Back when we lived in Marietta, there was a Mexican joint, Laredo's, right down the road. I drove by it every day on the way home from daycare, and we ended up stopping by at least once a week for dinner as it was convenient, delicious, and saved me from having to cook a meal when I was downright exhausted. The thing I loved most about Laredo's was their salsa. It was always fresh, and its heat varied from visit to visit depending on how many jalapenos they decided to throw in that day.
Fresh salsa is always better than jarred and I've always found it really hard to find a salsa that we really like because of the lack of freshness. Personally I like my salsa to be a mix between pico de gallo and your traditional salsa, which generally has a blend of tomatoes, onions, and jalapenos. I came across a recipe for an easy Blender Salsa on Pinterest not too long ago and decided to give it a try so I could have my own restaurant-style salsa. It was really easy to make with the help of my food processor and definitely gave me the fresh salsa taste I had been searching for.
Most Americanized Mexican restaurant dishes are heavy, smothered in cheese, and therefore, very calorie-heavy as well. To make my meal lighter, I decided to go with some simple, yet delicious, shrimp tacos instead. The 'marinade' included the salsa which continued the overall fresh feeling to the whole meal. I punched up the flavor of the accompanying slaw by adding green onion, lime juice, a little olive oil, and fresh cilantro. Finally, to add one more depth of flavor, I charred the corn tortillas over an open flame. It contributed an overall smoky flavor in the end and balanced well with the other fresh flavors of the dish. The next time you are craving some Mexican food, take a step on the lighter side and try these two recipes instead.
Blender Salsa
Ingredients
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
Shrimp Tacos
Ingredients
- 1 pound fresh shrimp (peeled and deveined on both sides)
- 1/2 package pre-made shredded coleslaw
- 2 green onions, chopped
- handful of cilantro, chopped
- juice of 2 limes, separated
- 3 Tbsp olive oil, separated
- 2 Tbsp salsa
- 6 small corn tortillas
Rinse, peel, and devein shrimp. Make sure to remove both the inside and outside veins. Place shrimp in a bowl along with 1 Tbsp olive oil, juice of one lime, and 2 Tbsp of salsa. Let it sit for about 15 minutes to marinade.
Meanwhile, mix coleslaw mix, green onion, cilantro, 2 Tbsp olive oil, juice of 1 lime, and salt and pepper to taste.
Add shrimp to a slightly warmed skillet and cook with all marinade juices on medium-low until they turn pink, about 5 minutes.
Warm tortillas or char them over a low open flame, a few minutes on each side. Assemble tacos by placing a few shrimp in the middle of the tortilla, then placing a few Tbsp of slaw, and then topping with salsa or hot sauce.
Adapted from mountain mama cooks and the dinnervine
