Tag Archives: mexican

RECIPES: Shrimp Tacos

Have frozen shrimp in the freezer not sure what to do with it? I saw this recipe while watching The Chew. This creamy cabbage slaw pairs so well with sauteed shrimp to make shrimp tacos. Cheap, easy to make, healthy…what more could you want!?!

Instead of using mayo to keep it a tad bit healthier, I used low fat sour cream with the greek yogurt. Still provided the same creamy flavor.

Here is the recipe for the creamy chiptole slaw .

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 For the shrimp , I just sauteed the shrimp in a pan with a dash of sugar, a dash of salt and 1/2 tablespoon on chili powder with some olive oil. Already cooked frozen shrimp cooks fast so you only need to keep it in the pan for a 2 minutes.

I layered on the slaw mix, then the shrimp , chopped tomato’s and cheese. Whats great about tacos you can personalize and put whatever you want on them!

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RECIPES: Taco Stuffed Zucchini “Boats”

A fun way to incorporate a vegetable into a meal. Simple to make and great for kids who are picky eaters when it comes to veggies.  Definitely a new spin on tacos!  I cant wait to experiment and see what other creations can be done with zucchini boats!

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What you need:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1/2 small onion, minced
1/2 cup reduced fat Mexican blend shredded cheese

Directions:

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1.  Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.  Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

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2. In a pan combine onion, minced garlic, ground turkey, salt, pepper and cumin.  Cook until turkey is brown.

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3. Fill the boats with salsa. I used mild.

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4. Place meat into each boat on top of salsa. Then sprinkle with cheese. Cover with tin foil and cook at 350 for 35 minutes.

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Slow Cooker Enchilada Lasagna

This meal is perfect for a family – it cost under $10! And you literally throw it all in the crock pot and set it and forget it! Slow cooker meals are simple and easy to make for those busy working moms!

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What you need:

2 tablespoons EVOO – Extra-Virgin Olive Oil
1/2 pound ground turkey1 taco seasoning packet
1 medium yellow onion, finely chopped
2 teaspoon of minced garlic
1 cup of crushed taco shells
1 can of tomatoes with chilies (such as Rotel)
1 can black beans lightly drained
1 1/2 cups shredded Monterey Jack Cheese

Directions:

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1. In a medium saucepan, cook onion and garlic until onions are clear. Make sure you do not burn the garlic.

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2. Add ground turkey to pan, cook until no longer red and lightly brown. Ground turkey does not have as much fat in it therefore it becomes more dry in the pan so add a little  bit of water in it. Stir in beans.

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3. Add in taco seasoning. I did not use the whole packet- only about half. A little bit goes a long way.

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4. Pour in one can of Rotel tomatoes with chilies. Not a fan of spicy just get a can of crushed tomatoes or use a mild salsa.

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5. To assemble lasagna layer a third of the meat mixture down on the bottom of the a slow cooker pot, top with third of the cheese, then layer 3 corn tortillas on top. Repeat this layering method 2 more times, then place the lid on and cook, undisturbed, for 4 hours on high or 5 hours on low.

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Tip- for added crunch I sprinkled on a layer of taco shells. Or you can use corn chips!

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