Grilled Shrimp Fajitas (cooked in a foil packet)

Recipe for Grilled Shrimp Fajitas (cooked in a foil packet)

Please visit my new website, Make It and Bake It with Beth, for the grilled shrimp fajitas recipe. 

Simple White Fish Tacos

I am not sure why, but I have always thought that making fish tacos wouldn't be easy. Boy, have I been so wrong! This is one of the simplest meals to throw together, and it takes only 30 minutes from start to finish. I love the combination of the lime and cilantro in this recipe. We topped our fish tacos with mango, avocado, cabbage, mild cheddar cheese, and Panko bread crumbs I think these tacos would also be really good with some jicama. You can add whatever you want to your fish tacos, as long as you promise to top them with the creamy cilantro sauce. Oh, and the Panko bread crumbs really do add a nice crunch to the tacos, so you might want to consider those too. This is a great recipe for summer because it is so light, healthy, refreshing, and easy. Enjoy!

Recipe for Simple White Fish Tacos

INGREDIENTS:
For the fish
8 ounces of white fish (I used tilapia)
1 Tbsp. of fresh lime juice
2 Tbsp. of extra virgin olive oil, divided
1 1/2 Tbsp. of cilantro leaves, torn
1/8 tsp. of cumin powder

1 clove of garlic, pressed
Salt and pepper

For the creamy cilantro sauce
Juice from 1/2 lime
1 Tbsp. of cilantro leaves, minced
1/4 cup of Greek yogurt (or sour cream)
1 clove of garlic, pressed
A pinch or two of ground cayenne pepper (optional)
Freshly ground black pepper

For serving
6-inch flour tortillas
Chopped mango (from 1 medium mango)
Chopped avocado (from 1 medium Hass avocado)
Shredded green cabbage
Finely grated mild cheddar cheese
Cilantro leaves
Panko bread crumbs (gives it a nice crunch)!
Or, whatever you want

DIRECTIONS:
In a shallow dish, stir together the fresh lime juice, 1 tablespoon of olive oil, cilantro, cumin, and garlic. Put the fish in the dish and coat. Cover and put in the fridge to marinate for 20 minutes.

While the fish is marinating, make the creamy cilantro sauce. Stir together the lime juice, cilantro, Greek yogurt, garlic, cayenne pepper, salt, and pepper in a bowl. Mix well, cover, and refrigerate until ready to serve.

Heat the other tablespoon of olive oil in a large skillet set over medium-high heat. Once it is simmering, put the fish into the skillet and cook, without touching, for 3 minutes. Then carefully flip the fish over and cook on the other side for 2 -3 more minutes, or until cooked through. Remove the fish and season with salt and pepper as desired. Let it sit for a couple minutes, then use two forks to shred the fish into bite-sized chunks.

Assemble the tacos on the tortillas with the fish, cilantro crema, and favorite toppings.

Recipe makes approximately 4 - 6 tacos.

Recipe Adapted from: Annie's Eats, originally from The Way the Cookie Crumbles

Shrimp and Vegetable Enchiladas with a Creamy Poblano Sauce

Please visit my new blog, Make It and Bake It with Beth, for the Shrimp and Vegetable Enchiladas with a Creamy Poblano Sauce recipe. 

Potato, Chorizo & Goat Cheese Tacos with Smoky Aioli

Well, I finally got around to making the potato, chorizo, and goat cheese tacos again - and this time I made enough so I could create this posting! Last Saturday night we had our friends Tara and Marcus over for dinner to celebrate Tara's 29th (youngin') birthday. Before we sat down for dinner, Tara commented on the "interesting" things that were on the table for the tacos. As she was eating her tacos, she said "Wow Beth, I got to be honest, I was a little concerned when I saw everything out for the tacos. But it's like the weirdest things come together and make this totally delicious combination of flavors!" I took it as a compliment.

I got the idea for the "weird" tacos from Paladar Restaurant. I dined at Paladar with my husband, and I was eyeing the tacos on the menu. But Greg wanted to order other things, so I didn't get the chance to try them. I decided that I would attempt to make them at home. They are super, super yummy. I am not sure if I like the sweet potato tacos or potato, chorizo, and goat cheese tacos better. They are both so good. But as my friend Krista says, all tacos are good tacos. Serve the tacos with slow cooker refried beans and sweet corn pudding. Enjoy!

Recipe for Potato, Chorizo & Goat Cheese Tacos

INGREDIENTS:
3 lb of golden potatoes, peeled & cut into small cubes
3 Tbsp. of olive oil

salt and pepper

2 lb of chorizo sausage, casings removed

Shredded red cabbage

Cilantro leaves

Crumbled goat cheese

Smoky aioli (recipe below)

16 soft corn tortillas (taco size)

DIRECTIONS:

Preheat oven to 425 degrees. Put the cubed potatoes on a baking sheet and toss with the olive oil, salt, and pepper. Roast the potatoes for 12 minutes, then use a spatula to loosen the potatoes and toss around. Put potatoes back in the oven for another 10 - 12 minutes, or until they are lightly golden brown. Leave the potatoes on the pan and set aside. Lower the oven temperature to 270 degrees. 

Cook the chorizo. Put into a large pan and use a spatula or spoon to crumble the sausage as it cooks. Cook until sausage is completely done and make sure it is crumbled small.

Once chorizo is fully cooked, put it onto the pan with the potatoes. Toss together. Put pan back into the oven while you prepare the fixings.

Put cabbage, cilantro, and goat cheese into small serving bowls. Make the smoky aioli (recipe below). Put tortillas on a plate and cover with a paper towel. Heat in the microwave on low for about 25 - 30 seconds. 

Once all the fixings are prepped, take the potatoes and sausage out of the oven and put into a serving dish. Put tortillas, cabbage, cilantro, goat cheese, potatoes & chorizo, and smoky aioli out and allow everyone to assemble their own tacos. 

Recipe for Smoky Aioli

INGREDIENTS:

1/3 cup real mayonnaise

Juice of one lime

1 garlic clove, pressed (or 1/2 tsp. of garlic powder)

1 1/4 tsp. of smoked paprika

salt and pepper

DIRECTIONS:

Place all ingredients into a bowl and mix well.

Quinoa, Corn & Black Bean Wraps (or dip)

The other week I went over to a friend's house for a quick visit. She had made a yummy quinoa dip that we ate with chips, and she told me she would email me the recipe. I made the dip at the beach for lunch two times, and then this week I made it for dinner - but I served it in tortillas to make wraps. After making it for dinner, I planned on taking a picture the following day for the blog. Well, Greg had eaten the rest of it for lunch - so I had no picture, unless I wanted to take a picture of the empty bowl he left out...!

I decided to make it again this weekend. Luckily it's really easy to make and doesn't take much time to prepare. I love this meal because it's super healthy and filling. You can serve it for dinner or you can serve it as an appetizer with chips. Greg and I ate it with chips yesterday for lunch. It makes a lot, so if you make it as a dip, consider serving it at a party! Enjoy.

Recipe for Quinoa, Corn & Black Bean Wraps (or dip)

INGREDIENTS:

We ate the meal as a dip for lunch the next day! 

1 cup of quinoa, cooked and cooled
2 cans of black beans, drained of juices
Corn kernels from 3 medium ears of corn
3 limes, juiced
1 tsp. of olive oil
1/4 tsp. of kosher salt
1/8 tsp. of cumin powder
a few grinds of freshly ground black pepper
3/4 cup of fresh cilantro leaves, torn in smallish pieces
1 cup of cherry or grape tomatoes, halved
1 - 2 avocados, chopped in 1-inch chunks
6-inch soft flour tortillas (if doing wraps)
Your favorite tortilla chips (if making as a dip)

DIRECTIONS:
Cook the quinoa according to package directions. Once quinoa is fully cooked and drained of excess water, pour it in a separate bowl and set aside to cool.

While quinoa is cooling, use a shearing knife to carefully cut the corn kernels off the cob. Combine the black beans and corn kernels in a large bowl. Once the quinoa has cooled, add it to the bowl with the beans and corn. Add the juice of the 3 limes to the bowl. Add in the tsp. of olive oil. Sprinkle the mixture with the kosher salt and cumin powder. Add in a few grinds of freshly ground black pepper. Add in the 3/4 cup of cilantro leaves. Stir the mixture to combine all of the ingredients. Cover the bowl, and set in the fridge for about 45 minutes (to allow flavors to meld together). Right before serving, chop up the tomatoes and avocado and add to the bowl. Mix.

If serving wraps, spoon 2 - 3 tablespoons of the mixture down the middle of a tortilla. Sprinkle with extra salt, if desired. Fold the tortillas and serve.

If serving dip, sprinkle the mixture with extra salt, if desired. Transfer to a serving bowl and serve with your favorite tortilla chips.

Recipe Adapted from: Foodie Gone Healthy

NOTE:
If you plan on eating more for leftovers the next day, it is a good idea to actually not add the tomatoes and avocados to the entire mixture. Just top the wraps or dip with the tomato and avocado before serving. Tomatoes and avocados don't hold up too well in the fridge overnight! Add extra tomato and avocado the next day before serving again.

*Love quinoa? You might like this CPK-inspired quinoa salad with arugula.*