This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.
Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.
Ingredients: (makes about 8 tacos)
6 tbsp lime juice
2 tbsp chipotle in adobo sauce
Salt & pepper
1/4 c olive oil
2 cloves garlic.
1/4 c honey
Zest of 1 lime
corn or wheat tortillas
Marinade shrimp for 2 hours or more.
Mix together, 1/2 cup fat free sour cream , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.
Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
Cook shrimp till pink and then put together as taco’s
I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.
To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.
3 tbsp paprika
1 tsp himalayan sea salt
1 tbsp onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
For the Fish:
4 tilapia fillets
3 tbsp coconut oil
Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
Heat oil on med-high heat, heat until hot.
Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
The days are getting longer giving us more of that lovely evening sunshine that we all love so much. Allowing us more play time in the evenings after a full day at work. Meals in minutes are ideal in order to fit in the things you love. For me that means S&D Jerky, running, yoga, blogging, reading and catching up with friendships.
As you all know I love meals that are quick, healthy and delicious. This meal took about 20 minutes to put together, was very satisfying and left us with a full evening ahead. A win win! Pair this one with a cold crisp Pinot Grigio and you have a delightful summer dish.
Tuna with Mango Salsa (yields two servings)
2 tuna steaks (or your choice of fish, this is really interchangeable)
1 diced mago
1/2 cup diced heirloom tomatoes
2 tbsp diced red onion
2 tbsp chopped basil
fresh lime juice from half of lime
salt and pepper
2 tbsp crumbled goat cheese
6 cups of spinach
Preheat oven to 325 degrees
Combine mango, tomatoes, red onion, basil and lime juice to make salsa
Season tuna steaks with salt, pepper, and olive oil
Bake tuna in oven for 5 minutes on each side or until tuna flakes
While tuna is baking, wilt spinach in frying pan. I like to add a touch of hot chili oil here
Plate spinach, tuna, topped with mango salsa and goat cheese
This recipe is a new household favourite and if looking to entertain, this one will be sure to impress your guests. I’m still impressed each time I whip it together, it is just so good! I have decided it will be my new go to dish for when friendships join for dinner- who’s coming over!? 🙂 It is simple in its preparation and explodes with flavour, the perfect dish to kick off the spring season.
I have only tried it with salmon, but this herb crust would be absolutely amazing on just about anything. I stumbled across this tasty dish on one of my favourite food blogs, Freshness GF, followed it to point (per filet) and it was perfect.
Now for the accompanying salad. This may look a bit familiar (see here) however I adapted it for a more spring-like pop of flavour. Omitting the salty variable and adding cucumber and pomegranates to freshen it up! Again this colourful, flavourful mix is a great addition to just about any protein and leftovers make a great salad topper.
Herb Crusted Salmon (yields 3 servings)
3 salmon filet
salt and pepper
3 tsp mustard
3 tsp honey
6 Tbsp fresh herbs (cilantro or parsley or both) – I use both!
3 Tbsp gluten free bread crumbs
3 clove garlic
3 tsp olive oil
3 Tbsp walnuts
Preheat oven to 400 degrees. Lay salmon in baking dish. Season with salt and pepper. Mix honey and mustard together, spoon over salmon, coating it evenly. Think of it as the glue.
In a food processor, combine herbs, bread crumbs, garlic, oil and walnuts. Chop until finely blended. Spoon over salmon evenly including the sides.
Bake for 12-15 minutes. When you start to see white oozy parts, it’s done.
Pomegranate, Corn, Pepper Salad
2 cups corn
seeds from 1 pomegranate
1/2 a cucumber, diced
1/2 a red pepper, diced
1/2 an orange pepper, diced
1/2 a red onion, diced
1/2 cup of heirloom tomatoes, diced
2 cups arugula
This recipe is a quick one to whip together, and you really can add as much or as little as you like of each ingredient. The flavours will still pop.
Soften onion and peppers in a frying pan for about 8-12 minutes.
Remove from skillet and cool.
Stir in tomatoes, cucumber, and pomegranate.
Serve on a bed of arugula with herb crusted salmon, and a squeeze of lime.
Now that we are just about settled in at CasaDelSal, I can’t wait to entertain in our new kitchen; it is absolutely beauteous. Seriously though, I am in love. 🙂
When having guests over, the one thing I try to plan for when prepping the party menu is to serve dishes that take little time to assemble (it’s all about the prep!). I want to be able to enjoy our company rather than be stuck slaving away in the kitchen.This dish for seared scallops is a dream. The prep can be done in advance, its ingredients are simple, it is not complicated, and yet it looks fancy and tastes delish!
The sweetness from the corn and the red pepper along with the saltiness of the prosciutto and sun-dried tomatoes is heavenly when paired with seared scallops. This dish makes for an excellent starter or great meal served with a simple salad.
Pan SearedScallops (yields 4 servings)
8 sea scallops
1 red pepper, diced
1 can of corn
6 slices of prosciutto, double smoked bacon or pancetta, diced
10 sun-dried tomatoes, diced
1/4 cup white wine
1 tsp olive oil
parsley to garnish
Pan fry choice of meat until crispy, remove and set aside on paper towel
Deglaze the pan with white wine
Add red pepper, corn, sun-dried tomatoes to pan and cook on low-medium heat, set aside
Thoroughly dry the scallops by laying and folding them within a double layer of paper towel
Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside. I always add a bit more wine!
Plate the red pepper, corn mixture on a plate with 2 scallops