hello friday, it’s good to see you again. as a matter of fact, it’s the last friday in january. another month has come and gone. next on our radar screen is february, the month of love with Valentine’s Day wedged squarely in the middle on the 14th. there are so many cute Valentine’s sweaters to choose from this year it’s hard to narrow it down to one. but i digress. today, it’s all about tacos and margaritas, two of my favorites that are simply delicious on their own but pack a punch when served together.
oscar is here for his weekly gig, although in the past two weeks, his enthusiasm for the camera has waned. his attitude of late is “really?” “another photoshoot?” but then he gets a treat afterward, so he’s bound to think, “not a bad life, after all!” right?! kids and pets. what are you going to do with them?
i don’t know about you, but i am a sucker when it comes to tacos and margaritas. the taco recipe is a fairly healthy take on tacos that’s easily customizable to your taste. it’s so simple and really takes no time at all. make the yogurt sauce a day ahead if you like. i used the full can of chickpeas instead of the half cup the recipe calls for.
as it was cooking, i added a drizzle of olive oil to help crisp up the chickpeas. after making the yogurt sauce for this recipe, i will never throw away the cilantro stems again—they really do add a nice flavor and crunch to the sauce.
In a large saucepan over high heat, combine the sugar and water. Bring to a full, rolling boil, stirring to dissolve the sugar. When the sugar is completely dissolved, remove from the heat.
Stir in the jalapeno slices, lime zest, and orange zest. Cover and allow to steep for at least 1 hour The longer the mixture sits, the stronger the flavor and heat.
Using a fine mesh strainer, strain the syrup into an airtight container. like a Mason jar, and refrigerate until ready to use.
In a shallow dish, combine the margarita salt, sugar, and chili powder. Mix till well combined. Set aside.
Rim the margarita glasses with a slice of lime and turn upside down into the salt, sugar, and chili powder mixture. Set aside.
In a cocktail shaker, combine all the ingredients. Fill the shaker with ice and shake until the outside of the cocktail shaker is icy cold.
Strain into glasses.
Garnish with a lime slice and a slice of jalapeno, if desired.
today’s ootd is easy peasy as a friday outfit should be. but i will mention that so many women write and ask for recommendations for a pair of comfortable shoes. look no further than the mighty sneaker that’s comfortable, on-trend, and goes with so many outfits. this pair is from Madewell with a gorgeous neutral color scheme. i pulled on my embroidered chinos (limited sizes similar here and here) from Talbots last seen here for a little whimsey but toned it down with a cream sweater from Everlane. polka dots are peeking out from the neckline of a shirt from Banana Republic. add a brown belt and this outfit is ready for the weekend.
Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
Finely grate zest of 1 lime with a microplane or grater into a small bowl.
Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
Spread reserved crema over 4 taco shells.
Top crema with chorizo mixture.
Top with reserved cilantro leaves and serve with reserved lime wedges alongside.
oscar and i wish you a lovely weekend!