prep time: tbd
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
Showing posts with label cotija cheese. Show all posts
Showing posts with label cotija cheese. Show all posts
6.26.2011
baja style shrimp tacos with pico de gallo
prep time: tbd
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
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