Nachos. Chimichangas. Margaritas. Whatever those fried-dough-cinammon-sugar-stick things are.
When you think of Mexican food, you don’t exactly think of health food. But it doesn’t have to be this way!
Madness, I know. Sheer madness. I’m going to satisfy your Cancun cravings and keep you super clean and super satisfied while doing it.
You’re gonna need:
For the Guacamole:
2-3 avacados, quite ripe
1 big spoonful medium-hot salsa
Big squeeze of lemon juice
Dash of Wing sauce (if you don’t have this, cayenne pepper or chilli flakes will do, as will Sriracha hot sauce)
For the Main Dish:
20-30 White shrimp, peeled (omit for a veggie/vegan option)
1 can of black beans, drained (I buy the low sodium kind)
2 cloves of garlic
Dash of olive oil
½ white onion (more if you’re really keen on it)
1 red pepper
1 green pepper
Squirt of lime juice
For the Guacamole:
Guacamole gets a bad rap—and the jarred, processed, full-of-preservative stuff in a jar deserves it. But it is SO easy to make at home, and not only tastes far better than the pre-made goo, but is surprisingly full of goodness. Avocados are standard on the so-called ‘superfoods’ lists, and they’re full of healthy fats and phytonutrients. Just be careful not to have too much of a good thing, as avocados aren’t exactly calorie-free—try to keep it to a couple spoonfuls.
First, you’re going to want to chop up your avocados. Save your firm ones for your salads—the mushier the better in this case!
Now, grab a fork and really mash ‘em up.
Give it a generous squirt of lemon juice—tastes great, and also helps to keep the avocado from turning brown as it oxidizes. Toss in your scoop o’ salsa, your spices, and your salt. Last but not least, throw in your wing sauce—my signature guac ingredient.
Mix it all up, and be sure to taste test it. And just try to tell me that isn’t heaps better than the stuff they sell at the grocery store.
For the Main Dish
This recipe starts like so many of my others—heat up olive oil in a saucepan on medium heat. Quarter your onion and dice your garlic, and toss it in the pan.
When it starts to get really aromatic, throw in your shrimp. It shouldn’t take terribly long for them to start turning pink.
Now, throw in your black beans, and about half a cup of water…
And your salsa…
And don’t forget all of your spices!
Finally, throw in your peppers. Cook for about 15-20 minutes—the sauce should be the perfect consistency.
Now, here’s the topper. I love to take a big dinner plate, throw on a pile of spinach, and put the shrimp and black bean mixture on top. Give it a good scoop of guacamole and salsa, and you don’t need salad dressing. If you aren’t up for that, you can always put it in a good old fashioned tortilla and eat it like a fajita.