Sweet Chili Aioli (for Shrimp Tacos)

 I went to visit my daughter who is lucky enough to live close to Zion's National Park for a few days. While there, we ate at a few of the local restaurants, and one had the most awesome, life changing, shrimp tacos!! it was the sauce!!! My son-in-law talked to the chef and asked what was in it, so when I got home I googled a recipe similar to what the chef said he put in it.. and did my own thing too... cuz recipes are more like guide lines to me, are they? I came up with this recipe and grilled up some shrimp and these were close!! I LOVE this aioli....would be good on fish tacos too!! I'll share how I did my shrimp and assembled the tacos after the Aioli recipe.

Enjoy!!

Sweet Chili Aioli

1/2 cup Avacado mayonnaise (you can use regular too)

1 Tablespoon Sweet Chili Sauce

1 teaspoon Sambal Olek (fresh Chili paste)or a garlic chili paste, (can add more if you want more spice)

1/2 teaspoon minced garlic

2 to 3 teaspoons rice vinegar

Salt and pepper to taste if desired

Combine ingredients in a bowl and use an immersion blender or whisk to mix. I added the 3 teaspoons of vinegar.... started with 2 then thought it could use a little more. You can use a garlic chili  paste too if that's what you have, then you can omit the minced garlic. 

For the Tacos

I used a large bag of the biggest shrimp I could find, 21-29 size I think? I thawed out and removed the tail and shell.

Blot dry on a paper towel. Then I drizzled a little olive oil and Kinders Seafood blend dry rub, and tossed them around. You can use any seafood seasoning you desire.

I preheated my grill then turned down to medium, then I put my shrimp on a grill tray and grilled for 2 minutes per side or until your shrimp are a nice opaque pink color. Remove from heat.

I fry my corn tortillas in avocado oil a minute or two, fry one side till they start to bubble then on the other until they lightly start to brown on the edge... remove and let drip on a paper towel lined plate.. I fold mine in half while they are cooking on that last side.

To assemble the tacos... I spread a good spoonful of the aioli on my taco shell, then lay 5 big shrimp, stacked slightly in a row... we topped ours with pre shredded cabbage, Cotija cheese, and homemade salsa or hot sauce. The picture above is what I took of my plate at the restaurant.... you could top with Pico d Gallo and chopped cilantro too.. top with your favorite taco toppings. Service with black beans and rice if desired.... bet ya can't eat just one.

Ranch Dressing

 It’s been a while since I have posted a recipe. We decided to try the Keto Diet this passed year which evolved into low carb eating. My hubby lost a lot of weight  and I seem to roller coaster up and down but still weigh less than I did a few years ago. Also working out helps....Love the way  I feel after I workout.

Anyway, our meals have been mostly clean eating,  meaning meat and steamed or roasted veggies and salads which don’t require a lot of recipes.... but, we have been watching our sugar intake and ingredients you can’t pronounce so I have started reading food labels. I can't believe how much sugar is in food these days and oils that aren’t that good for you. With that, I have started making my own ranch dressing. LOVE this recipe. I use an avocado mayonnaise and whole fat plain Greek yogurt. Sometimes I spice it up a bit by using a chipotle Avocado mayonnaise. I won’t buy Ranch dressing anymore.. I use this ranch for Salad dressing, and Coleslaw for sandwiches or tacos. You can always add more spice for a Southwest dressing or what ever you like. This recipe seems to thicken a bit in the refrigerator, you can leave it thick for a veggie dip or thin out a little by adding more half n half to your desired thickness. Enjoy!

Ranch Dressing

3/4 cup Avocado mayonnaise (I use Primal Kitchen)

3/4 cup plain Greek yogurt

1-2 teaspoons lemon juice

2 teaspoons dried parsley

1 teaspoon dried chives

1 teaspoon dried dill 

1/2 teaspoon garlic powder

1/2 teaspoon onion powdered

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup buttermilk (or 1/2 n 1/2 works too —just use 2 teaspoons lemon juice if using )

In a medium bowl, whisk all the ingredients together until smooth. You can thin out if you like by adding a little regular milk or 1/2 n 1/2 to your desired thickness.

Refrigerate for a least an hour to let the flavors develope. I like to store mine in a canning jar in the fridge... then if I need to thin out I just add a spoonful or two of milk or cream and shake...