CINCO de MAYO: Tacos + Margs

A few weeks ago, I got a group text from Stacy asking Natalie and I if we wanted to shoot together. Obviously, my answer was YES! I love everything Stacy does and am so inspired by Natalie, so I was super excited about the idea, and we got to planning a little Cinco de Mayo shoot!

Photo by  Stacy Allen

Photo by Stacy Allen

Photo by Stacy Allen

Photo by Stacy Allen

As you can see, it did NOT disappoint. We had the best time hanging out and getting creative in the kitchen together. 

What I loved the most was how open these ladies were with sharing their knowledge of their own respective industries. Can we all agree that it's just better when we help each other out?

I've always loved eating with friends — some of my favorite moments have happened at the dinner table with a group of my closest friends, breaking bread and drinking with one another. There's just something about full bellies and the comfort of the table that fosters togetherness, good conversation, and growth.

When we as creatives bring everything we have to the table, there's a huge feast to be had, and we're all better at the end of it than we were at the beginning. There's passing of knowledge and ideas, and the potential for a small idea to grow into something beautiful and significant. And the best part is that when creatives share their creativity, it grows and brings more creativity and more ideas. These girls bring everything they have, and I'm so grateful for them! Hopefully, this is just the beginning of the things we'll get to do together.

Now, for the food:

Photo by  Stacy Allen

Photo by Stacy Allen

Barbacoa Tacos

Recipe by Guac My Life!

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Photos by  Stacy Allen

Photos by Stacy Allen

Mushroom Tacos (Paleo, Whole 30, Vegan/Vegetarian)

  • 1 poblano pepper, diced
  • 1/2 jalapeño pepper, diced
  • 2-3 cups sliced baby portobello mushrooms
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Sea salt to taste
  • 2 Tablespoons avocado oil
  • Siete tortillas 

Heat avocado oil on medium-high heat, then add the garlic. Let cook until fragrant, then add in the peppers and mushrooms. Add salt, cayenne pepper, smoked paprika and cumin. Cook until tender, about 7 minutes. Heat tortillas in pan. Serve!

Photos by  Stacy Allen

Photos by Stacy Allen

Spicy Margaritas 

Margarita recipe by Guac My Life // Makes 2

  • 3 oz Tequila
  • 8 oz Trader Joe's Jalapeno Lime juice
  • Seasoning salt 
  • Fresh limes + jalapeño slices
  • Ice

Mix together tequila and lime mix. Rub the rim of your glasses in lime juice and seasoning salt. Pour in the mixed margaritas, garnish and enjoy!

Photos by  Stacy Allen

Photos by Stacy Allen

Quick Pickled Onions (Paleo, AIP, Vegan)

  • 3 cups water
  • 1 red onion, thinly sliced
  • 3/4 cup Apple Cider Vinegar (I prefer Bragg's)
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon sea salt

While bringing the water to a boil on the stovetop, thinly slice a small-to-medium-size red onion. Place in a mesh strainer in the sink. In a jar or bowl (I used a Weck jar), combine the ACV, coconut sugar and sea salt, stirring until it dissolves. When the water comes to a boil, parblanch the onions by pouring the water slowly over the sliced onions in the sink. Then, transfer them to the jar and stir to mix them in with the vinegar mixture. Feel free to add peppercorns, herbs, garlic, lime, or any other flavorings you prefer.