Smoked Shrimp Tacos and Smoked Chicken Tacos

Marinade for Shrimp:

About a pound of large shrimp, peeled and deveined

Olive oil, cumin, chipotle powder, garlic powder, coriander powder.

Dust all ingredients on shrimp and toss the shrimp with Olive oil to coat... set aside.

Marinade for chicken:

2 - 4 chicken breasts.

(Note: If they are large, flay each breast to make thinner pieces of meat so the coating will be on a greater surface area)

Olive oil, cumin, chipotle powder, Fresh Ground black pepper, sea salt, garlic powder, coriander powder, and red wine vinegar.

Dust all ingredients on chicken and toss with Olive oil to coat... set aside.

Over medium heat, Grill/smoke the chicken with mesquite wood. Add the shrimp when the Chicken is almost done, directly over the coals for about 2 minutes per side or until pink.

Cilantro Lime Crema

(goes well with the Shrimp tacos)
I started with Crema Mexicana from the store, and added a bit of sour cream (3 tbs), about 1/4 C fresh cilantro, lime zest, lime juice, and a clove of garlic. Put it in the food processor till smooth and set aside to blend flavors.

Avocado Tomatillo Salsa:

(Goes well with both the Shrimp and the chicken)
1/2 small onion, quartered
1/2 jalapeno, quartered, seeds optional
1 garlic clove, smashed
2 medium tomatillos, husked, rinsed, and coarsely chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Add all of the above to a food processor and blend to desired consistency... I made mine smooth.

Beans:

Mix one can refried beans with 1 can "Ranch Style" Pinto beans with Jalapeno peppers

Garnish all with grated Cotija cheese, fresh chopped cilantro, Chopped tomatoes... etc.

Paella with Sausage Shrimp and Lamb

I found a recipe that matched what I had in the house that day (well almost)

I am beginning to be real fond of Paella because it is so versatile...

and YEAH I KNOW I'm gettin a Paella pan!

Paella with smoked sausage, shrimp and lamb cutlets

For prep:

Heat 2 cups chicken stock and add 1/4 tsp saffron threads, some salt and pepper to taste

Season 4 - 6 Lamb cutlets with Fresh ground Salt and Pepper

Sear Lamb in Olive oil, set aside.
Saute Shrimp, and then saute cut-up sausage in same pan, and set aside.

Add a couple of minced cloves of garlic in the same pan, and chopped onion.

Saute in julienned red pepper and green beans till just soft.
Add 1 tbs paprika and 1 tsp red pepper flakes and mix together.
Add 1 1/2 C rice, and mix in till blended
Add 1 can Diced Tomatoes, drained
Mix in Saffron and Chicken Stock
Sprinkle approx 1 tbs fresh rosemary over the top

Add Sausage , mix in, and simmer for about 20 min

top with Cutlets and Shrimp

Simmer another 10-20 minutes or until rice is to your liking

Note: I am in high altitude and so the rice needs a bit more liquid and to cook a little longer up here...Sea level may be about 20 minutes total, in which case mix all ingredients and top with cutlets... do not stir the paella.