Cinco de Mayo

Vegetarian Tacos

2 Large Yellow Onions (Sliced)

1 Yellow Pepper (sliced)

1 Orange Pepper (sliced)

1 Red Pepper (Sliced)

3 Large Portobello Mushroom (cleaned)

Salt

Pepper

2 tbsp faijita seasoning

4 Tbsp of Avocado Oil

Vegan Butter

Limes (Optional)

Corn Tortillas

1. Heat cast iron skillet or grill to high heat
2. In a large bowl toss peppers and onions in 3 tbsp of oil then salt and pepper. Put onions and peppers on hot skillet/grill, tossing occasionally. Cook until onions are translucent.
3. Brush the mushrooms with oil and put in another skillet/grill on high heat. Cook on each side for about 4-5 minutes. After mushrooms are cooked sprinkle with fajita seasoning. Take mushrooms off grill and slice.
4.  Warm tortillas on grill. Brush with butter, salt and lime (optional).
5. Place sliced mushrooms in tortilla topped with cooked peppers and onions.  Enjoy.

Tequila Lime Shrimp Tacos

3 lbs of shrimp deveined and shelled

½ cup tequila

Juice and zest of two limes

Salt

Pepper

2 Tbsp of Avocado Oil

Flour Tortillas

1. Heat cast iron skillet or grill to high heat
2. In a large plastic bag toss shrimp, lime juice, lime zest, salt, pepper and tequila. Set in refrigerator for 20 minutes.
3. Drizzle oil on hot skillet/grill and add shrimp to cook on high heat. Do not empty juice from bag on to grill. Cook shrimp about 2-3 minutes on each side or until shrimp curl and are no longer translucent.
4. Grill flour tortillas. Add shrimp to tortilla top with Ranch Avocado Sauce. Enjoy.

Ranch Avocado Sauce

2 large avocadoes

1 tbsp Ranch Dressing Seasoning

½ cup of sour cream

¼ tsp of cayenne pepper (optional)

½ cup milk (to consistency)

1. Mix first 4 ingredients in food processor and pulse adding milk slowly until right consistency is achieve.
2. Refrigerate util ready to use. Enjoy.