Hi lovely ladies!
I’m throwing a dinner party tomorrow night and it’s definitely going to involve tacos! Who doesn’t love Taco Tuesday? At my house it’s a total tradition so that part’s a no brainer. I love no brainers…
First let’s talk about cocktails. My girlfriends love anything raspberry and this one is super delicious with those salty shells and spicy salsa. It takes about five minutes and let me tell you-DIVINE.
Rasberry Limoncello Prosecco
3 cups prosecco, chilled
1 cup limoncello liqueur, chilled
1 cup frozen raspberries
6 sprigs fresh mint
I found this bad boy on damndelicious.net and the instructions let me know to whisk the prosecco and limoncello together in a huge pitcher. Prosecco can be found at Bevmo, Trader Joes, Whole Foods, and Cost Plus just to name a few places. It’s a sparkling Italian wine and a total springtime treat. You pour this magical drink over raspberries and garnish it with a little mint for something special to top it off. This is so refreshing.
On to tacos! I like to get my meat started first. I like to get my beef and turkey at Whole Foods and I always go for the 85% lean/15% fat blend. I think the beef with a little fat is worlds better and so much juicier. I do the meat first so the juices and flavoring can really be absorbed! I do a pan of ground beef and a pan of ground turkey so everyone has a choice. I let my pan sit on the stove for a little while to heat it up. I always sprinkle a drop of water to see if it sizzles. If it does it’s ready! I take a tiny amount of vegetable oil and pour it in the center of both pans. This keeps the meat from sticking or scorching! I mix up some onion, salt, chili powder, cumin, red pepper flakes, and oregano in a bowl and with the beef and turkey and I mix them up together. I plop the beef in its pan and the turkey in the other to let it sear. I flip it around and break it up with my spatula and watch it until it’s completely browned.
Let’s move on to my beloved taco shells. I found this recipe a few weeks ago and literally fell in love with the crunch and flavor of a little oil and salt. These babies have so much going for them and I am getting super hungry right now talking about them!
- Take about 6-12 shells and wrap them up in damp paper towels. Microwave them for like thirty seconds or so and then lay them out.
- Fill a frying pan with that good ole’ veggie oil. So good.
- Fry away darlings! (Everything is better fried)
What I like to do next is set out several adorable bowls that I usually buy at Marshals or TJ Max. I like a lot of color and the selection is perfect and reasonably priced! I like to chop up a little salad and put that into my first bowl. Then I’ll dice some gorgeous heirloom tomatoes, cut up a few onions (red and white), grate a block of yummy cheese (I like to splurge a little on something a little sharp), sprinkle some cilantro and cut lemons and limes up. Everything goes in its own bowl for my girls to help themselves.
On to my favorite part: Guacamole. Avocados are perfect right now because the season’s right! I buy six because I love them that much and I enjoy having a few cut up to garnish the tacos as well. I first cut them in half and then scoop out the yummy centers. I plop that into a huge mixing bowl and immediately add my lime juice to keep it bright green and fresh. So pretty! I like to use a potato masher to mash the final mixup. I sprinkle in some coarse sea-salt, cumin, and garlic. I mash this up with the masher. I cut up jalapenos into teeny tiny little specs and sprinkle those in as well. I add a little lemon and pepper and it’s totally finished. I wrap this bowl up and put it aside. I’ll add a big bowl of Mission Tortilla Triangles with these because I love them!
Everything else will come together now that tacos are done. When my friends arrive its immediate laughter and reunion. I am so excited for the big night!