Shrimp Tacos

Shrimp Tacos

I have so many ‘before’ and ‘afters’ to share with you!  Here’s the improvement on my Shrimp Tacos.     I hope your eyes are telling you how amazing these Shrimp Taco would taste.  They’re not lying.  This is officially one of my favorite, whip up in 20 minutes dinner.  I also just recently discovered Tortilla Land has all natural corn tortillas!  Using raw tortillas make a HUGE difference.  Don’t believe me?  Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.   Print Shrimp Tacos Ingredients 1/2 cup plain yogurt 2 Tbs snipped and finely chopped cilantro 1 Tbs olive oil 14 oz peeled raw shrimp rinsed and dried 1/2 tsp chili powder 1/2 tsp ground cumin 2 tsp minced garlic 8 6- inch corn tortillas 2 cups shredded lettuce or chopped cabbage 1 cup tomatoes diced Instructions In small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use. In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat. Meanwhile, warm corn tortillas. Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy! Recipe Notes Recipe slightly altered from AHA Healthy Family Meals.   Want another quick and healthy dinner?  Try my Turkey and Black Bean Baked Burritos....
Avocado Tuna Grilled Cheese Sandwich

Avocado Tuna Grilled Cheese Sandwich

Grilled Cheese AND Healthy?  Yes please!  Let me deceive your taste buds with a little twist on the classic grilled cheese.  While your kids devour this Avocado Tuna Grilled Cheese Sandwich, just smile knowing they’re getting whole grains, Omega-3 fatty acids, calcium, protein and pure tastiness.     I’m over at 4Men1Lady today!  Here’s the LINK to the full finger-licking good...
Salmon Baked in Foil

Salmon Baked in Foil

Print Salmon Baked in Foil Ingredients 4 5 ounces each salmon fillets Olive oil cooking spray Salt and freshly ground black pepper 3 large tomatoes diced 2 shallots like mini onions, finely chopped 2 Tbs fresh lemon juice 1 tsp dried oregano 1 tsp dried thyme Instructions Preheat the oven to 400 degrees F. Spray salmon lightly on all sides with olive oil cooking spray and sprinkle lightly with salt and pepper. Place one salmon fillet, skin side down, on square sheet of foil. Wrap the ends of the foil to form a boat shape. Combine the tomatoes, shallots, 2 Tbs olive oil, lemon juice, oregano, and thyme in a medium bowl. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely. Make sure the packets are sealed closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake salmon for about 20 minutes or until cooked through.Transfer the foil packets to plates and serve. Recipe Notes Much thanks to Giada De Laurentiis for inspiring this...
Shrimp Stuffed Yellow Squash

Shrimp Stuffed Yellow Squash

Print Shrimp Stuffed Yellow Squash I love 'stuffed' vegetables! This new creation will be added to Quinoa and Tomato Stuffed Bell Peppers and Stuffed Zucchini as one of my veggie packed favorites! Ingredients 4 medium yellow summer squash 1 squash per person 1 Tbs coconut oil or olive oil 1 small sweet onion chopped 2 medium celery ribs chopped 1 green bell pepper chopped 2 tsp minced garlic 1 lb raw shrimp peeled and chopped 1 cup whole wheat breadcrumbs 1/4 cup parsley 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes optional Instructions Preheat oven to 375. Wash squash and trim off the ends. Cut them lengthwise down the center and carefully scoop out pulp from center. Place on baking sheet with centers facing up. Meanwhile, in a medium size skillet, heat oil. Add onion, celery, bell pepper, and garlic. Saute for 2 to 3 minutes until slightly tender. Remove from heat. In a medium bowl, combine shrimp, breadcrumbs, parsley, salt, pepper, and red pepper. Mix well. Add vegetable mixture and mix well. Scope shrimp mixture into the center of each squash. Bake for 15 minutes or until shrimp are pink. Serve warm and...

Pin It on Pinterest