Easy Mexican Dinner

My good friend told me about this quick dinner she whipped up one night with some random leftovers in her fridge. I was immediately intrigued since I was just craving some fish tacos. Tortilla, frozen fish nuggets/sticks some greens and tarter sauce and you have home-made fish tacos!  Genius really!  I didn't have tarter sauce, so instead I whipped up a lemon-cilantro crema to go on top of our fish-tacos.

lemon-cilantro crema
(i didn't use any exact measurements, so just season & add to taste)

• Mayonnaise
  
• Sour cream
• Chopped cilantro
• Garlic salt
• Lemon juice

To accompany our tacos I also made one of our favorite Mexican dishes, Shrimp Cocktail. Normally we'll get these cocktails from the street vendors, who'll promptly open their igloo and scoop us a cup of this delicious spicy red concoction. I know, it sounds a lot more frightening than it really is and you can definitely find this dish in most Mexican restaurants as well... in either case, it's quite an addicting dish, a little like gazpacho, but better!

Coctel de Camarones (shrimp cocktail)
(adapted from Chef Rick Bayless)

ingredients

• 1 pound uncooked small shrimp
• ¾ cup ketchup
• ¼ cup Mexican hot sauce, I used Tapatio
• ½ cup fresh cilantro, chopped
• 3 Tbs fresh lemon juice
• 1 small white onion, chopped
• ¾ cup clam juice
• 1 avocado, halved, pitted, peeled, sliced crosswise

directions
1. Boil the shrimp, cook until shrimp are pink and firm, 10 to 30 seconds. Immediately drain shrimp in a colander and then rinse under cold water until shrimp are cool.
2. Stir together the ketchup, hot sauce, cilantro, lemon juice, white onion, and clam juice in a medium-sized bowl. Add shrimp and stir well.
3. Taste & season with salt accordingly, garnish with slices of avocado, and serve with lime wedges and crackers or tortilla chips.

Note: If you're not accustomed to spicy food, I recommend adding the hot sauce a little at a time and season it to taste.

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ATK's Banana Bread

I have to give credit to my friend Brian here, because if he didn't distract me at work with episodes of America's Test Kitchen, I never would have found this fabulous recipe! Personally, I'm not a fan of bananas, but put it in a bread or smoothie and I just might force myself to ingest some. So you can say it was a good distraction, since just a few days earlier, The Husband was forced to eat 4 overly ripe bananas by himself... in one sitting.

BANANA BREAD

350F, 8.5” x 4.5” loaf pan

ingredients: bread

• 5 super ripe banana
• 1 3/4  flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 stick melted butter
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup brown sugar
• 1/2 c toasted walnuts or pecans

: topping

• 1 banana, sliced quarter inch
• 2 tsp sugar

directions

1. Peel and put banana in bowl cover with plastic wrap, puncture some holes, microwave on high for 5 minutes.  This releases liquid.

2. Drain, pour liquid into saucepan and reduce till 1/4 cup about 5 minutes

3. Combine, salt, flour & baking soda, whisk and put aside

4. Take juice & microwave banana and mashed together. Make sure there’s no big piece of banana

5. Mix butter, vanilla, eggs and sugar with the banana mixture

6. Mix in dry ingredients. Don’t over stir flour mixture. Fold in walnuts

7. Spray 8.5 x 4.5” loaf pan with baking spray

8. Pour mixture into loaf pan

9. Slice 6^th Banana into quarter inch slices

10. Line side of pan with overlapping sliced banana (2 long-side, not down the center)
11. Sprinkle 2 tsp of sugar on top, this candies the banana & makes a nice shiney crust

12. 350F oven, middle rack, 1 hour.  Rotate at 30 minutes

13. Let it cool for 15 minutes

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