Fish

Shrimp Tacos with Cilantro-Lime Cream Sauce

Taco Tuesday!! Shrimp tacos are a healthy and easy dish to make every Tuesday. Usually my go-to tacos are: Carne Asada, Ground Bison (so good and lean), or shrimp. All are great for Tuesday tacos.

This taco recipe is super easy to make and takes 20 minutes max! Here’s what you’ll need to make enough for about 6 tacos:

Non-stick sauté pan
1 lb frozen or fresh shrimp
Old Bay seasoning. You can substitute paprika, chili powder, a little cayenne for a kick, and cumin. But Old Bay is just the best for seafood– shout out to Connor Ford on this one!
Limes
Sour cream, about 1/4 cup or a little more to have some extra sauce.
Cilantro, chopped. A small bunch works here you’ll have plenty.
red or green cabbage shredded

Side dish: Mexican Street Corn

1 can of Corn, or 2 if you want extra…and you will…
Cojita cheese or fresh queso that crumbles
cayenne pepper
kosher salt
paprika
chili powder
Butter

Here’s what to do:

If you got frozen shrimp, try to thaw it out in the fridge overnight. If you forgot (guilty here), then run them under cold water for about 20 minutes.
Season the shrimp with Old Bay or the spice mix you made to substitute it.
Heat some olive oil on the non-stick pan over med-high heat.
Sauté the shrimp for about 3 minutes per side so they’re tender. Be careful not to overcook, as they can get tough very quickly.
Once finished, set them aside and cover loosely with foil.

In a mixing bowl, take the sour cream and dilute it with just enough water so the sour cream gets runny. Mix in lime juice using 1/2 a lime and chopped cilantro. This is great substitute and quick way to replicate Mexican Crema sauce.
Mix in shredded cabbage into the sauce, so you get a nice covered slaw.

Place tortillas over the open flame on the stove to toast tortillas. You want them to be flexible, warm and crispy. You’ll have a nice little char on the edges.

Put together the tacos and top with cilantro and crumbled cojita or fresh queso crumbles. Serve and enjoy with a margarita!

Side dish:

While shrimp is cooking, drain the corn from the can. Place some butter in a cast iron, or another skillet to roast the corn. You want the corn to have a nice brown or black char on them. Not all the way but enough to taste the roast.
Drain, season with salt in the sauce pan.
Pour into mixing bowl and mix in spices and cheese.
Stir well, garnish with cilantro, and serve.

Lemon & Herb Grilled Salmon

This is my favorite way to cook salmon because I love using my grill any chance I get! I think this produces a better meal than simply baking it in the oven. Juicy, tender, and so good!

Basically, we’re going to foil wrap the salmon and throw on the grill with all the ingredients inside. The foil keeps the moisture in and creates a very juicy dish. Plus, it makes clean-up a breeze. Almost impossible to screw this up, unless you over-cook it! Salmon can go from “not-done” to “over-done” very quickly.

What you’ll need:

Aluminum foil, enough to wrap salmon. For thinner foil, use two sheets.

A grill (this can also be done at the oven @ 400 degrees, but I like using the grill.

1 lb of salmon. I prefer wild caught when possible.

1 lemon, 1/2 of it sliced into thin pieces.

Herbs– dill is best, but I used parsley and some basil in the recipes. We take whatever we have available in our garden that day.

Kosher salt and pepper

Old bay seasoning if you’re feeling a little spicy.

2 cloves of garlic, finely chopped.

1 tablespoon of melted butter to drizzle over salmon.

Here’s what to do:

Preheat grill (or oven to 400) with medium heat for at least 20 minutes.

Season salmon with a 3-finger pinch of kosher salt and some black pepper. If you’re feeling the Old Bay, use some of that too.

Place the sliced lemon on top of the salmon.

Finely chop the garlic into little pieces. Doesn’t have to be perfect, just no large chunks. Spread over salmon.

Drizzle melted butter on top.

Cut the foil sheets big enough so you can create a loose covering of the salmon with it. (pictured below).

Wrap the salmon in the foil with the garlic, lemon, herbs, and seasoning.

Place foil into a cross so it is easier to wrap up. Bring top sheet together a roll like a paper lunch bag, keeping it loose. Don’t pack tightly. Do the bottom sheet next, and close the sides up so the whole thing is sealed.

Place on the grill over medium heat for 14-18 minutes. The thicker the salmon (>1 inch), the closer to 18 minutes it’ll be.

Test the doneness by flaking the salmon with a fork. If it flakes off easily, then its done! Careful not to overdue the salmon.

Optional: squeeze the rest of the lemon onto the salmon.

Serve straight from foil, or slice it up and serve!

Featured sides are baked sweet potato, and a summer salad.