Fish Tacos

I stole this picture because every post is better with a picture...mine looked similar just with corn tortillas.


I don't have measurements so just wing it! It will be delicious!! All my kids ate these up they were so good.


- Tortilla crusted tilapia from Costco (4 pieces made about 7 tacos)
- Lime Crema: sour cream, lime zest, lime juice, salt, chipotle powder

Toppings: cole slaw mix or cabbage, avocado, green onion, cilantro, cotija cheese, and green salsa (I can only promise mouth watering goodness if you use all these topping! Especially the cotija cheese!)

Burrito Bowl with Shrimp

Made this tonight copying Chipotle's Burrito Bowl and it was so yummy!

Mexican Grilled Shrimp

- 1 pound of shrimp, peeled and deveined
- Juice of one large lime
- 3 Tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (more if you like it spicy)

Whisk together everything except shrimp, pour into ziplock bag, add shrimp and marinate for 30 minutes. Grill on each side for 2-4 minutes.


Copycat Chipotle Vinaigrette

- 6 tablespoons red win vinegar
- 1/4 cup honey
- 3/4 cup vegetable oil
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 chipotle peppers in adobo sauce (I just used a little sauce because it's so spicy)
- 2 small garlic cloves, minced

Combine all ingredients in a blender or mini food processor and process until smooth.


Other toppings:
- Black Beans (I mixed with green chills and seasoned with cumin, chili powder, and salt)
- Sautéed peppers and onions (I used two shallots and a red pepper and used honey about half way through sautéing them to sweeten them a little)
- Cilantro rice (our best bites or cafe rio copy cat recipe)
- Lettuce
- Sour cream
- Avocado
- Cotija (or other mexican) cheese

Grilled Shrimp Tacos With Avocado Salsa

Recipe from  http://www.the-girl-who-ate-everything.com

Ingredients

Avocado Salsa:

• 2 ripe avocados, diced
• ¼ cup finely diced red onion
• ½ jalapeno, seeded and diced finely
• 3 Tablespoons finely chopped cilantro
• 2 Tablespoons lime juice
• 1 Tablespoon olive oil
• 1 clove garlic, minced (about ½ teaspoon)
• Salt and pepper to taste

• 24 medium shrimp (about ½ lb), raw, peeled and deveined
• Wooden skewers
• 
  

Shrimp marinade:

• 1 Tablespoons olive oil
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 1 clove garlic, minced (about ½ teaspoon)
• 1 teaspoon lime juice
• 8 (6-inch) flour tortillas
• Toppings: chopped red cabbage, crumbled Cojita or feta cheese

In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

Preheat grill to medium high heat.

In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

Warm tortillas on the grill or in the microwave.

Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Mango-Avocado salsa on Salmon

I just licked my plate clean of this dinner...



I brushed some salmon with olive oil and soy sauce and seasoned with salt and pepper. Then baked it skin side down at 400 degrees for about 10-15 min (my salmon was pretty thin). I then topped it with this salsa.

Mango-Avocado Salsa - make 4-6 servings of salsa:

• 2 cups diced ripe mango (about 2 mangos)
• ½ cup finely diced red onion
• 1 cup diced Hass avocado (1 medium avocado)
• ¼ cup minced fresh cilantro
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• big pinch of kosher salt
• ¼ teaspoon red pepper flakes
• Juice from 1 lime

Delicious!

http://nomnompaleo.com/post/56076300574/mango-avocado-salsa-on-pan-seared-salmon

Sweet Spicy Glazed Salmon

3 T. brown sugar
1 T. Soy Sauce
1 t. rice vinegar
4 t. Chinese hot mustard
salt & pepper

1. Combine first 4 ingredients bring to boil, remove from heat.
2. Bake salmon 425 for 10-12 min.
3. Top with glaze and broil 3 min.


(I would guess this enough for about 4 salmon filets.  My friend, Lisa, makes this for dinner group all the time.  It's so yummy!)

Maple-Lemon Glazed Salmon

Ingredients

• 2  tablespoons  fresh lemon juice
• 2  tablespoons  maple syrup
• 1  tablespoon  cider vinegar
• 1  tablespoon  canola oil
• 4  (6-ounce) skinless salmon fillets
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.