This breakfast quesadilla reminds me of one of my favorite foodie cities, Austin, Texas. One of the main reasons why I’m obsessed with its food scene? The wealth of Mexican-style breakfast options. Many of the coffee shops sell delicious pocket-sized breakfast tacos side-by-side with equally delicious croissants. Corner diners have a brunch menu page dedicated to all sorts of Mexican-style dishes—breakfast burritos, burrito bowls, tacos, quesadillas, taquitos. NYC, you need to get with the program!
Remember my muse for the week, the mint I found at the farmer’s market which I mentioned in my previous post? Well, here is another dish it inspired. Was drawn to the idea of a very simple mint mango salsa, cool mixed with sweet with the savory avocado crema to balance it out. As for fried fish tacos, I have always wanted to create a healthier version to treat myself when I’m craving the fish tacos from Tacombi in NYC.
I am obsessed with tacos—hard shell, soft shell, chicken, veggie, whatever— but seafood, especially shrimp tacos , are my favorite. Still hankering for my all time favorite which I had in Austin two weeks ago—the Baja Shrimp at Torchy’s Tacos (hand-battered fried shrimp with slaw, jalapenos, queso fresco, and chipotle sauce—so darn good). Since there is not a Torchy’s in New York City (probably for the better…), I devised this super easy healthier spin on the Baja.