I honestly had no idea that Cinco de Mayo existed until approximately 2 years ago. After reading the executive summary of the holiday on Wikipedia I have determined that it is in fact an American holiday. Well technically it’s a Mexican holiday but Mexicans in the US started celebrating and not surprisingly everyone else jumped on board a holiday that involves Mexican food and plenty of drinking. Please don’t quote me on this…
Despite having American citizenship (my Mom is a Jersey girllll) I seemingly know very little about the good ole’ US of A. Don’t ever ask me a question about US geography, the electoral system or the lyrics to the Star Spangled Banner. Having spent almost 25 (minus a few) years living in Canada, I very much consider myself Canadian…with American citizenship.
Fun fact! C also is a dual citizen. His Mom is Canadian, which means both of us carry passports for both countries. He on the other hand grew up in the nicest state in the union, Minnesota. He is American through and through, but if you were to ask him his nationality he would say that he is both American and Canadian.
He knows this irks me immensely. I feel quite strongly that he is an American, who just so happens to enjoy the sport of hockey. He doesn’t say “eh”, he couldn’t tell you the name of the only female Prime Minister of Canada or the capital of Saskatchewan. But the boy does love his maple.
Needless to say, my life has been a bit of an identity crisis. I voted for Obama (democrats abroad yoooo), I pay American taxes but I couldn’t sing the National Anthem for the life of me. Cinco de Mayo will always feel like a foreign holiday, but that’s not stopping me from face-planting into this Shrimp and Mango Guacamole.
God. Bless. Ammmmurica!
Serving size: 8
- 2 large ripe avocados
- 1/2 medium sized red onion, finely minced
- 1 tsp minced garlic
- 1 jalapeño, seeded and deveined, finely minced
- 1 cup cooked shrimp, chopped (thawed if using frozen)
- 1 cup mango, chopped
- Juice of 1 lime
- 1/2 tsp sea salt
- 1/2 tsp cumin
- papper to taste
- In a large bowl mash up avocados with the back of a fork or a potato masher. Leave chunks if preferred.
- Add in onion and garlic and stir to combine.
- Add in jalapeño, shrimp and mango. Stir.
- Squeeze in lime.
- Add salt, cumin and pepper, to taste.
- Let sit for at least 10 mins to allow flavours to meld.
- Serve at room temperature with tortilla chips.
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