Fajita Republic shares tasty summer recipes


Shrimp & Avocado Salad
Ingredients:
4 oz. (6) Raw Shrimp
3-4 oz. Spring Mix
2 oz. (6) Slices Red Bell Peppers
½ Medium Avocado (4) Slices
1 Pinch Chopped Cilantro
1 oz. Pumpkin Seeds/ Sunflower Seeds
2 oz. (3) Strips Queso Fresco
2 oz. Homemade Creamy Poblano dressing
Directions:
Slice red bell pepper and sauté or grill over medium-high heat. When peppers are tender season with salt, garlic powder, black pepper (we will be using our homemade seasoning).
Separately peel the shrimp leaving the tail on only. Sauté or grill raw shrimp, add olive oil and seasoning right away. Cook shrimp for about 1 minute on one side then turn and cook for the same time.
Place spring mix on a large salad plate, drizzle seeds on mix. Place cooked shrimp, peppers, avocado and queso fresco on spring mix. Finally pour the dressing on top or on side and enjoy!

*Homemade Creamy Poblano Sauce: Roasted poblano peppers, blended with buttermilk, cilantro and other spices.

Cherry Pork Tacos

Ingredients:

1 Corn or Flour Tortilla per Taco

2.5 oz. of Carnitas (braised pork) or Meat of choice

1 oz. or 1 pinch Red Cabagge

1 Pinch Cotija Cheese

1 Pinch Chopped Cilantro

1 oz. Homemade Chipotle Cream Sauce

Directions:

Chop finely the red cabbage and cilantro. Prepare the meat (braise,grill). Once the meat is fully cooked , warm the tortillas on a flat pan or grill until soft and warm.

Assemble the tacos, place Carnitas on tortilla. Drizzle chipotle cream sauce on meat, followed by spreading the cabbage on top. Then drizzle the cherry salsa, cilantro and topped with the cotija cheese.

*Carnitas : Braised or simmered pork meat for 3-4 hours in oil/lard ,oranges and their juice, fresh garlic, onions, celery, cinamomn sticks, and sugar until tender.

*Cherry Salsa: Homemade salsa made with tomatoes, cilantro, onions and door county cherry jam reduction.

*Chipotle Cream Sauce: Chipotle peppers blended with cream, spices.

 

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