This weekend Adam and I were walking the dogs and we took a new route. As we turned the corner to make our way up our street I turned to talk to him and rammed my sandal-clad foot into a cactus. To add insult to injury, I was turning to hear what he had said, which was… “Watch out for the catcus.” After pulling the spines out of my toes I limped up the street with a bloody foot and big question: We live is an urban area of a southern california beach town… why is there a cactus in the middle of the sidewalk?? Some things just don’t make sense.
For dinner, Adam requested a big fave, since we got back from our first trip to Cabo in March – Steak and Shrimp fajitas. Midway through the meal, I realized I had missed an incredible opportunity for revenge. Cactus Salsa. Next time… next time, Mr. Cactus. Payback is a bitch.
Check out tonight’s kitchen creation – you can keep this lower carb by eliminating the tortillas and tossing this over some chopped romaine.
Tomorrow I’ve got a great no excuses workout to share – no equipment needed, done in 30 minutes!
Shrimp and Carne Asada Fajitas:
- 1 package of Carne Asada (Trader Joe’s has great pre-marinated packages)
- 1/2 pound large shrimp, peeled with tails removed
- 1 organic red bell pepper, cut into thin strips
- 1/2 large onion, cut into thin strips
- 2 limes
- 1 tsp. cumin, divided
- 1 tsp. chili powder, divided
- 1 tsp. cayenne pepper, divided
- 1 tsp. garlic salt, divided
- 2 avocados, pitted, peeled and mashed
- medium fresh salsa
- small flour or corn fajita-sized tortillas
- salt and pepper
Prepare guacamole by combining the avocados, juice of one lime, salt, pepper, and 2-3 large spoonfuls of salsa. Adjust seasoning to taste. Set aside. Preheat the grill to high heat.
Combine shrimp, juice from one lime, spices (1/2 tsp. of each) in a bowl and set aside.
Toss onions and peppers in spices (1/2 tsp. of each). Saute onions and peppers in olive oil until almost tender, about five minutes. Reduce heat to low. Grill carne asada on hot grill 2 minutes per side. Remove from heat and tent with foil to keep warm.
Add shrimp to pan with saute veggies, increase heat to medium/ medium high and cook through, about three minutes. Be careful not to overcook.
Place on serving platter with steamed tortillas, light sour cream, guacamole, light cheese and salsa. Dig in!
One response to “Here’s the (Cactus) Kicker”
[…] to see… GET THIS… a cactus spike sticking out!! I KNEW I had a spike in my toe after kicking that stupid cactus a couple weeks ago. Well, all of the pressure and sweat must have throw that creep right out of […]