SMF Premier Member
- Joined Jun 13, 2017
Had family over for a little fiesta tonight. Low carb charro beans , cumin spiced tilapia tacos with cilantro lime slaw , cotija cheese and shaved red onion, Spicy Diablo shrimp tacos with cool creamy avocado , cilantro and crema. I marinated the shrimp overnight in some olive oil, garlic and chili Morita paste. Shrimp and fish were both cooked on the Blackstone Griddle. Shrimp was finished in the Diablo sauce on the griddle in a cast iron wok. Diablo sauce was tasty and legit with a base of guajillo, arbol and New Mexico peppers with roasted tomato and onion. Charro are black soy bean based with plenty of bacon, chorizo , onions, poblano , chicken stock and spices. Tilapia had a nice spice blend made from a recipe tx smoker shared and the slaw with angel hair cabbage, lime juice , sour cream and cilantro was a nice contrast to the spices. Not my best plating as quality time with the family was the focus. It was a home-run with everyone.