Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema


  • ~~ For the honey lime tequila shrimp tacos ~~
  • 2 pounds (454 g) raw shrimps, peeled and deveined
  • 1 teaspoon coarse sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes + 1 lime
  • ½ cup tequila
  • 1 medium onion, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chipotle (optional)
  • 2 avocados, diced
  • ½ head of red cabbage, thinly sliced
  • ~~ For the slaw dressing ~~
  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
  • 1 teaspoon of Dijon mustard
  • sea salt and pepper to taste
  • ½ cup light, neutral oil, such as grapeseed
  • ~~ For the chipotle crema ~~
  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
  • ~~ For assembly ~~
  • 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
  • a handful of cilantro, finely chopped
  1. Wash, peel, devein, and dry raw shrimps. Season with salt.
  2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
  3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  5. Dice the avocados and squeeze juice from the remaining 1 lime.
  6. Thinly slice the red cabbage using a sharp knife or a mandolin.
  7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  8. Toss the red cabbage with the lime vinaigrette. Set aside.
  9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Oxtail Pho

I’d never tried oxtail before and I’m sad I hadn’t. It’s SO good! This soup is sinfully good, but feels good too. It takes 2 days to make, but totally worth it. I even grew the sprouts myself on our counter!


For the beef broth:
  • 1 large onion, halved
  • Two 3-inch pieces fresh ginger
  • 6 quarts chicken broth
  • 4 lbs oxtail
  • 6 garlic cloves
  • 2 tablespoons sugar
  • 1 tablespoon black peppercorn
  • 1 tablespoon fish sauce
  • 4 star anise
  • 3 whole cloves
  • 1 black cardamom pod
  • 1/2 cinnamon stick
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
    For the beef pho’:
  • 2 tablespoons fish sauce
  • 8 ounces udon noodles
  • 2 cups bean sprouts
  • 1/4 cup fresh cilantro
  • 1/4 cup mint leaves
  • 1/2 cup Thai basil
  • 4 scallions, sliced
  • chili flakes, to taste
  • 3 limes
    For the beef broth:
  • Heat a heavy pan or cast iron over high heat. Add the onions halves cut side down and the ginger pieces and cook until well charred (black) on all sides.
  • Fill a stock pot with 6 quarts of chicken broth. Add the oxtail and bring to a simmer. Add the charred onion, ginger, garlic, sugar, peppercorns, fish sauce, star anise, cloves, cardamom, fennel seeds and coriander seeds. Bring to a simmer. Cook for 2 1/2 hours, until the meat is fork tender. Turn off the heat and cool. Refrigerate overnight.
    For the beef pho’:
  • Remove the beef from the broth. Trim meat into bite sized chunks, removing most of the fat and connective tissue. Strain into a clean pot and bring to a simmer. Add fish sauce.
  • Put broth on medium heat and add noodles. Bring to a boil until noodles are ready.
  • Divide the noodles among the bowls, add some of the meat, bean sprouts, cilantro, mint, basil and scallions.
  • Add some of the hot beef broth to each bowl and serve with lime wedges and chili flakes.
Oxtail Pho

Squid Noodle Ramen

This was amazing, something I’d expect to have at a nice restaurant. Instead of noodles, this ramen uses squid for noodles. I first saw this idea on Unique Eats. Chef Matt Lightner of Atera in New York city slices the squid to make “noodles” to pump up ramen. You can see the clip about it here: http://www.ulive.com/video/squid-noodle-ramen-isnt-actually-noodles-at-atera There’s no recipe that I could find online, so I just let it happen. P.S.- It’s also bizarre foods night, I think this could count and Andrew would approve!



1 shallot, peeled and halved lengthwise

1 package calamari bodies

2 cups chicken broth or bouillon

2-3 Shiitake mushrooms, chopped

1 Tablespoon sliced green onion

2-3 Tablespoons Soy Sauce

1 teaspoon miso

3 drops sesame oil

Sliced Jalapenos, lime slices, red chili flakes, cilantro leaves, shaved carrots, sliced ginger, bean sprouts, crispy chicken skin, etc for garnish.

1. Preheat oven to 450 degrees. Peel and halve shallot and rub with olive oil. Roast for 25-30 minutes until tender and fragrant.

2. Get some salted water boiling.When shallots are done, place each half in a bowl.

3. Slice calamari bodies into even strips. When water boils, blanch the squid strips for 1-2 minutes.

4. Combine broth, mushrooms, green onion, soy sauce, miso and sesame oil in a medium sauce pan and boil 5 minutes. You can also add a couple slices of ginger, jalapeno and lime.

5. Lay cooked squid strips on top of the shallots. Add in garnishes and pour hot broth over everything.

Squid Noodle Ramen


Last night, we had some Fajitas. I make my own fajita seasoning and then throw in whatever I have handy for the rest of it. This time I had green peppers, onions, cilantro and lime. I also threw in a little cream cheese at the end to make everything creamy.



  • 1 tablespoon cornstarch

    2 teaspoons chili powder

    1 teaspoon salt

    1 teaspoon paprika

    1 teaspoon white sugar

    1/2 teaspoon onion powder

    1/2 teaspoon garlic powder

    1/4 teaspoon cayenne pepper

    1/2 teaspoon ground cumin


  1. Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.