Garlic Chili Marinated Shrimp Tacos

Garlic Chili Marinated Shrimp Tacos

Being very preoccupied with my half marathon training has its own benefits.  I’m learning two important lessons of cooking, the importance of prep and the necessity to prepare easy dishes. My already busy schedule is now much busier and although I am getting the hang of managing my time better than I have ever before, I am finding that dinners have to be ready within 30 minutes usually following a 3-4 mile run. My body is hungry, my family is hungry and quite frankly being in the kitchen for a prolonged period of time is not part of my post run recovery plan.

Garlic Chili Marinated Shrimp Tacos

Recipes like these Garlic Chili Marinated Shrimp Tacos topped with a mixture of a cool cucumber, romaine and avocado cream is not only good for the taste buds, but it’s fast and family friendly. We’ve been introducing Briana to spicy foods with some success and the slight heat created from the garlic chili paste is just right.

I can eat tacos everyday. I definitely have a slight obsession with all things taco. It’s amazing what can become a taco. On saturday I watched Aaron Sanchez from the Cooking Channel visit dozens of taco trucks and sample endless combinations of flavors. Drooling just thinking about it. I might be experimenting with some unusual flavors soon. I know my husband isn’t going to complain.

Garlic Chili Marinated Shrimp Tacos

Have a great Monday friends!

Garlic Chili Marinated Shrimp Tacos

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Serves: 2

Serving size: 2 tacos

Ingredients
  • 16 large shrimp, peeled and deveined
  • 2 tbsp garlic chili paste
  • 2 tbsp olive oil
  • ¼ english cucumber, seeded and chopped
  • ⅓ cup romaine lettuce, shredded
  • ½ avocado
  • 1 tbsp vegenaise
  • 1 tbsp sour cream
  • 1 tbsp chopped cilantro
  • salt to taste
  • 1 tsp fresh lime juice
  • 4 corn tortillas
Instructions
  1. In a small bowl mix shrimp with garlic chili paste. Set aside and allow to marinade for about 10 minutes.
  2. Combine avocado, vegenaise, sour cream and cilantro in a blender. Blend until smooth adding a little water if necessary. Season with salt and lime juice.
  3. Add chopped cucumber and romaine to a small mixing bowl. Add some avocado cream and stir gently.
  4. Preheat olive oil in a skillet, add the shrimp and the marinate and cook until the shrimp is fully cooked.
  5. To assemble the tacos, preheat tortillas, top with the cucumber mixture, shrimp and avocado cream.
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Turkey Enchilada Loaded Nachos

I am so excited to share that I am officially training for my first Half Marathon. It’s an exciting feeling but I know what lies ahead of me. It’s not going to be easy but it is certainly going to be rewarding and thrilling. I feel as if this is the beginning of something new. A beginning of a new addiction and hopefully many more races will follow. I am a week into my training, feeling great and having a sense of accomplishment. Excitement and exhaustion lies ahead.

Turkey Enchilada Loaded Nachos

Let’s talk about these loaded nachos. Ground turkey simmered in enchilada sauce makes an excellent addition and is much healthier too. I layered the nachos so that there is flavor in every bite. Refried beans, enchilada turkey and habanero cheddar cheese layered in whole grain tortilla chips, then topped with avocado, corn, tomato and jalapeño is football food made in heaven. This is a dish that will surely make your guests happy during the big game.

Turkey Enchilada Loaded Nachos

Being insane hot sauce addicts we can handle some pretty spicy sauces so naturally this entire skillet got smothered in one of our favorites. Hot sauce is a must with any nacho dish. I added hot sauce to the enchilada turkey and the refried beans as well. Of course you can adjust to your liking.

Turkey Enchilada Loaded Nachos

Turkey Enchilada Loaded Nachos

Have a delicious week! Eat, smile and be happy!

Turkey Enchilada Loaded Nachos

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Serves: 6

Ingredients
  • 5 oz multigrain tortilla chips
  • 1 lb ground turkey
  • 1 tsp dry oregano
  • 10 oz can enchilada sauce (msg free and preferably organic or home made)
  • a few good dashes of your favorite hot sauce
  • ¾ cup habanero cheddar cheese
  • 7 oz (1/2 can) refried black or pinto beans
  • 7 oz (1/2 can) canned corn, drained
  • ½ avocado, cut into chunks
  • 1 medium tomato, chopped
  • handful cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp olive oil
Instructions
  1. Turn the oven on to broil.
  2. Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano, cook covered until the sauce reduces by third. Season with hot sauce. Remove from heat.
  3. Pour refried beans into a small sauce pot, allow to come to a simmer. Remove from heat.
  4. At the bottom of a cast iron skillet arrange half of the tortilla chips. Top with half of the turkey mixture, half of the refried beans and half the cheese. Arrange the rest of the tortilla chips on top. Once again top with the rest of the turkey, refried beans, corn and cheese.
  5. Broil until the cheese is melted, about 5 minutes. Keep an eye on it.
  6. Before serving top with jalapeño, avocado, tomato and cilantro.
  7. Enjoy with hot sauce.

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Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

I call it my triple C dish. Say chicken chimichangas with chimichurri three times and see what happens to your tongue. Put chicken chimichangas with chimichurri sauce on the dinner table and see what happens then. Guaranteed pleaser.

What sets these chimichangas apart from the traditional version is that they aren’t fried and full of veggies. These are much healthier and super delicious, especially with the chimichurri sauce on the side.

Light Chicken Chimichangas with Chimichurri Sauce

The chimichurri sauce can be used with so many dishes. I serve it with grilled meats, fish, chicken and even over beans. Kurt and I went a little nuts and finished the entire portion. I love using both parsley and cilantro, but if you’re not a big fan of cilantro you can make it with parsley alone.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

Traditional chimichangas are prepared with beef. To make them lighter I substituted for chicken simmered in salsa verde. To add heartiness, substance and nutrition I added mushrooms, spinach, red onion and of course cheese. They come out so crispy on the outside, yet gooey on the inside. Simply delicious.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

The best part about this post is wishing you all a wonderful weekend. I can’t deny starting my vacation tomorrow doesn’t hurt either. I am excited to have Thanksgiving week off and maybe even do a little Christmas shopping and a lot of decorating. Lets just say decking the halls is on my list to do.

Enjoy!

Light Chicken Chimichangas

Rating 

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Serves: 3

Ingredients
  • 4 thicken thighs or 2 breast halves
  • ½ cup jarred salsa verde (I used the Whole Foods brand)
  • 2 cups water
  • 1 chicken bouillon
  • 3 portobello mushroom caps, chopped
  • 1 garlic clove, minced
  • 1 small red onion, chopped
  • 1 cup fresh spinach
  • 2 tbsp canola oil
  • 1 cup cheddar cheese
  • jalapeños and tomatoes for serving
  • 6 flour tortillas
Instructions
  1. Bring water to boil, add bouillon and chicken, reduce heat and simmer until fully cooked approximately 10 minutes. Remove and allow to cool, shred.
  2. Heat 1 tbsp canola oil in a skillet, sauté mushrooms, garlic, onion until fully cooked about 8 minutes. Stir in spinach and cook another 2-3 minutes until it's wilted.
  3. To make chimichangas, place a little chicken in the middle of the tortilla, top with the mushroom mixture and 1 tbsp cheese. Fold the sides then roll into a burrito. Repeat with the remaining tortillas.
  4. Heat the rest of the canola oil in a skillet, carefully add chimichangas and sauté until golden brown on each side. Don't overcrowd the pan, make it in two batches.
  5. Serve with chimichurri or your favorite hot sauce.

Parsley-Cilantro Chimichurri Sauce

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Ingredients
  • ½ cup parsley
  • ½ cup cilantro
  • ½ red onion
  • 2 garlic cloves
  • juice of half lime
  • salt
  • red pepper flakes
  • ¼ cup extra virgin olive oil
Instructions
  1. Add everything to a food processor. Pulse until combined. Don't over pulse, you don't want it to look like paste. Taste for salt, add more if necessary.

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