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
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Could be my favorite type of meal ever. I love Cafe Habana in New York for corn but will have to make it at home one day!
I enjoyed looking at the pages of the magazine.
You look fabulous and the food looks so good! Heading over to check out the article!
You looks fantastic for about to have a baby! I have to try out this recipe, it looks delicious. I can’t seem to open the recipe though, the link to the recipe on page 60 won’t work. Please share : )
Looks delicious (and LOVE your blue dress too!)
you look one week pregnant.
Haha! Thanks… ?
I had Mexican street corn for the first time at La Condesa and was blown away! I’m sure yours is just as mouth watering, Camille.
Theirs is AMAZING. So messy, and so worth it.
Camille – I may be crazy, but I think Rue forgot the recipes! There are some great pics and the background story, but no recipes included. Just wanted to give you the heads up…
Everything looks great though!! xx
Thanks doll, they are working on it! I’ll keep you posted!
Everything looks yummy! Love your dress!
Seriously drooling here at work! Everything looks delish! As ever you look wonderful.
Yummmm … The link to the recipe on page 60 won’t work. Please share.
Thanks Veronica – the Rue team is working on it! Stay tuned!
I can’t wait for the recipe link to work! Also, who made your dress? It’s gorgeous! Prettiest preggo ever!
Thanks James! I got it this season at Anthroplogie!
Camille, you have been very kind to share the progress on the nursery and now I would like to request a post on your pregnancy fitness/diet regime, if any. You have managed to get to this point of your pregnancy looking radiant, healthy, and (like in this post) almost non-preggers! I am flat out jealous and curious and want to know your secret. 🙂
I’m craving tacos so hardcore right now. And I just read another blog post about cookies. Looks like I know what’s for dinner tonight! 😉
Et tu, tutu?
Three reasons I love this post:
1) You have avocado up there. AKA – the way to my heart.
2) You are recreating Cafe Habana corn (in NYC, have you been there???) I die for that corn!!
3) You look gorgeous, woman. I hope I glow like that someday when I am pregnant!!
how can i get the recipe? the link on Rue is not working still~
i really love to try this! 🙂
BTW, love you blog so much! x
a reader from Taiwan!
I’m on the same boat… I NEED the Mexican corn recipe ;). The link is still not working. Also… Anyone know where in San Diego I can find Mexican street corn? I tried a yelp search and it didn’t show much…
Hi everyone!! We’ve updated the post to include the recipes for both the tacos and street corn. Enjoy, and let us know if you have any questions!