 Hi everyone, welcome, today we're making a Mexican recipe, I know a lot of you like those, so I'm whipping them up today, we're making grilled shrimp and chicken tacos, and inside those we're going to have some of my Spanish rice, and then I'm going to make some guacamole, I have that already prepared, and I have a great recipe for you, and I'll leave links for those down below in the description of the video, that's for the Spanish rice and the guacamole, so you want to prepare that ahead of time, and we're going to finish it off with a special sauce, so I'm rocking Robin, and I'm going to show you how we do it right after this, so let's go over our ingredients, I've got a few for you, so first up is my Spanish rice that turned out beautiful, I cooked that just a few minutes ago, so it's sitting right here still, I'm keeping it nice and warm, we have our shrimp, now these are already had the shells removed, and the tails and deveined the whole bit, and these are like 25 to 35 something like that in the size, I've got some chicken breast here that I cut up, and I used chicken breast just because it was easy to cut up and very quick, and you know, you just, I put it into bite-sized pieces so it'll fit nicely in my taco, guacamole, I've got my guacamole here, it's already made, I have a great recipe for you to try, you got to try it, it's delicious, I made quite a bit today because my family just loves it, and it just goes just like that, alright, so next up we've got, I'm going to make a little bit of pico de gallo, just a basic recipe, I got some onions, tomatoes, limes, fresh limes, some jalapeno, cilantro, I've got some salt here, and then my spices, so for my spices I have some ground cumin, I've got chili powder, I like to use the ancho chili powder, it's smoky in its flavor and it's not too hot, and then here, let's see what I have, smoked paprika, and I might even toss in a little bit of my own blend of taco seasoning, sometimes I like to do that, we'll also need some mayonnaise, some sriracha sauce, and I have some corn tortillas, okay so we're going to start off by making our pico de gallo, just a little bit here so we can add that on to our dish, so I'm going to chop my tomatoes in, you know, kind of big chunks, not too small, I like it, you know, just depends on how chunky you like it, now I had some leftover tomatoes here from my guacamole, so I'm going to add that to it, it's a little finer than I would like, but that's okay, it's still going to work, I don't want to waste it, so pico de gallo is basically what I'm going to be using is just like four ingredients, I'm using tomatoes, onions that I've already chopped up here, I'm going to toss those in, I might add a little bit more depending on how, you know, I got to look at it when I start stirring it up, alright so here's my tomatoes, I think I might give this just a little bit of a chop, alright I'm going to toss that in my bowl, see that, now at the jalapeno you want to, you want to rinse them first and then cut them, I like to remove the seeds because I don't like the heat, but you can leave it in if you like the heat, so that's up to you, so I cut it up, don't touch your face when you're handling these peppers because you will burn your skin, your eyes, whatever you touch, alright once you remove what you want to remove, cut this into strips, that way you can get a nice fine dice out of it very easily, and you turn it the other way, and look at how nice and small that is, now I like to use the super fine dice with this because I don't like big chunks of jalapeno, I like it nice and small and we'll just add that to our tomato and onion, I like to give this a stir to see what it looks like, you know the ratio of the tomatoes to the rest of it, now we're going to need to add some cilantro to this, add as much as you like and if you don't want to add cilantro because you just can't stand it, some people don't like it, you can use parsley, alright then we'll sprinkle that cilantro in there, give it a stir see if you need more, alright so now we're ready for some lime juice, we got to have lime juice in this, so I'm going to squeeze a bunch in there, really brightens up the flavor guys, really does, stir trying to keep, stay in the bowl there, okay now we need some salt and that'll do it, alright so we're going to set this aside until we're ready to serve, okay so I've got my shrimp over here and my chicken over here, I'm keeping them separate, they're going to be cooked separately because the shrimp are going to cook up a lot faster than the chicken, so that's why I'm keeping them separate, I'm going to put just a little drizzle of olive oil in both of these, mix that up a little bit, two-pisted today, here we go, you got my ground cumin so we're going to sprinkle some of that in there, almost like I said doing them both the same, garlic powder, let's hit that up with that and chili powder, that smoky flavor we like and this is my smoked paprika, I don't have a little top on it so I'll just have to sprinkle it in on my own and my taco seasoning blend, which you can get in the description of this video and I just, I'm just tossing a little in there because it's got a lot of good stuff in it, so we'll toss each one of these and I might you know do it again depending on how they look and that way these can marinate a little bit, I'm going to squeeze a little bit of lime juice but not too much now with whenever you put any kind of citrus lemon lime even orange on fish it will cook it so you don't want to marinate it for more than say 15-20 minutes tops, let's see how our chicken looks here, now my taco seasoning has a little bit of salt in it so I'm probably not going to salt this, I might do it just a touch, so here's a little bit of lime juice into the shrimp, I don't want to too much to wash off the all the seasoning but just a little bit just a little hint of that in there it's going to be beautiful, I'm going to set these over at the stove and get ready to cook those, now for our little sauce that we're going to do I've got mayonnaise in the in the bowl here and I'm just going to squirt in some sriracha sauce and some lime juice and maybe a little salt we'll see I'm going to mix this up first take a little taste out of that I'm liking that a lot add a little more lime juice to it it's a nice simple sauce it just kind of spruces up your your dish so just play with this you know mix it up add a few things give it a little taste and adjust all right so to cook up our chicken and shrimp I've got two grill pans here this is the bigger one obviously this one's a non-stick pan this one is a cast iron pan and I've been preheating these you want to start out with a nice hot pan that's really important right now I got everything on low just because it's been heating up now for probably 15 minutes so I'm going to start with the chicken first because the chicken is going to take longer you could also grill this up outside on your barbecue if you want cutting your chicken up in a nice little pieces like this will also make it cook up quicker so when our chicken gets done and our shrimp I've got it a clean bowl right over here that I'm going to be placing everything into so make sure you don't put it back in the same dish all right so I'm gonna flip these over they're looking pretty good you want to test them you can test them for 165 degrees Fahrenheit with your instant read thermometer don't want to overcook this because then what happens guys it gets dry right and once I flip these over I'm going to start cooking the shrimp the shrimp should only take you know like a couple two three minutes per side time for our shrimp gotta hear the sizzle and notice I have tongs for the shrimp and I have tongs for the chicken right did you notice that it's important not to cross-contaminate my dish here I'll just set it right back there and place my chicken into it because it's done and I'm putting the chicken to one side of the dish that way when we make the tacos you know we can pick it out and make them all chicken and even if we want to quick we can start turning these guys over another minute it'll be time to eat so you want to heat up your tortillas so I have a cast iron pan here over medium heat and I'm just going to put some tortillas on there these are corn and then once they get hot I'm going to place them into my tortilla warmer I'll leave a link for you down in the description you can get one of those they're the best things ever they keep your tortillas hot for 35 45 minutes all right everybody it's time to eat and this is going to be so delicious all right nice hot tortilla put it in my little tortilla holder there we're going to put a little rice on the bottom first now for a little chicken I get some shrimp in there then I want to put the sauce on let's see now we'll go with pico a little bit of that and of course we end it with guacamole the best part it's going to be messy but it's going to be mighty fine let's see if I can take a bite I am starving they say hunger is the best cook do you agree all right here we go so good I want to keep eating I don't want to talk anymore I just want to eat that is so delicious man the spices that sauce I really like that sauce right over the chicken and the shrimp you guys have to make this please let me know if you do down in the comments and let me know how you love it because you are gonna love this flavors are everywhere oh my god nice spices going on we got the freshness from the pico we got the the creaminess from that sauce and the guacamole and the rice is fabulous I mean it's just wonderful guys I want to have this as a taco bar and just have a bunch of people over and they will just enjoy this so thank you so much for watching subscribe to my channel if you think you enjoy some of these recipes and share it if you you know think someone else might enjoy it as well I'd love to have all of you here joining us every week so thanks again we'll see you next time