Lime Juice

It never fails, anytime I serve watermelon at a BBQ or party I end up with a ton leftover. Not that it’s a bad thing, especially when you can make some amazing watermelon margaritas! This cocktail is the perfect summer drink, it’s light and so refreshing. I just love the combination of the sweet watermelon with lime and if you put a little Tajin around the rim, it just takes it up a notch with a nice little kick of spice. Nothing says summer like a fresh and fruity cocktail!

Notes: This recipe makes two margaritas which is great because cocktails always taste better when shared with a friend! Since the juice content varies from watermelon to watermelon you may have extra juice after blending. The recipe calls for 1 1/2 cups of the strained juice.

INGREDIENTS
4–5 c seedless watermelon, cut into chunks (you will need 1 1/2 cups juice)
1/2 c silver tequila
1/4 c lime juice, fresh squeezed
1 tbsp agave or simple syrup
lime wedges (optional)
tajin or salt for the rim (optional)

STEPS

Add the chopped watermelon to a blender or food processor and blend fully.
Pour the blended watermelon through a sieve or fine strainer into a large measuring cup to separate out the pulp.
Pour some tajin or salt on a small plate. (optional)
Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat.
In a drink shaker, combine 1 1/2 cups of the strained watermelon juice, tequila, lime juice, agave, and ice and shake well.
Pour the margarita into the prepared glasses.
Put your feet up, sit back, and enjoy!

I am a sucker for tacos! I love tacos. Doesn’t matter what you fill them with, it is all good in my book. If there is meat and some sort of fresh produce in the tortilla you really can’t go wrong.

These are some of my favorite tacos during the summer because they are relatively easy to make and they are so light and refreshing! The tangy citrus slaw goes great with the spicy chipotle cream. I have made these when having company over for dinner and served them with my cilantro lime rice and some black beans for an awesome dinner. Cinco de Mayo is just around the corner so be sure to mark this recipe and give them a try. And for the ultimate meal, don’t forget the mango margaritas!

Note: The shrimp can be cooked in a skillet or over the grille. It is personal preference. If you decide to grille just skewer the shrimp on a kabob and cook for 3–5 minutes at 400º.

SHRIMP INGREDIENTS
1 tsp kosher salt
2 tbsp honey
2 tbsp lime juice
1/2 c tequila (I prefer white)
2 tbsp garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
2 lb shrimps, peeled and deveined

COLESLAW INGREDIENTS
1/4 c lime juice
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
4 c red cabbage, chopped
salt and pepper

CHIPOTLE CREAM INGREDIENTS
1 c sour cream
2 chipotle peppers in adobo sauce

ADDITIONAL ITEMS
10–12 corn tortillas (I am a huge fan of white corn)
Avocado
Cilantro

STEPS

Place the shrimp in a large bowl whisk together the kosher salt, honey, lime juice, tequila, garlic, cumin, chili and powder.
Once the marinade is well mixed add the shrimp and toss to coat.
Place the bowl of shrimp in the fridge to marinade for 30 minutes.
While the shrimp is marinating prepare the coleslaw by whisking together the lime juice, orange juice, olive oil, and mustard.
Add the red cabbage to the dressing and mix until well coasted.
Season the coleslaw with salt and pepper to taste.
Place the coleslaw in the fridge.
While you are waiting on the shrimp to finish marinating prepare the chipotle cream sauce by placing the sour cream and chipotle peppers into a blender and blend until you have a nice creamy sauce with no chunks. (If you like your food more on the spicy side taste the sauce and add more peppers accordingly.)
After the shrimp is done marinating, heat a large skillet over medium-high heat.
Add the shrimp and all the marinade from the bowl to the hot skillet and cook for 3–5 minutes stirring occasionally until all the shrimp are opaque all the way through and are pink/orange in color.
Warm the corn tortillas either one by one in hot skillet or all at once in the microwave.
To assemble the tacos place a scoop of the coleslaw and 3–5 shrimp (depends on size) in each tortilla.
Top each taco with some of the diced avocado.
Finish off each taco by drizzling some of the chipotle cream over the top and topping of with a little of the fresh chopped cilantro.
Serve with a lime wedge and enjoy! Tacos up!