What a special Lunes Latino this is. Today I have many reasons to celebrate, I feel blessed and you are largely responsible for this feeling. Gracias, gracias, so many thanks to you!… And, why am I thanking you? Well, because it was thanks to your nominations that I made it to the finals of the 2013 Latinos in Social Media (LATISM) Awards, under the category of Best Food Blog. What? you didn’t get to nominate me? Oh no worries, I am still very thankful for your support, the simple fact that you are reading this post impacts this blog and its growth. It means the world to me, really.
So, what’s next? Well, it is time to cast the final votes. As a finalist, I now need your vote (if you consider me deserving) to win and take this award, which I am so incredibly honored to be nominated for. Voting can be done in a fast and easy way, no need to register, no need to enter any information or do much… just vote here by selecting Hungry Food Love under the Best Food Blog category and that is it! So please, go ahead click here to VOTE!
So to celebrate, I will share a delicious trick to add zing to your tacos. Fact: I loooove me some tacos, because no matter what are they filled with, there is just something about a tortilla holding my favorite ingredients and flavors that I cant resist. To me there are no boundaries with what goes in inside a taco tortilla. It can be meat or just veggies, and as you can see, fruit is game for tacos too. Adding fruit as a topping for tacos can be surprisingly delicious. You can use mango, pineapple, or peach; any of those three options would work well for this recipe. Have you ever added any other fruit to your tacos?
The trick is to pickle the fruit. Adding raw fruits can be a good contrast but I prefer to pickle them because it makes the fruit flavor and texture more interesting and adds a new layer of complexity to your eating experience. The fruit becomes tender, sweeter and cidery briny in a very good way.
Aside from using pickled peaches for this recipe, here is how I assembled this perfect combo:
First layer: Sour cream cabbage slaw
Combine 1 cup of shredded red cabbage with 3 tablespoons of sour cream and 1/2 tablespoon of fresh squeezed lime juice plus salt and pepper to taste.
Second layer: Spicy panko crusted shrimp
Season shrimp with salt, garlic powder and cayenne pepper to taste. Dip shrimp in flour, then beaten eggs and finally panko bread crumbs. Bake at 400 F for 8 to 10 minutes or until shrimp turns pink and crust is golden brown.
Top layer: Pickled peach salsa
Summer is not over, so take advantage of the remaining warmer days and pair these tacos with a refreshing drink.
- 1 cup apple cider vinegar
- ¾ cup water
- 2 tablespoons sugar
- 1 tablespoon yellow mustard seeds
- 1 bay leaf
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon salt
- 2 large ripe but firm peaches, pealed, pitted, and small diced
- 1 handful chopped cilantro
- In a large saucepan, combine vinegar with water, sugar, mustard seeds, bay leaf, salt and pepper.
- Bring to a boil to dissolve the sugar.
- Add diced peaches, and keep boiling for one minute.
- Turn off the heat and cover.
- Let the peaches stand for 1 hour, then refrigerate them for about 30 minutes, until chilled.
- Mix with chopped cilantro before serving.
*pickled peaches recipe adapted from Food and Wine magazine