Cooking with GOOP: Gwyneth's Taco NightKelsey Banfield
When I read in last month’s Vogue that Gwyneth Paltrow is coming out with her own cookbook I was intrigued. I’ve always been a fan of hers and loved Jeffrey Steingarten’s article about cooking in Gwyneth’s kitchen and admiring her simple, elegant family recipes. Of course, it’s easy to slam the idea of a celebrity cookbook. I mean, she has an Oscar and could easily afford a staff of several private chefs. Why dip her toe into the culinary arena? Is this just asking for trouble? Two years ago I watched Spain…On The Road Again which demonstrated that Gwyneth is a true food lover and dedicated home cook, so I am going to give her a vote of confidence. After watching her and Mario pack down churros and paella, I am convinced we have similar tastes in cuisine and am pretty sure she has some great stories, and recipes, to share. To get an idea of her family cooking style I scrolled through some back issues of GOOP and decided to treat my own family to Gwyneth’s version of taco night. She seems to make healthy choices for her family, as I do mine, and figured it to be a fun new recipe for one of our favorite meals.
Gwyneth’s Shrimp Tacos (which I made with chicken)
- 2 pounds medium shrimp, peeled and deveined OR 2 lbs. boneless, skinless chicken tenders
- 2 tablespoons olive oil
- the juice of one lime
- 1 teaspoon coarse salt
- 1 dozen corn tortillas
- pico de gallo or the freshest salsa you can find
- lime wedges for serving
- Cholula hot sauce (or your favorite hot sauce)
- crumbled cotija or feta cheese (optional)
Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.
To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
TIME: 10 minutes
- 2 ripe avocados
- 2 tablespoons minced white onion
- 3 tablespoons cilantro leaves, roughly chopped
- 1 lime
- coarse salt
Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).