Hi all! It has been awhile since my last post, because things have been a bit frenzied for me. My dad lost his 18 month battle with cancer on January 15th. He was a wonderful dad and teacher who always had an incredible zest for life. He never gave up his fight against cancer and was the most positive person I have ever met. Even though I only spent 29 years with him, I consider myself the luckiest girl in world to have had him as a father. I will miss him so much.

Here I am with him:

Both of my brothers (Travis and Ryan) came home last week along with CJ (Sister-in-Law) and Cooper (Travis’s son). The service and reception was wonderful and unbelievably special. I am positive my dad was there lighting up the room. The day after the service we all went back to my mom’s house and had a Shrimp Taco night while helping my mom clean out some of the closets and fix some stuff around the house.

Here is Travis trying on his old letterman’s jacket:

The boys also tried their luck with my mom’s hula hoop:

Cooper pretended to like the tacos.

Not sure why he has a carrot in his hand?

Trav and CJ made some guacamole:

I have made these tacos for years. It is a copycat recipe of the Anthony’s restaurant in Seattle fish tacos. I use shrimp, but you can substitute with Mahi Mahi, Cod, Halibut or any other whitefish. With the exception of Tilapia. Tilapia is disgusting. See my about me page.

 Grilled Shrimp Tacos

2 lbs Shrimp Peeled and Deveined
8-10 Taco Sized Flour Tortillas
Shredded Lettuce

Marinade

1.5 Cups White Wine
½ Cup Lime Juice
1/2 Cup Olive Oil
3 Cloves Garlic Minced
3 Tablespoons Chopped Herbs (basil, oregano, whatever you wish)
1 Teaspoon Salt Pepper to taste

Mix all ingredients together and marinate shrimp for 1 hour.

 Do not marinate longer or you will have ceviche. :) The lime juice will cook your little shrimpies. Prepare sauces below while shrimp is marinating. Grill shrimp over low-medium for 5 minutes or until pink.

 Grill each tortilla for 1-2 minutes. Assemble taco by adding shrimp, Pico de Gallo, shredded lettuce, guacamole and Pico de Gallo mayo sauce.

 Add some cheese if you are feeling frisky. 

Pico de Gallo Mayo Sauce

1 Cup Pico de Gallo (Recipe Below)
3/4 Cup Mayonnaise
1 Tablespoon Lime Juice
Salt and Pepper to taste

Blend all ingredients together in a blender until smooth.

Guacamole

½ Cup Pico de Gallo (Recipe Below)
2 Whole Avocados Peeled and seeded
1 Garlic clove minced
3 Tablespoons lime juice
Tabasco to taste
Lots of salt and pepper to taste

Mix all ingredients by smashing with a fork.

Season to taste

Pico de Gallo

6 Large Tomatoes Chopped
1.5 Red Onion Chopped
3-4 Jalapeños seeded, veined and minced
3/4 Cup Cilantro Chopped
2 Garlic cloves minced
¼ Cup Lime Juice
Salt and Pepper to taste

Mix all ingredients together.

Enjoy!

Love, Lindzee