of onions, tomatoes and cilantro: Mexican trinity. Let’s get started, shall we?
1.5lb of peeled shrimp (preferably tiger shrimp)
10-15 limes (depending on size and juiciness)
3 roma tomatoes
1 white (or purple) onion
1 bushels of cilantro
Pineapple 8-10oz crushed
2 medium cucumbers
Spices: sea salt & Tajin
2 fresh Jalapeños (1 seeded)
Cut each of you shrimp into small 1/3-1/2 inch pieces. Rinse and add alone into a low half pan (1/2 lasagna pan)
Cut your limes in half and juice them into the pan. This will allow your shrimp to start cooking as you chop up your vegetables.
Add in all your veggies diced down adding 1/2 teaspoon of sea salt and a few shakes of Tajin then mix together.
Cover and let sit in the fridge for 2 hours mixing occasionally every 30-45 min.
Bake some tortilla chips on a baking sheet using white corn tortillas raw cut into sixths. Tossed in a light amount of olive oil and a few sprinkles of sea salt. Bake at preheated 350 degrees for 10 min then flip over for another 3 min and remove from oven to cool. Enjoy with some hot sauce for extra satisfaction.
During this quarantine I’ve realized I got a little too comfortable with my “walks to the fridge” adding some extra pounds diving into chip bags and biting into hefty sandwiches. Loungewear has become the new everyday attire and the enabling elastic waistband does not judge when you’re stuffing your mouth with ice cream and fries lol but I’ll digress. Time to take matters into my own hands and get back to what I know worked for me!
Vegan diet is a safe and healthy way to lose weight by doing minimal work. Full of fruits veggies and vitamins that your body needs in general. I felt great. When I ate I was full but not with a bulging stomach and I had much more energy. I’m not perfect so I cheated at times but I tried to stick to seafood if I wanted “meat”. So I wanted to kick this off with one of my favorite dishes to make, everyone loves spaghetti! Let’s dive right in shall we?
1 spaghetti squash
1lb Impossible meat
Tomato sauce (canned spaghetti sauce)
SPICES: Italian blend, onion powder, garlic powder, black pepper, sea salt, crushed red pepper, McCormicks steak and chop seasoning, smoked paprika.
Preheat your oven to 375. Cut your squash in half and season with paprika, salt, pepper and a generous amount of olive oil. Lay flays open face side down and bake for 15min. After 15 min flip the halves over. Finish baking for another 15 min. Remove your seeds in the center before shredding your squash with a fork.
Once you shred your squash. It’ll look like this.
Now for the impossible beef. Brown your meat on a pan and add salt, pepper, steak and chop, paprika, Italian seasoning, onion powder and garlic powder. 4-5 shakes will do the job, lol. Add in your pasta sauce and let it simmer.
Use the spaghetti squash as it’s own bowl or you can remove it and plate it. However you like. Garnish with parsley and cherry tomatoes and voila, vegan dinner is served. It’s possible! Enjoy street team! Let me know what other things you’d throw in some spaghetti squash. 😊
Postmates, UberEats, Eat24, the fees and prices and WHEW CHILE the wait times! This day I just couldn’t take it. In 95min (my minimum delivery wait time for Benihana lunch) I could’ve grocery shopped, cooked and ate with more than over 50% in savings and spare me 30min to make with leftovers included! So let me share my recipe with y’all. Great idea for a date night at home with bae or kitchen fun with the kids. Let’s dive in shall we?
Chicken (3 thin sliced breast fillets)
Steak (1-2 filet mignon or a boneless smaller cut steak)
Let’s start with the rice. This is the lengthiest process but nothing takes long for this dish so be prepared to eat soon, don’t have to wait for the onion volcano or choo-choo train.
In a heated wide & flat pan, add in 1 tablespoon of sesame oil and finely chopped white onion. Then add in 1 thin sliced & DICED chicken breast filet. Toss and brown.
Add in the 3-4 cups of cooked rice, 2 tablespoons of butter, 1/4-1/3 cup of soy sauce and teriyaki sauce. Toss to make sure the rice is coated with all ingredients.
Add frozen peas and carrots and a few shakes of sesame seeds.
You may/ can add more sesame oil to make the rice even crispier. The key if you don’t have a wok pan is to make sure you’re repeatedly tossing the rice don’t let it sit too long or it’ll turn into a crunch when it’s sitting long on the pans surface.
Move your fried rice over and crack two eggs on the empty side. Let scramble and mix well with your rice. Remove from heat and set pan aside.
Warm two other pans. One for veggies and one for meat. The meat was pre-seasoned with garlic pepper, sea salt and ginger powder.
For the veggies: cut 1/6 of the onion and keep the pieces fairly large chunks or into strips. Brown onions in pan with 1 tablespoon butter. While that’s browning. Cut zucchini the long way into fourths. The cut each strip into 1 inch pieces. Add zucchini and chopped mushrooms to your caramelized onions and toss on medium heat. Add dashes of garlic pepper and sea salt. Should be done in no more then 10 min.
For the meat: I used a flat sesame oiled cast iron skillet. Make sure it’s warmed and ready before adding your meat to the pan (major key). Drop in your meat. Let it sizzle and cook on one side. For chicken 3-4 min each side (it’s thin) for the steak 5-7 min depending on how thick the cut is for medium/medium rare temperature. After the initial side is cooked flip to the other raw side and add a teaspoon of butter to the pan near the chicken or steak. Retains juiciness and moisture. Remove from heat and let rest for about 3min then proceed to bust out your killer (please be safe) knife skills (just cut strips) lol.
Garnish with sesame seeds, sriracha sauce or green onions annnnd you did it! All under 10 steps and you’re ready for a $100 hibachi dinner, just watch out where you throw that spatula! 😂
Spring time comes around, the flowers begin to bloom, allergies kick in and Easter and Mother’s Day seem like they’re a week apart! Although we’re in a weird time we must remember to stay inside so that this can come and GO! I know it’s hard, we can’t celebrate and gather like we’re used to but it doesn’t mean that we can’t keep the same delicious traditions to comfort us and give us all the feels. For Easter I decided to put a spin on a classic appetizer dish: The Deviled Egg. Ready to kick it up a little bit? Let’s dive right in, shall we?
10 whole eggs (for mix the yolk of 10 eggs)
2-3 pickle spears
1 large celery stalk
3 strips of green onion
1 tablespoon mayo and 1.5 tablespoon mustard
SPICES: old bay, garlic powder, ground cayenne pepper, Cajun spice.
In a pot (large enough to boil ten eggs) fill it with water to boil. Once water is boiled slowly drop your eggs into the water. I used a ladle to drop each egg in carefully so they wouldn’t break. Let them boil for 20 min.
While eggs are boiling use this time to chop your celery and pickles as FINE as possible. Mix in your mustard and mayo and for the spices I’d do a teaspoon of each. Just be careful with the cayenne, meaning if you don’t like spicy 🥵 maybe do a little less! 😉
Remove the eggs from the stove and dump the water. Rinse the eggs in cold water until they’re chilled. It makes them easier to crack and makes them not stick to the shells.
Rise you peeled eggs in cold water to remove any debris and begin to cut then in halves removing all yolk in the mixing bowl with ingredients.
Rinse your egg whites very gently and set them “bowl side” down to dry.
HACK: If you egg mix becomes to runny a trick to add to it is instant mash potatoes to thicken it up. Probably the only use I’d have for them but no judgement! Just not a fan of them but it this case they come to the rescue if needed!
Mix your filling and add seasoning to taste. When your mix is ready to go fill it in a piping bag OR a sandwich ziplock. Cutting a corner and using it to squeeze into your egg cups.
Set your filled eggs in the fridge to cool and now you can fry up some bacon. Once it’s done use a napkin to remove excess oil and chop up your bacon to bits.
Sprinkle your bits over the eggs and add some extra old bay and/ or cayenne to the top. Kick it up a little bit and dash some hot sauce if you like it spicy! 😉
Eat them, share them, enjoy them! Thank me later.
Share your deviled eggs with me on Instagram! @streetandpsice