Shrimp Avocado Salad

Shrimp Avocado Salad with Quinoa and Grapefruit Dressing is a bright, flavorful and healthy recipe! A simple salad made with boiled shrimp, avocados, tomatoes, quinoa, micro greens and homemade grapefruit vinaigrette.

Ingredients
Grapefruit Vinaigrette

• 1/2 Cup Fresh Grapefruit Juice
• 1/2 Cup Olive Oil
• 2 teaspoons Stone Ground Dijon Mustard
• 1 Tablespoon Honey
• Pinch Salt/Pepper

Salad

• 3 Cups Cooked Tri Color Quinoa, prepare according to package instructions
• 1 Cup Micro Greens
• 10-15 Sugar Plum Tomatoes - halved
• 1 Avocado - peeled, pitted and sliced
• 1 Lb Boiled Shrimp - warm or cold
• Flaked Sea Salt
• Cilantro, optional

Instructions

1. Grapefruit Vinaigrette
2. Combine all dressing ingredients in a glass jar. Secure jar lid and shake vigorously. Drizzle over salad.
3. Salad
4. Arrange all salad ingredients then top with salt and cilantro. Dress with Grapefruit Vinaigrette.

Oven Roasted Shrimp

Oven Roasted Shrimp is quick, simple and delicious! This dinner or appetizer is swimming in butter, lemon and spices. Ready in 10 minutes!


So I have a love affair with seafood, shrimp in particular. I have always loved shrimp, scallops, oysters, fish and crawdads. Pretty much anything that comes out of the sea is welcome on my plate. My mom and I used to go on yearly trips to New Orleans mostly because of all the fantastic food. This is where I also found Pickapeppa Sauce. It is practically on every table in New Orleans and goes with just about any meal.




I’ve always been a fan of the original but after tasting the Pickapeppa Spicy Mango Sauce I am obsessed! It is sweet and spicy and perfect for dipping these Oven Roasted Shrimp.

My all-time favorite recipe is New Orleans Style Barbecue Shrimp. It is to die for! These Buttery Oven Roasted Shrimp are sort of a lazy version of my favorite. Or if you are craving pasta, try my Creamy Cajun Shrimp Pasta.

This recipe is about as easy as it gets. Just plop everything on a baking sheet and you have deliciously smothered shrimp in 10 minutes or less! I kept the flavors fairly simple with butter, lemon, Worcestershire sauce and cajun seasoning. Feel free to add your own flair. Garlic, peppers or seafood seasoning would be fantastic too.

Ingredients

• 2 Pounds Wild Caught Deveined Shrimp - thawed, 21/25
• Olive Oil
• Salt/Pepper
• 1/2 Cup Butter - melted
• Juice of 1 Large Lemon
• 2 teaspoons Worcestershire Sauce
• Salt-Free Cajun Seasoning, optional

Instructions

1. Preheat oven to 400°F
2. Rinse thawed shrimp in cold water and drain completely. In large bowl, toss shrimp with a generous drizzle of olive oil until evenly coated. Transfer shrimp to large rimmed baking sheet. Sprinkle with salt and pepper.
3. Mix melted butter, lemon juice and Worcestershire sauce. Pour mixture over shrimp. Sprinkle with cajun seasoning.
4. Bake for 6-8 minutes or until shrimp are pink and slightly curled.
5. Top with fresh parsley and serve.

ALOHA TERIYAKI SHRIMP BURGERS

If I can't be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!

INGREDIENTS
For the pineapple teriyaki sauce:

• 1/2 tbsp cornstarch
• 1/4 cup cold water
• 1/4 cup low sodium soy sauce
• 1/2 cup pineapple juice
• 3 tbsp brown sugar
• 1/2 teaspoon fresh grated ginger, very fine
• 1 small garlic clove, minced

For the shrimp burgers:

• 2 lbs shrimp, peeled and deveined (weight after peeled)
• 2 garlic cloves, minced
• 1/2 cup chopped scallions
• 1 tsp fresh grated ginger
• 1 tbsp reduced sodium soy sauce
• 1/4 cup panko
• 1 tsp sriracha sauce, or more if you like it spicy

For topping:

• 8 slices fresh pineapple, cored
• 8 whole wheat 100 calorie buns, I used Martin's
• 8 lettuce leaves

INSTRUCTIONS
For the teriyaki sauce:

1. Combine the cornstarch in cold water and dissolve. Set aside.
2. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
3. Add cornstarch water mixture and simmer until thick, about 2 minutes.
4. Remove from heat and set aside to cool.

For the shrimp:

1. Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty.
2. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
3. Using rubber gloves (easier with gloves), form shrimp into 8 patties.
4. Refrigerate at least 1 hour or as long as overnight.
5. Heat the grill over medium-high heat and brush the grates with oil.
6. Add the shrimp burgers to the heated grill and cook 6 minutes on each side.
7. While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
8. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.

BLACKENED FISH TACOS WITH CABBAGE MANGO SLAW

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.

INGREDIENTS
For the cabbage slaw:

• 3 1/2 cups 1/2 small red cabbage, shredded fine
• 1 mango, julienned
• 2 tsp olive oil
• 1/4 cup cilantro
• 1/2 tsp kosher salt
• 1 lime, juiced

For the tacos:

• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp dry mustard
• 1/4 tsp 1/2 tsp for spicier ground cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground oregano
• 1/8 tsp black pepper
• 1 lb skinless cod or halibut filet
• 1/2 lime, juiced
• cooking spray
• 8 corn tortillas
• lime wedges for serving
• 1/2 lime, cut into wedges

INSTRUCTIONS

1. Combine all the slaw ingredients and refrigerate.
2.  Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
3. Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
4. Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
5.  Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
6. Cut the fish into 8 pieces (or you can flake it if it's easier).
7. Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.

ZESTY LIME SHRIMP AND AVOCADO SALAD

Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long.

A FEW NOTES

• Serve this as an appetizer or light meal. You can put this over a tostada to make it more substantial.
• If I’m making this for a party, I usually double or triple the recipe.
• To make ahead, combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving.
• If using raw shrimp, you can roast them in the oven. To roast preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray and add the shrimp, tossed with a little olive oil. Roast in a single layer 6 to 8 minutes or until the shrimp turns opaque. Let it cool then continue.

INGREDIENTS

• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1/4 tsp kosher salt, black pepper to taste
• 1 lb jumbo cooked, peeled shrimp, chopped*
• 1 medium tomato, diced
• 1 medium hass avocado, diced (about 5 oz)
• 1 jalapeno, seeds removed, diced fine
• 1 tbsp chopped cilantro

INSTRUCTIONS

1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

SMOKY SPICE RUBBED GRILLED SALMON WITH BLACK BEANS AND CORN

Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.

INGREDIENTS
For the salmon:

• 1 tsp smoked paprika
• 1 1/2 tsp brown sugar
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp unsweetened cocoa powder
• 1 lime, juice of
• 4 6 oz Alaskan wild pink or chum salmon fillets
• olive oil spray
• lime wedges for serving

For the black beans and corn:

• 15.5 oz can black beans, drained and rinsed
• 2 cups frozen corn kernels, fresh is fine
• 1/4 cup red onion, minced
• 3 tbsp finely minced cilantro
• 1 tsp olive oil
• 2 tbsp fresh squeezed lime juice
• kosher salt to taste

INSTRUCTIONS

1. Combine all the spices in a small bowl.
2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
3. Meanwhile, in a large saute pan, heat oil over medium heat.
4. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.
5. Remove from heat and toss in cilantro and lime juice.
6. Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
7. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
8. Serve with black beans, corn and lime wedges.

GRILLED CILANTRO LIME SHRIMP KEBABS

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.

INGREDIENTS

• 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
• 3 cloves garlic, crushed
• 24 slices about 3 large limes, very thinly sliced into rounds (optional)
• olive oil cooking spray, I use my mister
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1/4 cup chopped fresh cilantro, divided
• 16 bamboo skewers soaked in water 1 hour
• 1 lime cut into 8 wedges

INSTRUCTIONS

1. Heat the grill on medium heat and spray the grates with oil.
2. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
3. Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
4. Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.
5. Top with remaining cilantro and fresh squeezed lime juice before serving.

SPICY CALIFORNIA SHRIMP STACK

These EASY, Spicy California Shrimp Stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

SHRIMP STACK TIPS AND NOTES:

This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.

Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.

If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.

INGREDIENTS

• 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
• 2 tablespoons rice vinegar
• 8 ounces cooked shrimp, peeled and tails removed
• 1 cup diced cucumber, about 1 small
• 1 teaspoon chopped fresh chives
• 1/2 cup mashed avocado, about 1 medium
• 4 teaspoons Furikake, such as Eden Shake or use sesame seeds
• 4 teaspoons reduced-sodium soy sauce, or gluten-free
• 4 teaspoons mayonnaise
• 1 teaspoon sriracha sauce

INSTRUCTIONS

1. Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.
2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
4.  Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
5.  Repeat with remaining ingredients.

SHRIMP SCAMPI TACOS WITH CAESAR SALAD SLAW

Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco! The shrimp is sauteed with butter and lemon juice topped with Caesar salad slaw and served in tortillas, so fresh and light and takes less than 20 minutes to make!

INGREDIENTS

• 5 tablespoons Skinny Creamy Caesar Dressing, divided (recipe follows)
• 1 tbsp unsalted butter
• 1 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 pound peeled and deveined jumbo shrimp, tails removed
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Pinch red pepper flakes
• Juice from ½ a lemon
• 2 tbsp chopped fresh Italian parsley
• 8 corn tortillas
• 8 romaine lettuce leaves, thinly sliced
• 2 ½ tablespoons freshly grated Parmesan cheese
• 2 scallions, chopped

For the Skinny Creamy Caesar Dressing*:

• 1/3 cup freshly grated Parmesan cheese
• Juice from 1 lemon
• 1 small garlic clove
• ½ tablespoon Dijon mustard
• 2 anchovy filets
• 1 tablespoon extra-virgin olive oil
• 5 tablespoons 0% fat Greek yogurt
• 1/8 teaspoon kosher salt
• Freshly ground black pepper, to taste
• *Makes about ¾ cup.  You will only need 5 tablespoons for this recipe.  Refrigerate remaining dressing in an airtight container for up to a week.

INSTRUCTIONS

1. In a small blender or food processor, combine dressing ingredients.  Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
2. Add butter and oil to a large skillet over medium heat.  When butter is melted, add garlic and sauté 30 seconds.  Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 minutes or until shrimp are opaque and cooked through.  Remove from heat and add red pepper (if using), lemon juice, and parsley.  Toss to evenly coat.
3. Meanwhile, heat tortillas according to package directions and in a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
4. Divide tortillas and shrimp evenly among 4 plates.  Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw.  Divide remaining 3 tablespoons of dressing evenly over tacos.

CILANTRO LIME FISH TACOS

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. The avocado raises the fat in this dish, but it’s all good healthy fats. Any flaky white fish would be great such as flounder, sole or tilapia.

INGREDIENTS

• 1 lb fish fillets, rinsed and pat dried (flounder, tilapia, etc)
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• kosher salt and pepper to taste
• 8 white corn tortillas
• 4 ounces 1 medium haas avocado, sliced
• 1 cup sliced cabbage
• lime wedges and cilantro for garnish

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
3. Place fish on the skillet and cook until the flesh starts to flake.
4. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
5. Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
6. Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

Pan-Seared Scallops with Citrusy Corn Succotash

INGREDIENTS

4 servings

• 16 large sea scallops (about 1½ lb or 680g)
• Kosher salt
• 2 tablespoons olive oil
• 2 garlic cloves, smashed and peeled
• 2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice
• 3 tablespoons unsalted butter
• Kernels from 2 ears of corn
• 1 cup (170g) cherry tomatoes, sliced
• 3 tablespoons chopped fresh chives

DIRECTIONS

1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.

2. In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.

3. Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel–lined plate.

4. Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the toma­toes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn suc­cotash onto individual plates, top with the scallops and serve.

Mini crayfish and crab brioche bites

We’ve given the seventies-style prawn cocktail an update with these crayfish and crab brioche bites. If you want to speed up the cooking time, use a cutter to stamp out circles from a ready-made brioche loaf.

Ingredients

For the brioche buns

• 375g brioche mix (we used Francine, from Waitrose or
• Ocado; or see tip)
• 200ml whole milk, warmed, plus extra for brushing
• 75g unsalted butter, cubed and softened
• Plain flour for dusting

For the filling

• 5 tbsp good-quality mayonnaise
• 2 tbsp ketchup
• 1½ tsp Tabasco sauce
• 1½ tsp Worcestershire sauce
• Splash of vodka (optional)
• 180g sustainable crayfish tails
• 100g responsibly sourced white crabmeat (fresh is best but you can use tinned)
• Finely grated zest ½ lemon
• Handful micro herbs

Method

1. Make up the brioche dough with the milk and butter according to the pack instructions. Knead the dough, then put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1 hour (see tip).
2. Tip the dough onto a lightly floured surface and gently knead to get rid of air pockets. Divide into 20g pieces – you should get 28-30. Shape each piece into a ball, seams tightly rolled together, and put seam-side down on the lined baking sheets, spaced roughly 5cm apart. Cover with a sheet of lightly oiled cling film, then set aside at room temperature to prove for 30 minutes. Heat the oven to 180°C/160°C fan/gas 4.
3. Brush the buns with a little milk and bake for 15-20 minutes until golden and risen. Cover with foil if they’re colouring too quickly. Transfer to a wire rack to cool completely (see Make Ahead).
4. In a large bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce and vodka, if using, with a pinch of sea salt flakes and freshly ground black pepper. Add the crayfish, crabmeat and lemon zest, then stir to coat.
5. Cut the buns in half, spoon in some cocktail filling, sprinkle with the micro herbs and top with the bun lid to serve.

delicious. tips

• If you’d like to speed up this recipe or can’t find brioche mix, use a cutter
• to stamp out circles from a ready-made brioche loaf.
• Make the brioche rolls up to 24 hours ahead, keep in an airtight container, then refresh in a hot oven for 5 minutes and cool to serve.

Scallops with garlic, chilli and anchovy butter

Serving scallops in their shells always makes a pretty and impressive starter. Find out how to cook them on the barbecue this summer, then drizzle with lashings of garlic and anchovy butter.

Ingredients

• 40g butter, softened
• 3 fat garlic cloves, crushed
• 2 red chillies, finely chopped
• 3 anchovy fillets, finely chopped
• 12 sustainably sourced scallops, cleaned, in their shells (see tips)
• Olive oil for drizzling
• Small handful fresh parsley, roughly chopped
• Crusty bread to serve

Method

1. Put the butter, garlic, chillies and anchovies in a bowl with plenty of black pepper, then mash together with a fork. Scoop out onto a large sheet of cling film, roll up and chill until needed (see Make Ahead).
2. Light the barbecue and heat until the coals are glowing white (or heat a ridged griddle pan until just smoking). Slice the butter into 12 rounds and put one on top of each scallop with a drizzle of oil. Put the shells directly onto the coals/pan and cook for 5-8 minutes. Use tongs to turn the scallops regularly until they’re just cooked and the butter is bubbling.
3. Remove from the heat, scatter over the chopped parsley and serve straightaway with plenty of crusty bread for mopping up the juices

delicious. tips

1. Make the butter up to 3 days ahead and keep wrapped and chilled. Ask your fishmonger to open, clean and separate the scallops from their shells (see delicious. Kitchen).
2. Melt leftover anchovy butter over grilled meat and fish, use to baste roast chicken or stir into pasta.
3. A fresh, fruity albariño from northwest Spain.

Valencian seafood noodle paella

This much-loved Valencian seafood noodle paella is the ideal one-pan supper, with everyone diving into the finished creation to nab the choicest morsels.

Ingredients

• 3 tbsp olive oil
• ½ large Spanish onion, chopped 
• 1 green pepper, chopped
• 150g prepared squid, chopped into 1cm pieces (see delicious. Kitchen for a guide to squid prep)
• ¼-½ tsp saffron, toasted in a dry pan
• 1 tsp smoked sweet pimentos (see Know-how)
• 1 tsp smoked hot pimenton (see Know-how)
• 2 large fresh tomatoes on the vine, finely chopped
• 1 fat garlic clove, crushed
• 100g frozen peas
• 2 fresh bay leaves
• 3 fresh thyme sprigs
• 650ml chicken stock
• 500g fideu pasta (see tip)
• 200g sustainable peeled raw tiger prawns (we used frozen Big & Juicy prawns,  from Waitrose)
• 200g vac-packed cooked Scottish musses, in the shells if possible, drained
• Lemon wedges for squeezing

Method

1. Heat the olive oil in the pan over a medium-high heat, then fry the onion and pepper until soft (about 8 minutes). Stir in the squid and cook for 1-2 minutes, then add the saffron and both types of pimentón, stirring for a minute over the heat. Add the tomatoes and garlic.
2. Stir in the peas and herbs, then pour in the stock. Season well. Bring to a simmer, then stir in the pasta. Bring back to the boil and bubble over a medium-high heat, uncovered, for 5 minutes.
3. Push the prawns into the pasta, then simmer for 5 minutes. Add the mussels, tucking the hinges down into the pasta. Cover the pan with 2 sheets of thick foil and simmer for 5-10 minutes over the heat until all the mussels are heated through.
4. Take the pan off the heat and set aside to rest for 5 minutes, covered with the foil. Serve with lemon wedges for squeezing.

TACO TUESDAY FISH TACOS

INGREDIENTS

For the avocado crema:

• 1 large avocado
• 1 1/4 cup shelf stable of Almond Breeze Unsweetened Original almondmilk
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro, major stems removed
• 1/2 teaspoon salt

For the rest:

• 1 pound tilapia
• 2 tablespoons olive oil
• 2 tablespoons blackened seasoning
• 10 corn tortillas
• 1 cup red cabbage, thinly shredded
• 1 corn on the cob, charred on the grill and cut off the cob
• 1 jalapeño, sliced into medallions
• Cilantro, for garnish

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. Rub tilapia with olive oil, then sprinkle blackened seasoning on top side of fish, coating liberally.
3. Bake fish for 10 minutes, until the fish is cooked through. Allow to cool slightly while you make the crema.
4. To make the crema, blend all ingredients in a blender until smooth!
5. Heat the corn tortillas on a grill or in a microwave until warm. Fill tortillas with a few tablespoons of cabbage.
6. Break the tilapia up slightly with two forks. Place tilapia over cabbage, then add the charred corn, jalapenos, and cilantro. Finish with a healthy drizzle of crema!

20-MINUTE PAN-SEARED FISH WITH POMEGRANATE SALSA

This delicious Pan-Seared Fish with Pomegranate Salsa recipe only takes about 20 minutes to make, and it’s bursting with zesty sweet and savory flavors that everyone will love!

INGREDIENTS

PAN-SEARED FISH INGREDIENTS:

• 4 filets cod or halibut (or another firm white fish)
• 1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper
• 1 tablespoon olive oil or butter

POMEGRANATE SALSA INGREDIENTS:

• 1 cup POM-POMS fresh pomegranate arils
• 1/3 cup finely-chopped fresh cilantro
• 1/4 cup finely-chopped red onion
• 1 jalapeno, cored and finely-chopped
• juice of one lime
• pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper

INSTRUCTIONS

TO MAKE THE PAN-SEARED FISH:

1. Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper.  Set aside.
2. Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted).  Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned.  Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through.  (I recommend preparing your salsa during while the fish cooks, to save time.)
3. Transfer the fish to the serving plates, and top with the pomegranate salsa.  Serve immediately.

TO MAKE THE POMEGRANATE SALSA:

1. Add all ingredients together in a large mixing bowl, and toss until evenly combined.  Serve immediately, or cover and refrigerate for up to 24 hours.

NOTES

*Cooking time will vary according to the kind of fish you use and the thickness of the filets.

**I served this with a side of fresh avocado and garlicky kale — two of my faves.  To make the kale, just heat a tablespoon of olive oil in a sauté pan over medium-high heat.  Add a few thinly-sliced gloves of garlic, and sauté for 1 minute.  Then add in a bunch of roughly chopped kale (tough stems removed) and sauté, tossing occasionally, for 2-3 minutes until softened.  So delicious!!

Shrimp Fajitas

It’s Friday! I’m ready for the weekend! Margaritas are on tap for the next few days and it’s time for another easy entertaining recipe…Shrimp Fajitas!! 

It’s 20 minute or less meal, it’s loaded with shrimp, tons of peppers including my favorite smoky poblano and then all the toppings! You can either serve it up over a salad, with rice and beans, wrapped in a tortilla… you name it. Def add some salsa of your choosing, perhaps some guacamole, and sprinkle on a little cheese if you’re feeling jazzy. The result is a perfectly seasoned meal that will 100% make the whole family happy!!



Ingredients

• 1 poblano pepper thinly sliced
• 1 red bell pepper thinly sliced
• 1 yellow pepper thinly sliced
• ½ yellow onion thinly sliced
• ½ red onion thinly sliced

For the Shrimp

• 1 ½ lb medium shrimp peeled and de-veined
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove minced
• 1 1/2 tablespoons Taco Fajita Señorita Seasoning

Serve with

• Flour Tortillas
• Guacamole
• Salsa
• Rice + Beans
• Sour Cream
• Lime Wedges

Instructions

1. Combine the lime juice, olive oil, garlic and Taco, Fajita Señorita Seasoning in a bowl and whisk to combine. Add the shrimp and marinate for 20 minutes.
2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the shrimp from the skillet and add the vegetables. Sauté until tender and charred. Add the shrimp back into the cast iron skillet and toss to combine.
3. Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.

Tortilla-Crusted Tilapia With Pickled Red Onions and Crema

A kind of Mexican sour cream, crema is increasingly available at U.S. supermarkets. If you can't find it, sour cream or creme fraiche diluted with a bit of milk, cream or water will do.

Ingredients

For the fish:

• Two 1/2-pound tilapia fillets
• 1 teaspoon kosher salt
• 2 tablespoons lime or lemon juice
• 2 tablespoons vegetable oil, preferably grapeseed
• 2 cups tortilla chips
• 2 teaspoons chili powder

For the pickled onions:

• 1 medium red onion, sliced 1/4-inch-thick
• 3/4 cup distilled white vinegar
• 1/4 cup orange juice
• 1 1/2 tablespoons sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped pickled jalapenos

To finish:

• 1 tablespoon unsalted butter, melted
• Crema or sour cream, to serve

Instructions

1. To prepare the fish, cut each fillet down the center seam to separate the thin half of the fillet from the thick half. Cut each of the pieces in half crosswise (for a total of 8 pieces). Sprinkle the fish pieces with the salt, then transfer to a zip-close plastic bag. Add the lime or lemon juice and oil. Refrigerate for 30 minutes, turning the bag several times.
2. While the fish is marinating, in a large, wide bowl finely crush the tortilla chips (with a few larger pieces, it should not be a powder) and toss with the chili powder. Set aside.
3. To make the pickled onions, in a small saucepan over medium-high, combine the red onion, vinegar, orange juice, sugar, salt, cumin and oregano. Bring to a boil and simmer for 5 minutes. Set aside and let cool. Drain the mixture and chop the onions. In a small bowl, combine the onions with the jalapenos.
4. Heat the oven to 375 degrees. Line a rimmed baking sheet with kitchen parchment.
5. Remove the fish pieces from the marinade and arrange in a single layer on the prepared baking sheet. Keep the thin pieces on one side and the thick pieces on the other. Pack the tortilla crumbs on top of the fillets, then drizzle the crumbs with the melted butter. Bake the fish on the oven's middle rack until it is just cooked through, about 5 minutes for the thinner pieces and 8 minutes for the thicker pieces.
6. Transfer a thick and a thin fillet piece to each of 4 serving plates. Serve each portion topped with some of the pickled onions and the crema.