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Archive for the ‘Mexican’ Category


Ingredients
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
kosher salt and black pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed

Directions
1.In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeƱo and toss to combine. Let sit, tossing occasionally, for 10 minutes.

2.Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.

3.Serve the shrimp with the tortillas and the slaw.

Serves 4

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Ingredients
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

Directions
1.In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2.Preheat grill for medium-high heat.
3.Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Serving: 6

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