Chipotle Lime Shrimp

Oh man guys, this is truly pathetic. Last time I posted it was January! Back when I was still snowshoeing to work and fighting off polar bears for food scraps (or however you all picture Canadian winters to look). Now it's summer and as everyone knows, summer is the perfect time for tacos. So let's get back on track and pretend the last five months didn't happen.

First up, we've got a delicious Maritime/Mexican treat! Out here, shrimp are delicious and plentiful, whether you're shopping at the grocery store or out of that guy's truck on the highway (don't knock it 'til you've tried it). And since we're all a little rusty/lazy, this recipe is hella easy. Enjoy!

Bistec en Salsa Roja

Sometimes when I'm obsessively cooking, writing or talking about tacos, I feel like I'm such a faker to the world of Mexican food. After all, I am literally the WASP-iest Canadian who ever lived (sorry Anne Murray) and I don't even speak a lick of Spanish. Are my flavours that authentic? Would someone who grew up at the kitchen table of their Abuela scoff at my cooking attempts?

These are the thoughts that keep me up at night. Well, actually it's work stress. But taco stress is also no joke.

However, every once in a while I think I nail it. Like with this recipe for Salsa Roja, which I then stewed with flank steak. I used some dried peppers specially procured for the occasion and they made all the difference. This dish has some rich heat that's tempered by the crema and brings to mind all the Mexican food I've loved before.

So cook this up the next time you need to impress Rick Bayless (anybody? ...nobody)

Cucumber Fish Tacos

Happy New Year taco fans! I am all rested up and filled with restaurant tacos - the joys of visiting home for the holidays. Between La Carnita and Mex-i-can, I have a head full of recipe ideas and a belly full of food. Too much food. So to start the year off right, I've created a healthy, crisp and quick recipe to ease you out of overindulgence-mode.

Braised Pork Belly

Oh hey guys, it's been a while. Well, I'm prepping this post while I wait for my office holiday party to start, so I'll keep this short and sweet. This was the first recipe I tried in my fancy new Lagostina cookware (my early Christmas present to my favourite person - me). And it did not go well. I majorly underestimated how hot it would get and burned the crap out of it. But I bounced back and tried again. Though my clothes now permanently smell like burning. Great. 

Seared Scallop

Here on Tee's Taqueria, I welcome all kinds of tacos. From your traditional pork carnitas to "I've never cooked this before, let's see what happens" duck, I'm all about cooking with new and exciting fillings. So when a friend of mine came to visit me in Halifax, she requested something a little East Coast-y. And since I was too afraid to cook a lobster in my tiny apartment (what if he escaped and started living under my bed and using my Netflix subscription?), the obvious choice was fresh Digby scallops.

Now I really don't know how easy or difficult it is to find these guys outside of Nova Scotia. They're a staple of our grocery stores and roadside stands, so my cooking instructions are catered to fresh scallops rather than frozen. But a little Google-fu will surely teach you how to get frozen scallops prepped for this delicious taco treat.