Chicken Fajitas and Mexican Corn (Esquites)

So this is kind of a late post. I made these chicken fajitas to celebrate Cinco de Mayo (and to also get rid of the frozen chicken thighs that I desperately needed to get rid of before I graduate). They were so delicious. I've either mastered Mexican or its just super easy and I over flatter myself. Either way, these are totally worth making and don't require a lot of attention. 

I also think graduation has finally hit me. I have 7 days left. Just 7 days until I'm no longer a college student. I don't want to think about it; it's so terrifying. I'm about to be a real person... Well not really a REAL person because i'll still be going to culinary school and will technically still be a student for at least the next 6-9 months.... I also need to start experimenting with more than just Mexican food, but I have plenty of time for that in school when I have a bunch of fancy ingredients at my disposal....

Also, I know these pictures kinda suck. It was too dark outside and by the time I pulled them up on my computer it was too late and we had already devoured all of our leftovers. Maybe I can updated them when I make them again soon....

Chicken Fajitas 

Ingredients 

3 tablespoons Olive Oil

Half an Onion, sliced 

2 Bell Peppers (I used red and yellow)

dash of chili powder (about a teaspoon) 

about 1 teaspoon onion powder 

1/2 teaspoon dried oregano 

juice of half a lime 

other half, sliced 

salt and pepper 

In a rectangular baking pan, combine all of the ingredients. Cover with plastic wrap and let marinate for at least an hour or overnight in the refrigerator. When ready to bake, preheat the oven to 350 and bake for about 30-40 minutes or until the onions are translucent.

Mexican Corn (Esquites) 

Ingredients 
4 ears of corn boiled corn (2 white and 2 yellow)
about a tablespoon of chopped cilantro or parsley 
Juice of half a lime 
2 tablespoons low fat mayo 
1 cup sour cream 
1/2 teaspoon onion powder 
Salt and pepper to taste 

Place all of the ingredients in a bowl and stir. Done and done. can be served warm or cold - both are dang good

Sweet Tequila Shrimp Tacos with Chipotle Lime Crema

My roommate, Courtney, and I got back early from Spring Break on Friday and were still left with the rest of the weekend to bum around and relax after a long 5 days of tanning and doing other recreational activities in Punta Cana. It was perfectly dreary and raining; exactly what I was hoping for believe it or not. The dismal weather gave us the perfect excuse to leave our luggage in the car for two days and not do anything whatsoever. My boyfriend came back in the early evening on Saturday, so after a long day of literally nothing, I thought it would be fun to cook something for us. (Because how often is nothing going on on a Saturday night, right?) I was stuck between the idea of making lasagna or shrimp tacos, but I already had shrimp from whole foods in the freezer, so that seemed like the more practical choice.

These tacos where so good we ended up buying more shrimp the next day so we could make more. I had made shrimp tacos over spring break last year for all of my friends that were staying with me at my dad's condo in Orange Beach, so I tried to remake what I did the first time. I really couldn't figure out exactly what I had done because I didn't write it down, but that just lead me to invent an even better recipe than before (this time taking full advantage of the top shelf tequila someone forgot in my apartment....)

Sweet Tequila Shrimp Tacos with Chipotle Lime Crema 

Shrimp Marinade

Ingredients 

Makes about 4 tacos

½ lb shrimp

1 ½ tablespoons honey

1 teaspoon chopped cilantro

about a teaspoon of lime juice

1 shot of tequila

¼ teaspoon chili powder

 1 clove minced garlic

½ teaspoon salt

few dashes of pepper

**I also made this with about 1 ½ lbs of shrimp and doubled the ingredients. If you are going to marinade it for a longer period of time, decrease the amount of tequila because the flavor can become overpowering.

Chipotle Lime Crema

Ingredients 
½ cup sour cream
½ cup greek yogurt
2 tablespoons of mayo 
2 teaspoons of chilis in adobo sauce (I scooped around the chilis)
½ teaspoon of sugar 
juice of half a lime 
salt and pepper to taste 
*Splash of milk or heavy cream (not necessary but makes it easier to pour) 

The first time I did this I used 2 tablespoons of the adobo sauce instead of teaspoons and it was SO spicy. I had to double the other ingredients and add sugar. 

Pico de Gallo

Ingredients 
(measurements aren't really important here - just work with what you have leftover)
Diced Roma tomatos 
chopped white onion
chopped cilantro 
lime juice 
fresh corn
Salt and Pepper to Taste