Steak and Shrimp Tacos

high end taco truck vibes

Fall is upon us. Here in Georgia school started early, and a month in, we are already all battling nasty coughs and stuffy noses, thank you schoolyard germs. This week, we caught glimpses of fall with cool breezes and a couple of 75 degree weather days. After being blanketed with heat and humidity, it was a gift from mother nature. To say I’m ready for fall is an understatement. Fall is my season…I love the weather, I love layering clothing and I especially love cooking more slow food. In fact, since the fam was already feeling under the weather this week, I broke out my Instant Pot and made a huge batch of chicken stock for some healing chicken soup, a family favorite.

I did a ton of grilling this summer but then it got pretty hot and there was no way I was battling a hot grill with temps in the 90’s. If you ask me, this transition from summer to fall is the sweet spot to get back on the grill and eat al fresco. Tonight at dinner, John asked me how I wanted to celebrate my birthday which is in 2 weeks and I told him all I want is some ribs, cornbread, maybe an herby punchy potato salad and my favorite mint chip ice cream cake from Baskin Robbins. I’ve been on the road working so much that staying home and eating ribs outside sounds like heaven. My best friend Chonique will be coming into town to celebrate with me and she is the funniest person I know… so laughing, friends, maybe a cocktail or two and ribs on the agenda is utter perfection if you ask me.

I’m turning the big 46 which has me feeling like damn, I’m getting closer to the big 5-0, which I’m not going to lie, is a tad confronting. Nevertheless, as I get older, the simple things are what make me happy. Good friends, less stuff, and deliciously fabulous food. If I have those things, my little family and my health, I’m good. I consciously take a pause every year for my birthday and try not to book too much work or fill my plate with to-do’s so I can relish in how far I’ve come in the past year of my life. I try to take a bit of inventory on my feelings, and where I want to direct my energy for the upcoming year. If you’ve read down this far, just know that this newsletter has been a piece of my heart that acts as a mini diary, a soon to be cookbook (hear me universe?) and a sharing of my love of food with some really cool people who speak my language. It makes my heart burst open when I hear that you make my recipes and that your family or loved ones enjoyed them. Creating is my passion and it’s such a gift to be able to share my creations with you.

Going back to this week, I thought it would be nice to share a crazy easy recipe that can either be done on a grill outside or inside on the stove. Choose your adventure based on your weather and your vibe. The recipe is all about the rub. This rub, lives in my cabinet and is known as the AP rub which stands for all-purpose rub. It’s a blend of spices that simply works on any protein but is especially delish on steak and shrimp. John would say that this recipe is all about the chipotle crema. Either way, we’re making a combo of steak and shrimp with the rub, and assembling tacos that include that crazy good chipotle crema (buy a can of chipotle peppers in adobo in your international aisle) and then we add texture with cabbage and charred corn, and go crazy with toppings. The result is some really good tacos. Make these in or outdoors, whichever you prefer, but know that they couldn’t be easier and are quite suitable for an upgraded Taco Tuesday at your house. Enjoy!

Grilled Steak and Shrimp Tacos

(indoor or outdoor, directions for both below)

serves 4

• 1 pound boneless sirloin or strip steak