It’s the week of Cinco de Mayo which means… TACOS at our house (I bet I’m not the only one 😉!) More specifically we’ve been enjoying these spicy thai marinated skirt steak tacos with avocado. So satisfying and so loaded with delicious flavor!
Beyond it being Cinco de Mayo, it also happens to be the week of my sweetie’s birthday, and his love of Mexican food and the fact that it falls around Cinco de Mayo usually means mexican themed eats for his party.
So this last weekend while we celebrated there were tacos and a chopped salad with cilantro chipotle ranch. We drank lots of these margaritasfrom last week’s post, devoured a giant bowl of guacamole and dove head first into some mega spicy aguachile – a dish that I discovered on my recent trip to Mexico. It’s basically a super spicy, cilantro loaded shrimp ceviche. When I tried it for the first time I almost did a backflip! It was so good I’m seriously considering sharing my recipe for it with you here soon.
But I’m totally getting ahead of myself. Back to these spicy thai marinated skirt steak tacos with avocado!
Even though Spring has officially “arrived”, we are (of course) still in the middle of our rainy season here in Seattle, and so we’re still taking comfort in a delicious pan of roasted veggies now and then! This week it’s black pepper roasted carrots with savory cilantro yogurt and toasted almonds.
All the yummm!!
And really, as long as it’s not too hot to turn on the oven, I feel like roasted veggies always have a place in the kitchen, no matter what the season is. There’s just something so amazing about the caramlized sweetness and intensity of flavor that you get when you roast vegetables. It really adds a level of complexity and focus that keeps you coming back for another bite!
And carrots are probably one of my all time favorites to roast, if you can’t tell from my recipes 😉
This bowl = my heaven. Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs, you have my heart.
Since giving up most grains I haven’t been dining out for as many meals as I used to, and definitely I have not been indulging in big bowls of steaming pho with long slurp worthy rice noodles and more aromatics than my head knew what to do with.
Considering that pho is one of my ultimate comfort foods (helllllo one too many glasses of wine! How does pho always know how to fix that?!), I’ve been coping okay, but when it started snowing this week AGAIN in Seattle, I knew I had to do something about my life without pho.