If you know Kristin at all, you know she is a planner. She booked us for her wedding two years in advance, and she is one hard working wedding planning super star. When you are looking forward to photographing a wedding two years in the making, as this weekend approaches, it makes things even more exciting. Kristin and Keegan are actually getting married at the church my parents attend. The very same church I had attended growing up in Iowa. So to say going back is going to feel like going home could not be more true.
Kristin and Keegan spoke of their love for Mexican food. I can’t argue this because who doesn’t love a good margarita? Since Kristin incorporates healthy and clean eating into her diet, we decided to take the healthiest approach to Mexican food and create our own Carne Asada Taco Salad. Enjoy!
Carne Asada Marinade
1 lb skirt steak
3/4 cup lime juice
1 garlic clove
1/2 tsp cumin
Create marinade for skirt steak by combining fresh lime juice, lime zest, jalapeno, garlic, cilantro, cumin, kosher salt, pepper. Mix well. Place skirt steak in a Ziploc bag and pour in the marinade. Refrigerate for at least 40 minutes.
To create tortilla taco shell bowls, heat oil in pot or deep fryer. Use metal tongs, or potato masher to keep sides of a large flour tortilla open while frying. Cook until golden brown then allow to cool on paper towels.
For crunchy topping slice 1 large four tortilla into strips and fry until golden brown. Season with kosher salt after removed from oil and set aside for topping.
On a hot grill cook skirt steak (and shrimp if desired) until cooked to your desired wellness.
Cilantro Lime Balsamic Vinaigrette
1/3 cup fresh lime juice
1 tbs sugar
1 tbs sugar
1 tbs balsamic vinegar
While meat is cooking create the cilantro lime balsamic vinaigrette by combining fresh lime juice, cilantro, sugar, balsamic vinegar, kosher salt. Slowly blend in 1/2 cup olive oil.
Construct your salad with your favorite ingredients. Our favorite ingredients include; corn, home gown tomatoes, black olives, green onion, avocado, three blend Mexican cheese. Top with your grilled meat and the vinaigrette.
2 oz tequila
1 oz blue curacao
1/4 c fresh lime juice
1/4 c fresh orange juice
Use a lime to salt your margarita glass. In shaker combine tequila, blue curacao, lime and orange juice. Shake until mixed. Garnish glass with fresh orange slice and cherry.