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!
And I am so excited about this soup recipe! Thai carrot and sweet pepper coconut soup with cilantro pesto that’s paleo, and can easily be made dairy free + vegan.
The flavors sing like a ray of sunshine in the cold days of February and really are kind of life-changing. As I write this we’re getting our first REAL snow of the winter here in Seattle, and I couldn’t think of something would rather cozy up to more than this vibrant bowl of soup!
I would actually, (probably) eat some type of soup for every meal if I could get away with it. I’ve definitely been known to have soup for breakfast when I wasn’t cooking for anyone else!
Unfortunately, Patrick isn’t always up for soup for breakfast // lunch // dinner, so I can’t exactly live out my dream soup for every meal, but I’ll just go ahead and sneak it in as much as I can!
And with recipes like this, I don’t get too many complaints.