Shrimp Fajitas, Guacamole and Vegetable tostada's

Since I am not a fan of any Mexican restaurants in our area, I have decided to make our own Cinco De Mayo feast today.  Reid has been helping me prep, or as he likes to tell me, "we can be a team mom" so here goes our recipes.  One thing to keep in mind, when buying refried beans always get the vegetarian kind.  They are the only ones with NO LARD, which is a must in my book. You can also use some cumin, smoked paprika or chili powder for seasoning, really it's just about what flavors you like.
 Also, try and grow your own herbs/tomatoes.  I will tell you that I will never buy herbs in a grocery store again!  There is nothing like fresh cilantro out of the garden, the taste is so much earthier...I love it!  Our tomatoes are still green, so maybe in another month they will be ready for picking.  I grow all of our herbs and tomatoes/peppers in large pots, you really don't need to plant them in your yard if you can not find enough space ( as was my problem).

Guacamole
3 ripe Avocado's
1 ripe tomato
1/4 white onion
kosher salt
1/4 lime
fresh cilantro (torn in pieces)

All I do here is pit the avocado's, scoop out the flesh and mash with a fork until smooth.
Add diced tomatoes and white onion and season to taste with salt, cilantro and a a squeeze of lime.
It doesn't get any easier than this!

Vegetable Tostada's


1 can Vegetarian refried beans
1 pkg tostada shells
1 1/2 white onion sliced thin
1/2  green bell pepper sliced thin
1/2 pkg mushrooms sliced thin
1/2 cup shredded monterey jack cheese
fresh cilantro (torn in pieces)

1. Bake tostada shells according to pkg.
2. Saute onions, bell pepper and mushrooms until tender, 5-6 min. You can add some cumin, chili powder, or smoked paprika with some kosher salt to add some mexican flavors.
3. Layer the tostadas with beans, onions, peppers, mushrooms and cheese
4. Put back in oven until cheese melts
5. Top with pico de gallo and guacamole and cilantro.

Shrimp Fajitas  (makes 6 fajitas)

1 lb shrimp

1 tbsp olive oil

6 flour tortillas

1/2 white onion sliced thin

1/2  green bell pepper sliced thin

1/2 pkg mushrooms sliced thin

kosher salt

pepper

fresh cilantro (torn in pieces)

1. Peel shrimp and toss with olive oil, pepper and kosher salt. Or you can use some cumin and smoked paprika.
2. Roast shrimp in oven for 6 min. at 400 degrees
3. Let shrimp cool and saute all vegetables until tender, 5-6 min.
4. Heat up tortillas in a non stick skillet over low heat.
5. Assemble tortillas as you like them and top with pico de gallo, cilantro and guacamole.