If you missed my post yesterday about my adventure to Oil & Vinegar, you should check it out here. It's filled with an amazing opportunity for my Denver friends and is an amazing store you should check out!

One of the many many flavor combinations I tried was a roasted garlic oil mixed with a mango vinegar. I know what you are thinking. YUM! Great, I was thinking the same thing too. I knew I had to have these two flavors and that they would be perfect on shrimp.

I was right. Adam told me it was restaurant quality. Score one for me. These were so good and so easy to make. Perfect for a lazy Sunday like we had. My mouth is watering already. Let's get to it.


I think tacos are made better by a delicious slaw, so of course I had to share my go to slaw recipe with you. I could eat the slaw all by itself, it's that good!

Ingredients: 
Slaw

1 bag of cole slaw mix without the dressing 

handful of cilanto, chopped

juice of 2 limes

1 1/2 teaspoons apple cider vinegar

1/2 teaspoon chili powder

1/2 teaspoon salt (maybe a little more based on taste)

1/2 teaspoon pepper (guestimate because I just crack pepper in it until it looks like enough) 

1 teaspoon of honey

Shrimp: 

40 shrimp, I bought teeny ones for tacos

2 tablespoons mango vinegar (from Oil & Vinegar) 

2 teaspoons roasted garlic oil (from Oil & Vinegar) 

salt

pepper

Toppings: (optional) 

Happy Tuesday everyone! Is there anything better than Taco Tuesday? I mean, really, I could eat tacos every day and that would be just fine with me, but it's more fun to save them for Tuesday when you can call it taco Tuesday and drink margaritas.

I found this recipe in my new cookbook, Make it Paleo II. This book is a great mix of recipes, most of them are fairly easy, but all of them are delicious! The recipe says to marinate the flank steak for 2 hours, we forgot to get dinner started early, so we did it for about *40 minutes, but it was still great!

Ingredients: 
Marinade: 

• 2 cloves garlic, minced
• 1 jalapeno, minced (leave as many seeds as you want it spicy) 
• 1 teaspoon ground cumin
• 10 springs fresh cilantro
• 2 limes, juiced
• Juice of 1/2 orange
• 6 grinds of black pepper
• 2 pinches of sea salt

• 2 pounds flank steak

How to Make: 

1. In a large bowl, mix together all the ingredients for the marinade. Add the flank steak, coat evenly and let it marinate for 2 hours* in the fridge.
2. After 2 hours, remove the steak from the fridge and let it come to room temperature. 
3. Heat a large saucepan to medium/high heat with some coconut oil. "Grill" the steak for about 5 minutes each side. 
4. Thinly slice it again the grain. Enjoy! 

Every Tuesday in college my roommates and I would venture to Dukes in Malibu for Taco Tuesday. This amazing restaurant settled right on the side of the ocean. The beer was cheap and the tacos were incredible! I thought in honor of it being Tuesday, I'd share with you one of my favorite taco recipes! (Oh, and it's paleo, unlike those days in Malibu!) Enjoy everyone and Happy Tuesday! Ps. It's the secret that all tacos taste better with a cold beer, so mix your paleo tacos with some non-paleo beer!

Fish tacos are probably one of my favorite things to eat. Back in Omaha, I knew all the best places and have no fear, I'm figuring out where the best tacos are in Denver. They're just so good and fresh and even if they're not healthy, they taste it. Don't even get me started on the slaw that goes on tacos, oh my oh my, I could eat just the slaw! I hope you guys can share in my love for tacos, if not, you're just eating the wrong ones :) Here ya go, paleo tacos AND slaw, you're welcome.

Ingredients: 
Slaw: 

• 2 teaspoons red wine vinegar (I added more based on taste when it was done)
• 2 tablespoons olive oil
• juice of 2 limes
• 1/2 teaspoon garlic, minced
• 1/8 teaspoon black pepper
• 2 cups red cabbage, thinly sliced
• 2 cups romaine lettuce, chopped
• 1 cup cucumber, peeled, seeded and sliced

Tacos: 

• 1 teaspoon olive oil
• 1 teaspoon ancho chili powder
• juice of one lime
• 1 teaspoon cumin
• 1 jalapeño pepper, minced
• 1-2 pounds white fish, I used cod
• 1 avocado
• 1 head Bibb lettuce

How to make: 

1. For the slaw; mix it all together and taste it. Try not to eat it all right away. Add more vinegar/salt/pepper for your tasting. 
2. For the fish, combine the olive oil, ancho cili powder, lime juice, cumin and jalapeño in a large bowl. 
3. Toss the fish in the marinade and let it sit for 15 minutes. 
4. Preheat a large skillet over medium high heat, and add the fish, cooking about 5 minutes until the fish is done. 
5. Break the fish into small pieces and serve with the slaw on top of the bibb lettuce. 
6. Enjoy!! 

Adam's favorite food is mexican. Basically he loves anything with cheese on it, hence paleo makes him kind of sad. But have no fear, last night we made tacos! We made flank steak tacos with tomatoes and sliced red bell pepper. I forgot to buy avocado, weeps. Okay, so here's my thing with flank steak. It's really good, and cooks so easy and fast, but sometimes its a bit chewy. Does anyone else feel that way about flank steak? Okay, lets be real, its really chewy. But it's good, I promise, you should make them.

Ingredients:

• 1 pound flank steak
• salt and pepper
• 1 head lettuce
• 1 teaspoon garlic 
• 1 teaspoon cajan seasoning (you can use any seasoning, adam loves this stuff)
• 2 Tomatoes, diced
• 1 Avocado (I forgot one, but I would highly suggest it!) 
• 1 Red bell pepper, thinly sliced
• 1 tablespoon coconut oil