A few years ago I made a tequila lime chicken tacos based on a shrimp recipe, but I couldn’t find where I got the recipe. So this one is based on a chicken wing recipe I found. I marinaded the chicken in the sauce for half the day and then cooked it in a pan with the marinade. Shredded the chicken then threw it in a taco. Great flavor! We just did tomatoes and homemade guacamole, but last time I had lettuce and cheese and sour cream.
The pineapple gazpacho is from a vegan cookbook called Raw Food Real World. You have to like fruit to like it, but it is so good! Perfect accompaniment on a hot summer day. Very refreshing!
Pineapple Cucumber Gazpacho
4 cups chopped peeled cucumber
4 cups chopped pineapple
1 cup fresh pineapple juice
1 small jalapeno, seeded and diced
1 green onion, white and 1 inch of green, chopped
1 tbsp lime juice
2 tsp sea salt
1 handful cilantro leaves
3 tbsp avocado oil, or pressed extra virgin olive oil (I left this out)
1 handful finely chopped raw macadamia nuts (I left these out too)
In a blender, add 3 cups each of cucumber and pineapple, the pineapple juice, jalapeno, green onion, lime juice, and salt. Blend until smooth. Add the remaining 1 cup pineapple and 1 cup cucumber, the handful of cilantro, and 1.5 tbsp of oil. Pulse the blender quickly a few times – the gazpacho should remain chunky. Taste for seasoning. If you have time, place the soup in the refrigerator to chill, or serve immediately.