Mexican Night

Need:
Chicken
Shrimp

Mushrooms
Onions
Shallots
Cilantro x2
limes
Red cabbage
Bibb lettuce
Salsa
Jalapeno pepper
(if your cooking for non paleo – grab some sour cream, flour tortillas and cheese)

Prep:
Make your cabbage cilantro slaw by slicing your cabbage and red onion very thin. Put in a bowl and pour over rice wine vinegar and cider vinegar, maybe tablespoon each. Put in half your bundle of cilantro (maybe half a cup). Add maybe half tablespoon of honey. Maybe 2-4 tablespoons of garlic veganaise (or other). Squeeze lime over it all. Sprinkle lots of garlic powder, onion powder, little cayenne and ginger. Mix ‘er all up! Put in fridge.

Wash your bibb lettuce and let dry.

Marinate your chicken and shrimpies in lime and taco seasoning –  I use simply organic

Make your guac – So I am a guac magician. You have to make it to you taste, but I always add tons of garlic powder, a lime, onion powder, franks red hot (splash), buffalo sauce (splash), tons of cilantro, tons of chopped onion, sometimes some jalepeno pepper, paprika, and the secret love touch is a splash or 3 of Worcestershire. Dont Puree – stir it so you keep the big chunks 🙂

While all of this sits in fridge, stir fry your shrooms and onions in lots of olive oil.

Add your meats – I use 2 separate pans, but you could use one…

WAAAAA-  LAAA!