Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

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Ingredients
  • ~~ For the honey lime tequila shrimp tacos ~~
  • 2 pounds (454 g) raw shrimps, peeled and deveined
  • 1 teaspoon coarse sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes + 1 lime
  • ½ cup tequila
  • 1 medium onion, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chipotle (optional)
  • 2 avocados, diced
  • ½ head of red cabbage, thinly sliced
  • ~~ For the slaw dressing ~~
  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
  • 1 teaspoon of Dijon mustard
  • sea salt and pepper to taste
  • ½ cup light, neutral oil, such as grapeseed
  • ~~ For the chipotle crema ~~
  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
  • ~~ For assembly ~~
  • 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
  • a handful of cilantro, finely chopped
Instructions
  1. Wash, peel, devein, and dry raw shrimps. Season with salt.
  2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
  3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  5. Dice the avocados and squeeze juice from the remaining 1 lime.
  6. Thinly slice the red cabbage using a sharp knife or a mandolin.
  7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  8. Toss the red cabbage with the lime vinaigrette. Set aside.
  9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
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Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Salmon Burgers

This is a good recipe even if you aren’t crazy about Salmon. It makes 2 salmon burgers, but you can stretch it to 3 if you need to. I made a creamy cocktail sauce that tastes great on the burgers (2 parts catsup, a squirt or 2 of creamy horseradish and a spoonful of mayonnaise).

Ingredients:

1 can drained salmon

1 egg, beaten

1/2 cup fine, dry breadcrumbs

1 tsp Italian Seasoning

1/4 tsp salt

ground pepper to taste

2 Tablespoons vegetable oil

2 buns, split and toasted

tartar sauce

Directions:

Combine salmon, egg, 1/4 cup of the breadcrumbs, Italian seasoning, salt and pepper. Form patties about 1/2 inch thick.

Spread remaining bread crumbs on a plate and dredge the patties in the crumbs until coated.

Heat oil over medium heat and cook patties 3 minutes on each side

Salmon Burgers

Chicken Caprese

chicken caprese

  • 2 Tbsp. olive oil
  • 2 boneless, skinless chicken breasts, pounded to uniform thickness
  • 1/2 cup good-quality balsamic vinegar
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup fresh mozzarella, torn into small pieces
  • 1 cup lightly-packed fresh basil, torn

Directions:

To Make The Chicken:

Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside.

To Make The Balsamic Reduction:

Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Remove and set aside.

To Assemble The Dish:

Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic reduction. Serve warm.

Chicken Caprese

Chop Suey

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TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 2 chicken breasts (fat removed)
  • 12 oz. fresh bean sprouts
  • 1 12 oz. can water chestnuts (drained)
  • 1/2 cabbage, sliced
  • 3 stalks celery (chopped)
  • 1 medium onion (chopped)
  • 2 T. low salt soy sauce
  • Pepper to taste
  • 1 t. garlic powder
  • 2 T. chicken bullion
  • 1 c. water
  • Mushrooms (optional)
  • Brown rice

Directions

  1. Remove fat from chicken and cut into cubes. Spray cook spray in wok or large fry pan. Stir fry chicken on medium high heat until no longer pink. Sprinkle with pepper (pork likes pepper!). Sprinkle with garlic powder. Add bean sprouts, water chestnuts, celery and onion. Add mushrooms if desired. Spray with cook spray. Continue to stir fry until desired tenderness. Add chicken boullion and water (chicken stock works well, too). Add soy sauce. Simmer for two minutes. Yield: serves 6
Chop Suey

Shrimp Fajitas

Ingredients

1 cup plain greek yogurt

½ cup chopped cilantro

8 flour tortillas

¼ cup olive oil

1 onion, sliced

Salt and Pepper

1 can diced tomatoes

2 cloves garlic, chopped

½ tsp crushed red pepper

1 lb large shrimp, peeled, deveined and tails removed

1. In a small bowl, stir together yogurt and 2 Tablespoons chopped cilantro. Set aside.

2. Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Add onions, salt and pepper and cook until browned, about 12 minutes. Increase the heat and add tomatoes. Cook until reduced, about 3 minutes. Transfer to a bowl.

3. Add the remaining olive oil, garlic and red pepper to skillet and cook 1 minute over medium high heat. Add shrimp and cook until pink and opaque, 3-5 minutes. Stir in remaining cilantro. Serve with warm tortillas, onion mixture and yogurt sauce.

Shrimp Fajitas

Beef and Cheese Pasta

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Ingredients
  • 1 lb. lean ground beef
  • 15 oz. stewed tomatoes, onion, garlic and bell pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 beef bouillon cube
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 4 oz. frozen spinach, thawed and cooked
  • 1/2 lb. penne/rigatoni/bow tie pasta, cooked al dente
  • 3/4 cups Mozzarella cheese, shredded
Instructions
  1. Over medium high heat, brown the beef until cooked. Drain any fat.
  2. Cook penne to package directions. Drain.
  3. Add tomatoes, spinach, herbs and spices. Stir and cook until heated through.
  4. Add pasta and Mozzarella and stir to combine.
  5. Dish and serve hot
Beef and Cheese Pasta

Chicken Tetrazinni

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Ingredients:

  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese

Directions:

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13×9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!
Chicken Tetrazinni