Citrus Shrimp Tacos

When I was in Cancun in April, 2009, I tried fish tacos for the first time. Loved them! I tried once to recreate that recipe here at home, but it was nothing like what I'd had there.

Never had them again until last fall. My daughter and two friends of mine joined me one evening for dinner at a local taco place that, sadly, has since closed its doors - maybe they were a little too expensive or maybe their menu was too limited, I'm not sure, but I'm glad I had the opportunity (twice) to eat there. That night I had the fish tacos. I went back about 2 months later with granddaughter Moo, to celebrate her 8th birthday. I think she had the fish tacos, I had the shrimp tacos that day. Yum-mo!

I have finally cooked shrimp tacos at home! I got this recipe from www.kitchenmeetsgirl.com, and it is another that will go into my normal rotation!

Citrus Shrimp Tacos

2 pounds raw shrimp, peeled and deveined
2 t. fish or seafood seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 T. lemon juice
soft taco-sized flour tortillas
1 bag shredded lettuce or cole slaw mix (I used broccoli slaw, because I like that more than the other 2 suggestions)

Combine seasoning and garlic in a long, shallow bowl (I used a large zip-loc bag). Add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes.

Drizzle a tablespoon of olive oil in pan. Remove shrimp from marinade and cook 2 to 3 minutes on each side or until shrimp turn pink.

Serve in warm tortillas with shredded cheese, roasted corn, and Southwest cream sauce (recipe follows).


Southwest Cream Sauce

1 (16 oz.) container sour cream
1 garlic clove, mixed
2 tablespoons finely chopped red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice


Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt.

Whisk in cilantro and lime juice until smooth.

Cover and chill until ready to serve.

'Bella Asada Fajitas

I've said it before, and I'll say it many thousands of times in the future - "I love Mexican food!" There's just something about cumin, and lime, and avocados. AVOCADOS!!! This recipe caught my attention immediately, and it gets two thumbs up, four stars, and A+! Shall I continue?!?!?

This gem is from hungry-girl.com

Bella Asada Fajitas

PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*

1 tsp. olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers (red, yellow, and/or green)
3/4 cup sliced onion
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/8 tsp. chili powder, or more to taste
1/8 tsp. cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas

Directions:
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.

In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.

Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!

MAKES 2 SERVINGS

Chicken Tortilla Soup

Tuesday I cooked about 2 lbs. of chicken breast in my crock pot, along with a jar of mild salsa and a packet of taco seasoning. I've eaten some over rice, some in corn tortillas, will be freezing some tonight.

Driving home from work, I was thinking I want something quick for dinner, but I don't necessarily want to eat those again. So I made some tortilla soup, and it was GOOD!!!

I poured 2 cans of low fat low sodium chicken broth into a pan, added some frozen green beans, peas, and carrots (I should have added corn to it, oh well, next time). I seasoned it with cumin, chili powder, and a little cayenne. The beans that I used need to cook for 8 minutes, so while that was cooking, I preheated the oven, cut up 4 small corn tortillas into strips, sprayed them with cooking spray, tossing them to make sure they were fully covered, and then salted and peppered them. I put them in the oven for 4 minutes, tossed them again, and put them back in for another 3 minutes.

When the veggies had cooked for 8 minutes, I added probably about 3/4 cup of the shredded taco chicken, and returned it to the stove long enough to heat up the chicken.

After putting half of it in my bowl, I put half of the tortilla chips in it. Then I enjoyed every bite!!!! MMMMMMMMMMMMM!!!!

Spanish-Style Paprika Shrimp

It's been a while since I've posted, I think a week, and the last recipe I posted was a Mexican-inspired shrimp dish too!

This recipe is fantastic! It's adapted from www.mylifetime.com, Cook Yourself Thin.

Spanish-Style Paprika Shrimp

Serves 2 as a first course

Calories per serving: 195; WW original points 5 (add 1 pt for each 1/4 cup of rice, if serving)

1 T. olive oil
1/4 t. smoked paprika
4 garlic cloves, minced
1/2 lb large shrimp, peeled and deveined
1/4 t. salt
1 t. dried Italian seasonings
pinch of cayenne
1 1/2 T. lemon juice

Heat oil in a large nonstick skillet over medium heat. Add paprika and garlic, and saute for 1 minute, stirring constantly so the garlic and paprika don't burn.

Raise heat to medium-high, add the shrimp, and saute for about 3 minutes, until the shrimp turn pink and are opaque.

Transfer shrimp to a warm serving dish, and toss with salt, Italian seasonings, cayenne, and lemon juice. Serve over rice if desired.

Zesty Lime Shrimp and Avocado Salad

Have I told you how much I love Mexican and Mexican-inspired foods??? Cilantro and lime have GOT to be the best combination of flavors ever conceived!!!

Tonight's dinner was soooo quick and easy, and so incredibly delicious! It comes from my new favorite recipe source, www.skinnytaste.com. Gina's never steered me wrong yet!!!

Zesty Lime Shrimp and Avocado Salad

Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups

*Weight after shrimp has been peeled.

Taco Pasta

Updated on 3/15/12 right after lunch!!!

This ended up being great as a leftover. I didn't have cheddar cheese after all (what???!? I'm a cheesehead by heritage, how does that happen?!?!?), and I didn't add the pepper flakes to what I took to work for lunch. I guess the pasta and beef have since absorbed more of the flavor, and it was quite good.

I have, since posting it last night, found a variation of the same recipe that does add shredded sharp cheddar and, instead of the tomatoes with chilies, it calls for salsa. So, next time I make it, that will be my experiment.

Overall, I do like the recipe.


* * * * * * * * * * * *

3-14-12

This one is going to be an experiment for me. I love any Mexican-inspired food, so I was excited to find this recipe, but I was a little disappointed by it.

I made it per the recipe, and since I like things a little on the spicy side, I added red pepper flakes. It's still missing something - I'm thinking it's cheddar cheese. I'll add some to the leftovers that I take for lunch tomorrow, and will post an update tomorrow.


Taco Pasta
from www.fakeginger.com

1 pound ground beef or turkey
8 ounce small dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or saute pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.

Pork Chops Mole

Pork Chops Mole'
from Cooking Light magazine

(also very good w/ chicken breasts)

Mole' (moe-lay) is a traditional Mexican sauce made with a blend of chiles, onion, and garlic. Its most characteristic ingredient, chocolate, contributes richness without adding sweetness.

Cooking Spray
4 (4-oz.) boned pork loin chops, about ½ inch thick)
¼ cup water
1 cup chopped onion
½ cup yellow bell pepper strips
½ cup red bell pepper strips
1 tablespoon minced seeded jalapeno pepper
1 (14.5 oz.) can diced tomatoes with garlic and onion, undrained
½ ounce semisweet chocolate, grated
1 teaspoon chili powder
1 teaspoon oregano
¼ teaspoon salt
¼ teaspoon cumin
¼ cup minced fresh cilantro

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook chops 4 minutes on each side or until browned. Remove from pan. Add water to pan, scraping to loosen browned bits. Pour mixture over chops. Cover and set aside.

Reheat pan coated with cooking spray over medium-high heat. Add onion, bell peppers, and jalapeno pepper, cook 4 minutes or until tender. Stir in tomatoes, cook 1 minute. Add chocolate and next 4 ingredients (chocolate through cumin). Add the pork chops; bring to a boil. Cover, reduce heat to medium-low, and cook 5 minutes, stirring occasionally. Sprinkle with cilantro. Yield: 4 servings (serving size 1 pork chop and 2/3 cup sauce).

256 calories; fat 10.8 g; 3.7 sat fat; protein 27.2 g.; carb 12.8 g.; fiber 2.6 g; chol 71mg; sodium 549 mg

Authentic Spanish Rice

from Ben A's mom

1 cup rice
2 T vegetable oil
2 stalks celery, chopped
1/2 can tomato sauce
1/2 t. cumin
1 to 2 cloves garlic
1/2 onion, chopped
2 cups water
salt to taste
pepper to taste
2 chicken bouillion cubes

Fry rice in oil for 3 to 4 minutes till browning. Add remaining ingredients. Cover; cook on medium-low heat for 20 minutes.

Beef Fajitas

www.hillbillyhousewife.com

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil or vegetable oil
2 teaspoons chili powder
2 garlic cloves minced
1 pound beef fajita strips
1 onion thinly sliced
1 red or green bell pepper cut into strips
4 tortillas warmed
1/3 cup purchased guacamole
1/3 cup salsa
Sour cream

In medium glass bowl, combine lime juice, honey, oil, chili powder and garlic; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.

To serve, spoon 1/4 of guacamole onto center of each tortilla. Top each with 1/4 of beef mixture and salsa. Fold bottom edge of tortilla over filling toward center; fold sides in toward center, leaving top open.

This recipe makes 4 servings.