Friday night began with a lovely at home happy hour.
Pearl brought over her homemade Clementine Mojito for us to enjoy!
Well after a mojito or two, things got crazy in the LYK.
Real crazy.
I had no idea Chrissy was so talented!
Well that dough, the one up in the air, soon became Friday nights dinner.
Pesto pizza to be exact.
Pesto leftover from our Panzanella with fresh tomatoes, sundried tomatoes and artichoke all atop a homemade pizza crust!
Deeeelish.
Oh hey banana chocolate chip pancake. You were a fantastic breakfast.
Yes you were.
Thanks to this recipe and our own chocolatey addition we had quite the feast on Saturday morning.
These were so fluffy and full of cinnamon, nutmeg and vanilla flavor. Definitely my new favorite pancake.
Next up, linner. Lunch + Dinner = Linner. Duh.
Before we headed out to San Diego International Beer Festival on Saturday, we enjoyed Shrimp Tacos with Avocado Mango Salsa.
Mmm. Spiced up breaded shrimp with a sweet and fruity salsa topped off with cabbage and fresh cilantro.
You want this.
It’s an even better idea to make these when mangos and avocados are on sale and when your boyfriend brings you freshly harvested limes from his tree!
Shrimp Tacos with Avocado and Mango Salsa
Makes 6 tacos
Ingredients
For the tacos:
6 corn tortillas
18 shrimp, deveined and tail removed
1/3 cup flour
1 egg, lightly beaten
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 tablespoons vegetable oil
1/2 cup cilantro
1/2 cup cabbage
For the salsa:
1 mango, diced
1 avocado, diced
1/3 cup onion, chopped
1 clove garlic, minced
Juice of 1 lime
1/2 teaspoon salt
Directions
Mix together flour, cumin, chili powder and garlic powder. Heat oil in pan over medium heat.
Dip each shrimp in egg then flour mixture. Place in pan for 1-2 minutes on each side or until they no longer translucent.
Build each taco on the corn tortilla with three shrimp and the Avocado Mango Salsa. Garnish with cilantro and cabbage.
For the salsa: Combine mango, avocado, onion, garlic, lime juice and salt. It’s best to let this sit for at least 20 minutes for the flavors to build.
Next up to bat on Saturday was the San Diego International Beer Festival and San Diego County Fair!
More on this later 
Oh, then we may or may not have gotten one of these…
More specifically, some of these…
Kidding! Gross, right?
Like the fried butter option wasn’t bad enough. Ugh.
We opted for a fried Klondike Bar instead! Way…healthier? Eh hem.
What’s that you say? My stomach must have hated me?
Well yea, but I don’t regret it a bit!
And then just when you thought our weekend of food was finished, we had the privilege of attending the Taste of Adams Avenue on Sunday!
More on that later as well. I promise many pictures from this event that will most definitely tease your palette!
Did anything delicious from your weekend stand out in particular?? I know I thoroughly enjoyed the Shrimp Tacos with Avocado Mango Salsa, which is why I’ve so graciously shared the recipe with you!
I hope you had great weekend, full of fabulous foods.
From the Little Yellow Kitchen,
Lauren
