It’s Cinco de Mayo — the second-most important holiday in the US (after St. Paddy’s) 
— so dinner was a no-brainer: tacos. I’d initially suggested making Indian fusion tacos with that tasty hot curry paste I have in the fridge. My plan was to marinate shrimp in it, but my boo requested ‘normal’ tacos 
Hokay then! Instead, I marinated them in a mix of cumin, oregano, onion powder, smoked dried peppers, cayenne, tajin, smoked paprika, s&p & avocado oil for a couple of hours, then pan-fried along with a sliced hallapeeno & red pepper before filling freshly fried flour fortillas 
The usual toppings — lime juice, a variety of hot sauces,
pickled hallapeenos, and cilantro for AUTHENTICITY
I also threw together a quick guac with damn near perfect Mexican (!) avocados. Smashed one up with a potato masher and seasoned with MOAR lime juice, cumin, tajin, hallapeeno hot sauce, half a big-ass clove of garlic, ¼ of a finely diced shallot, TPSTO Sinatra, s&p, then adding another diced half avocado for texture, bc I cannot abide smooth guac aka baby food 
Even better with a pickled hallapeeno 
We had some of it with tortilla chips and my dood’s mahvelous mahgareetas pre-dinner. I don’t know how peeps eat a lot of this stuff — it’s sofa king rich & filling.
Only left room for ONE taco each. Why lousy!
Taco night is one of his favorite nights @casa lingua 
¡Olé!
