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Tacos, Tequila & Guacamole, Oh my.

Monday, May 2, 2016

If you follow me on Snapchat (@f0reverfirefly ... you poor souls) then you've probably picked up on something that's been happening a lot in my life lately.

T
A
C
O
S

I cannot stop making TACOS.

Like every freakin' day.

So much so that I even got a pregnancy test to make sure something else wasn't going on.... #notpregnant #justhungry.

It is becoming a problem for my jeans.

BUT it is almost Cinco De Mayo so LEZ JUST LIVE THIS TACO LIFE, SHALL WE?!

ARRRRIBA! VIVA LA MEXICO!!!



Let's talk tequila first.

I haven't made a margarita since I stole my mom's margarita machine in college, which me and my sister got her for HER birthday... #angelchild. So when I got a wild hair and bought some tequila at the liquor store a few weeks back, I knew it was time.

I'm obsessed with all things cucumber these days so I made a little twist on Bobby Flay's Cucumber & Cilantro Margarita.

The only adjustments I made to his recipe we're I added more cucumber, less sugar and a little serrano pepper for some heat. I love a jalapeño margarita and thought this would be a fun addition. Serrano's are very similar to jalapeños but have a bit more heat to them.


It wasn't too sweet and cucumber is always so refreshing on a warm day!

When it comes to guacamole, I like mine loaded up with goodies.

I usually eyeball and taste as I go but my main go-tos are...

avocados
lemon & lime juice
garlic powder
salt
pepper
lots of cilantro
seeded & chopped tomatoes
finely diced white onions
serrano or jalapeño for heat
bacon if you're feeling frisky

^^Snapchat spelling *fail*

I think one of the main reasons I've been so into making Mexican-inspired food these days is because we have fresh cilantro growing in our garden. It just makes me want to make tacos & guacamole all the time!

If only we could grow avocado trees here.

Last, but not least, let's talk about these tacos.

First of all, praise be to my pal Tommie for sending me this Chipotle copycat recipe list by Buzzfeed. I am forever indebted to you, you kind, beautiful soul.

For our tacos we made corn salsa, a chipotle mayo sauce and the cilantro rice.


All of it was amazing.

The leftovers we're perfect for breakfast tacos, too. Throw some scrambled eggs on any taco and you are golden.

I hope this inspires you to get up in that kitchen of yours & make some Mexican magic.

Adios muchachos,

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