Now that it’s warm out, there’s nothing I like more than grilling. Luckily, I’m allowed to eat hot dogs. But who wants to host a boring BBQ? Spices, tomatoes, and lime juice usually mean that Mexican food is out of bounds, but I can still eat other Mexican ingredients like cilantro, avocado, roasted garlic, and tortillas. So, this past weekend I hosted a GERD-friendly Mexican theme night. I grilled shrimp and vegetables, made a GERD-friendly guac, and let my guests assemble their own tacos with extras they can eat.
For guacamole:
• Two Haas avocados
• Four cloves roasted garlic (recipe below)
• Two tablespoons finely chopped cilantro
• Table salt (too taste, about ½ teaspoon)
Remove avocado from skin with a spoon, smash all ingredients together with a potato masher.
For tacos:
• 12 large shrimp, deveined with tails off
• Two sliced bell peppers – whichever colors you like
• Two sliced zucchini (green and yellow)
• Two cloves chopped garlic (optional)
• Two tablespoons finely chopped cilantro
• Two tablespoons olive oil
• Kosher salt
• Nine corn tortillas
Put shrimp and vegetables into a mixing bowl
Pour olive oil over shrimp and vegetables
Add two tablespoons cilantro
Add one teaspoon kosher salt
Mix with hands, coating shrimp and veggies
Skewer shrimp for easy grilling
Vegetables will take about 12 minutes to grill in a grill basket, shrimp will take about 3 minutes on each side
To serve:
Warm tortillas by heating them on the top rack of the grill
Spread one tablespoon guacamole on each tortilla
Fill tacos with veggies and shrimp
Add extra loose cilantro and extra guac if you like
Let your guests add whatever they like, such as salsa, jalapeno peppers, or cheese
To make roasted garlic:
Place full head of garlic on heavy duty aluminum foil
Cover with olive oil, sprinkle with kosher salt
Tightly wrap garlic with foil
Cook in oven at 350° for one hour
Once garlic cools a bit, the cloves will pop right out
Roasted garlic is very easy to make and it can be used in lots of recipes!
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