mediterranean tacos + blood orange margaritas

last night my good friend, and co-creative food maker, poor girl, rich food, came over to make a concoction with ingredients we had in our fridges and pantries.

we kinda of walked around the kitchen in circles, in our aprons, not knowing where to start, but after hearing the growling in our bellies, we finally kicked it into gear.

first, we laid out our sweet potato hash brown ingredients.

bittina graded the potatoes then mixed in a little salt, some diced onion, and an egg.

then she cooked them with a little olive oil in a frying pan. they turned out amazing and were the just the right amount of sweet to all the spicy we had to our meal.

while bittina worked on the hash browns, i started the guacamole. we wanted a little for our dinner, but i also wanted some for the bunco party we are attending tonight. i thought it would be the perfect picky snack for the night. bittina is going to make home made tortilla chips too! i’ve never played bunco before though, so wish me luck. πŸ™‚

all you need for the guacamole is 3/4 package of fat free cream cheese, 4 avocados, 2 tomatoes, some jalapenos, and about 1/4 of an onion. the cream cheese is what makes this guacamole amazing people. it’s the perfect pear that makes the dip creamy and a little savory. i usually add cilantro too, but bittina and i failed at remembering it. 😦

i diced the all veggies, pitted the avocado and mixed everything together.

simple and delicious. even without the cilantro. πŸ™‚

then we started getting the tostado ingredients ready. we were going for a mediterranean-themed taco to begin with, then decided to bake the corn tortillas into tostadas instead. we used feta cheese, olive oil and lemon juice to add the mediterranean kick to the meal.

we mixed the cumin and black beans together and mash. in a separate bowl, we mixed 2 diced green onions and lemon juice together. in another bowl, we mixed olive oil, salt and pepper and cabbage together. we had the feta on the side to add last, along with a few tomatoes and jalapenos i chopped up. πŸ™‚ i heart spice.

while the tostadas baked in the oven, we went about making some drinks. remember the blood orange margaritas i mentioned about a week ago. helloooo tequila.

aren’t these blood oranges beautiful!? i want more!

bittina forgot her juicer, so i went about cutting and juicing the oranges. quite the workout let me tell you. my dad has the most amazing green thumb and we used to have 2 orange trees in our backyard. i used to help make fresh orange juice all the time, but we even had a juicer then too. it took awhile to finish, but the result was amazing.

the aftermath was a bit much though.

i also squeezed in some lemon juice, strawberries (yes, you can squeeze strawberries bittina!), the tequila and we added a little Shasta diet grapefruit soda. we also added sugar on the rims and a strawberry/orange garnish to keep things classy.

i love pulpy drinks and this had just the right amount. i highly recommend this drink.

back to the tostadas, after they were toasted, we added the bean/cumin mix on top and put it back in the oven for about 3 more minutes.

then we added our toppings. πŸ™‚

we promptly began to devour everything in sight while we squealed and laughed at greys anatomy. we always miss the show so we have catch up dinner dates.

i’m excited to post about the girls bunco party tonight and all of our yummy treats. and, im leaving to portland tomorrow morning for the weekend. it’s my birthday sunday and i thought it would be amazing to celebrate it with snowboarding at mount hood, amazing food, coffee, breweries and a cute guy. can’t wait to share my adventures with you.

happy wednesday!

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