FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp

Comments

Add a comment

Ingredients

1/4 cup fresh lime juice

1/2 a medium red onion, fine chopped

1 large garlic clove, minced

1/2 a jalapeƱo, seeded and minced

1/2 teaspoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and fresh-ground black pepper

1 1/2 pounds ripe, delicious tomatoes, coarse chopped (do not peel); or one 28-ounce can whole peeled tomatoes

2 sprigs fresh coriander

1 small cucumber, peeled and diced

1 ripe avocado, diced

1 pound cooked, peeled shrimp, or firm tofu, or leftover poultry, diced

Handful tortilla chips, lightly crushed

2 limes, each cut into 8 wedges

1/4 cup ground cumin

1/2 cup ground coriander

1/8 cup (2 tablespoons) fresh-ground black pepper

You might also like

Santa Fe Quinoa Salad
Food & Wine
Santa Fe Style Rice And Beans
Cinnamon Girl Recipes
Beef With Red Beans And Rice
Beef Board Recipes
Grilled Peppers And Chiles
Martha Stewart
Fired Up Green Chile Corn And Black Bean Salsa
McCormick
Santa Fe Nectarine Salad
Betty Crocker
Overnight Asparagus & Mushroom Strata
The Naptime Chef
Asparagus + Spring Onion Risotto
The Year In Food
Salmon With Miso Butter, Snap Peas, & A Fried Egg
Tokyo Terrace
Light And Healthy Summer Pasta Salad
Bakers Royale