Prep time: 15 minutes
Serves 4 (or 2 for dinner)
Serves 4 (or 2 for dinner)
Living in Fort Collins, Fuego and I LOVED going to the Caballero family's taqueria, Los Tarascos, and the restaurant their son, Hugo jr., opened himself, La Buena Vida. In particular, their Caballero margaritas and their Coctel de Camerones (shrimp cocktail) were our favorites! Leaving Fort Collins, we just haven't found another Coctel that measures up to the family recipe we enjoyed at our friend's restaurant!
I checked with a local friend who lived in Oaxaca with his family for many years, and pieced together what we now enjoy almost as much as the Caballero family's Coctel de Camerones here at home (thanks, Jaybe). As reported by Jaybe, the missing ingredient was Maggi, what he calls "secret Mexico sauce," which, of course, contains wheat gluten, wheat flour, and wheat bran... so I had to seek out an alternative. I was able to substitute Bragg's Liquid Aminos with excellent results (thanks, Google ;).
As usual, I don't measure, so what follows is approximate and should be adjusted to personal taste.
Ingredients:
1lb cooked large prawns (deveined and tails removed)
1-2 medium-large avocados, diced
1-2 large jalapeños, diced
4 limes, juiced (about 2-4 ounces)
1 tub Casa Sanchez, Medium Fresh Roasted Salsa (or pick your favorite)
Bragg's Liquid Aminos to taste (about 1-2T)
2-4 stiff dashes of Cholula hot sauce
1T onion powder (unless your salsa has onion in it :)
1-2 medium-large avocados, diced
1-2 large jalapeños, diced
4 limes, juiced (about 2-4 ounces)
1 tub Casa Sanchez, Medium Fresh Roasted Salsa (or pick your favorite)
Bragg's Liquid Aminos to taste (about 1-2T)
2-4 stiff dashes of Cholula hot sauce
1T onion powder (unless your salsa has onion in it :)
Prep:
Combine all ingredients in a large bowl and gently toss until combined. Spoon/ladle into sundae glasses and serve with tortilla chips (and a margarita!).
