Freezer stash meals are lifesavers sometimes! And yours looks perfect.
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Thank you for the recipe. It sounds wonderful.
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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!
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Smoked Cornish hen blue corn tortillas with black beans, guac, salsa, sour cream, Colliers cheddar, lettuce and a drizzle of Valentina extra hot. Everything but the cheese and hot sauce homemade. If you have the chance, try the masa harina from Masienda. It is absolutely fantastic!
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I wonder how many more Cinco de Mayo dinners will be appearing tonight? 
Those shrimp look good!
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I was a bit worried bc the shrimp were kinda mushy, but they firmed up nicely, and all the flavors really came together well
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Asparagus and mushroom risotto with ramp butter. Mistakes were made (mushrooms added too late), but still respectable.
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Completely by chance, El Novio decided to make gringo tacos - on Taco Tuesday/Cinco de Mayo! Ground beef sauteed with Pato sauce (which already takes it a bit out of the gringo realm to me) and all the fixings; for me it was missing shredded iceberg lettuce. Hit the spot nonetheless. Mine were the crispy ones, his the pretty ones.
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thanks!
oh wow, had to look up Zarandeados: “… originating from Nayarit, Mexico, characterized by a savory, spicy marinade often containing chiles, soy sauce, lime, and mayonnaise.”
sounds fab, and yours look great!
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Recipe possibly here? https://www.pbs.org/video/chicken-three-ways-1l8Zpj/
Thank you! I love this recipe (but then what’s not to love about chili and lime?). 
Casserole with Pasta, Asparagus and Cauliflower from an older German cookbook - whole wheat fusilli, blanched green asparagus and cauliflower, scallions are mixed with a sauce made from milk, cream, egg yolks and mace. Topped with parmesan, panko crumbs, parsley and baked in the oven for 15 minutes
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I am curious. Were the carrots good?
Very! I ended up using a Berbere spice mix for seasoning.
I rarely use carrots as anything more than a seasoning or raw, but husband loves them roasted, and that’s often simple once they are peeled and cut. And the time. I wish they were better left over.
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Thank you for your quick response. I am going to put these on my menu. Your picture of the carrots made them look delicious.
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