Have y’all checked out the new Rue Magazine that went live this morning? It’s brimming with beauty and inspiration, and I’m particularly proud to see so many stylish southerners in this special “Texas” issue! Such a fun concept, and from the Austin shopping guide to the amazing tour of my Dallas friend Joslyn’s home, Rue did Texas right. I was thrilled to put together a summery dinner party concept for the mag, and I went total Austin-style by creating a taco night menu with a few gourmet twists. Follow the jump to get the recipes for my shrimp tacos with avocado-cucumber salsa, and always-crowd-pleasing Mexican street corn, plus my favorite outtakes shot by Brooke Schwab. (and for those of you wondering: yes, I was 9 months pregnant during this shoot. And no, I’m not sure why you can’t see my extremely big bump… angle of the photos? height of the table? totally weird.)
Shrimp Tacos with Avocado-Cucumber Salsa
*makes 8 tacos
For the salsa:
- 1/2 english cucumber, peeled, seeded and diced
- 1 avocado, peeled, pitted and diced
- 1/2 large red onion, diced
- 1 jalapeño, diced (seeds and ribs removed)
- 2 limes
- 1/2 teaspoon kosher salt
For the tacos:
- 16 medium shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- Garlic salt
- Freshly-ground black pepper
- Eight 6-inch corn tortillas
- Garnish: Cilantro leaves, thinly-sliced radishes and lime wedges
For the aioli:
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- Juice of 1 lime
- 1/2 tsp light agave syrup
- kosher salt
*special equipment: 8 bamboo skewers
- Soak bamboo skewers in cold water for 30 minutes. This will keep them from burning on the grill.
- In a medium bowl, combine the diced cucumber, avocado, red onion and jalapeño. Squeeze juice of both limes over top, sprinkle with salt and gently fold together being careful not to break up the avocado. Set aside to let the flavors marinate while you make the aioli and tacos.
- In a small bowl, combine mayonnaise, Sriracha, lime juice, agave syrup and kosher salt. Mix well, then set aside.
- Heat grill or grill pan to medium-high. Brush the shrimp with extra-virgin olive oil, then season generously with garlic salt and freshly-ground black pepper. Carefully thread onto bamboo skewers (3 or 4 shrimp per skewer.) Cook, turning once, until white throughout, about 4 minutes. Remove from grill, take shrimp off skewer and remove tails.
- Place corn tortillas on grill and cook for about 1 minute per side, until light grill marks appear.
- To assemble tacos: On each corn tortilla, place 2 shrimp, a couple tablespoons of salsa and a drizzle of aioli. Garnish with cilantro, thinly-sliced radishes and lime wedges, fold and serve!
Mexican Street Corn
*makes 8 halves of corn
- 4 ears fresh corn, husked and cut in half
- 2 tablespoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- Wedge of cotija cheese
- 2 limes, cut into wedges
- Heat a grill or grill pan to medium-high. Brush corn with olive oil, then grill, turning frequently, until charred all over (about 10 minutes.)
- Mix together mayonnaise, chili powder and garlic salt. Brush all over corn.
- Using a microplane or the smallest holes on a cheese grater, finely grate cotija cheese all over the corn until coated. Serve with lime wedges and lots of napkins!
images: Brooke Schwab