Vegetable Risotto Ⓥ

I'm excited to be back posting on my food blog and all my new recipes will be 100% vegan Ⓥ! Not only will the recipes be vegan but they will also be low sodium and cooked without oil. Some might say that eating vegan  is extreme and lacking in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be Del•ic•ious!

No skimping on flavor and taste here this super delicious vegetable risotto is very satisfying, with a little love and time put into stirring the rice this dish will be well worth the work.

Ingredients

1 cup of Arborio rice

1 leek, thinly sliced

3 cups of sliced white mushrooms

1 cup of fresh peas

1 bunch of thin asparagus, chopped

1 Tbsp of salt free Italian seasoning

32oz of low sodium vegetable broth

2 cups of white wine 

Directions

Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside.  In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. 

I then deglaze the pan with the white wine, stirring the risotto until the liquid dissolves, at this time I also add the salt free Italian seasoning. Once the liquid is dissolved I add vegetable broth cup by cup letting each cup of liquid dissolve while constantly stirring the rice. When I finally get down to the last couple of cups of broth I add the mushrooms, peas, and asparagus to the pan and again stir until the liquid dissolves. The end result is a creamy rich, flavorful vegetable risotto.

Enjoy and remember to do all things with compassion, even eating! 

Vegetarian Chow Mein

I really need to get back to regularly posting healthy meals on this blog, well this is a start. Here is a yummy, healthy, vegetarian meal that is very easy to make and will please even the pickiest of eaters.

Ingredients

1 package of firm tofu, cubed
1 large package of Asian ramen noodles (cooked according to package)
4 cups of shredded cabbage
4 carrots, cut into thin strips
(I used rainbow carrots, thats why they look red in the picture)
2 green onions, sliced
1 large bunch of snow peas, cut in half
1/2 cup soy sauce
2 cloves of garlic, minced
1 tsp of minced ginger
1 Tbsp of honey

Directions

Cook your ramen according to package, toss with a little bit of sesame oil, so the noodles don't stick together. Set your noodles aside. In order to get a crisp sears tofu you must dry it out a little. I cut my tofu into cubes and the pat it dry with paper towel to soak up the excess water it holds. I then season and sear the tofu in sesame oil. When your tofu is golden brown transfer it to a separate bowl. Add your cooked noodles back to you heated pan, add your shredded cabbage, green onions, snow peas,
and carrots. Toss your noodle and veggie mix, your noodles will start to get crispy, which is good.
In a small bowl add your soy sauce, garlic, ginger,  and honey and mix well. Add this sauce to your noodle mixture and let cook for another 7 to 10 minutes. Add back your tofu and cook for another two minutes. Serve warm.

Enjoy!

Turkey Quinoa Meatballs over Pasta

It's been a while, since my last post, I have a bit more time on my hands these days since my daughter has left the nest and is off at college. It's so quiet and a little bit sad in my house. So its time to distract myself and cook!!

 I've been thinking that I really want to go vegetarian but my love of fish holds me back. Quinoa is a great source of protein. In fact quinoa is complete protein containing all nine essential amino sources. Its high in iron, fiber, and lysine. Along with riboflavin, and magnesium
which is a powerful antioxidant. Here is a recipe that just came to mind while thinking of other non meat protein sources.


Ingredients for Meatballs 

1 pound of lean ground turkey
1 cup of grated parmesan cheese
2 tbsp of Italian seasoning
1/2 cup of fresh pesto
2 cups of cooked quinoa

Directions 

Cook quinoa according to package, mix with the remaining ingredients in a large bowl. Hand roll each meat ball and place in a medium high heat pan and let brown on each side of ball until throughly cooked. No oil is needed in pan due to the pesto in the meat mixture. When the meatballs are throughly cooked place them on folded paper towels to let the oil drain off of them. Serve the meatballs over pasta with red sauce, top with parmesan and fresh basil.

Enjoy!

Champagne Seared Scallops with Cous Cous

It's a new year and a new way of eating for me. After juice fasting for 10 days thick fattening foods just do not appeal to me or my tummy. I plan on juice fasting at least once a month, it's such a refreshing feeling! Here is a light but full of flavor scallop dish that is easy and quick.


Ingredients 

1.5 pounds of fresh jumbo sea scallops, sliced in half
1 tbs. olive oil
Seasoning salt of any kind, I use a small amount of lemon pepper
1 box of herb or plain cous cous, cook according to directions on box
2 large pink grapefruits, cut into wedges
Fresh spinach or arugula
Champagne Vinaigrette


Directions

Make your cous cous according to the directions on the the box. Set aside. Cut your grapefruit into clean wedges as shown. Cut your scallops in half, pat them dry with paper towel. Dry scallops sear up beautifully. Wet scallops just boil in their own juices. Once your scallops are dry add olive oil to a hot pan. Drop your scallops in carefully. A hot pan is also key to a nice sear on your scallops. Let your scallops cook 3 minutes on each side, lightly dust with seasoning salt. Turn your heat down to medium and drizzle your scallops with a couple of tablespoons of the Champagne Vinaigrette. Let them caramelize up for another 2 minutes. Or until your scallops are done, they should be opaque when finished cooking. Remove scallops from pan. Assemble your pate with greens, cous cous, and scallops. Garnish with the grapefruit wedges. Drizzle the dish with the left over vinaigrette.


Champagne Vinaigrette Recipe

2 tsp of Dijon mustard
1/4 cup of champagne vinegar
3/4 cup of olive oil
1/2 tsp salt
freshly ground pepper

Directions

In a small bowl combine Champagne vinegar and mustard whisk together, while whisking slowly drizzle in olive oil. Season with salt and pepper.

Enjoy!

Chicken Noodle Soup

After nearly taking a year off of blogging I am back! I really missed my food blog and I am going to try my hardest to keep posting clean and healthy recipes. Fall is here and warm comforting foods are in order. Here is a family favorite, healthy homemade Chicken Noodle Soup. 

Ingredients

1 package of fresh linguini pasta
2 32oz containers of chicken broth
3 cups of chopped rotisserie chicken
4 whole carrots chopped
4 celery stalks chopped
1/2 of a yellow onion chopped
4 cloves of garlic minced
5 mini white potatoes, quartered
2 Tbs. pre made basil pesto
Fresh Tarragon and Marjoram (add as much as you would like)
Salt and pepper to taste

Directions

Chop up all of your vegetables and toss them into a large soup pot. Add the basil pesto to the vegetables and let them simmer for 5 minutes at medium heat to soften them up a bit. Add your chicken stock at this time along with your chopped chicken and your fresh herbs, salt and pepper. Let your soup simmer at med high heat covered for at least one full hour. At the very last minute add your fresh pasta to your soup and bring to a boil, just long enough to cook your pasta. Serve hot with a crusty bread.

Enjoy!
 

Turkey Meatloaf

These long winter months are sometimes tough to get through without eating heavy unhealthy foods known as, comfort foods. Here is a lighter, healthier version of a family favorite, Turkey Meatloaf. This recipe is full of flavor and really satisfies that need for a warm and hearty meal.

Ingredients

1 small yellow onion, chopped
3 large cloves of garlic, chopped
2 Tbs. olive oil
Salt and pepper to taste
1 tsp fresh thyme leaves
2 Tbs. of Worcestershire sauce
1/2 cup of chicken stock
1 tsp tomato paste
1 1/2 pounds of ground turkey
1/2 cup of italian seasoned bread crumbs
1 large egg, beaten
1/2 cup of ketchup

Directions

In a medium pan saute chopped onion, garlic, salt, pepper and thyme in olive oil on medium heat until translucent. Add chicken stock, worcestershire sauce and tomato paste, mix well. Allow to cool. Combine your ground turkey in a bowl with the bread crumbs and one egg. Add onion mixture to your ground turkey once cooled. Mix well. Add your seasoned turkey to a lightly greased loaf pan. Spread ketchup evenly over the top of your turkey loaf. Bake at 375˙ for 1 1/2 hours or until meatloaf is cooked through. Serve hot.

Enjoy!

Chicken Lettuce Wraps

This is one yummy, fast, and easy asian dish. It's fresh and light and my family loves it, I guess that is what really matters... pleasing the family. This dish is also perfect for a fast appetizer for a party or a spicy date night. Who ever is your company these unique yummy wraps are a pleaser.

Ingredients

16 Boston Bibb or Butter Lettuce leaves

1 pound of ground or finely diced chicken

2 Tbs. sesame oil, divided

1 large white onion, chopped

4 cloves of garlic, chopped

1 Tbs. soy sauce

1/4 cup Hoisin sauce

1 Tbs. rice wine vinegar

2 tsp. fresh minced ginger

1 Tbs. Siricha (red chili sauce)

1 8oz can of water chestnut, drained and finely chopped

3 green onions, sliced

Directions

Rinse your whole lettuce leaves and pat dry, set aside. In a large skillet or wok over med high heat cook chicken in sesame oil until golden brown, 3 to 5 min. Take chicken out of skillet and set aside. Cook the onion in the same pan over med high heat until it starts to carmelize. Add garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and chili sauce. Stir in water chestnuts, green onions and sesame oil. Cook for 2 minutes until sauce thicken a little. Add the cooked chicken back to the sauce. Cook for 2 more minutes and serve. Wrap the meat mixture in the crisp lettuce leaves.

Enjoy!

Creamy Mac & Cheese

I will admit, I am a macaroni and cheese addict. What could be better than, warm pasta and cheese. Here is a fast yummy mac & cheese recipe that is rich, creamy and will for sure put a fix to that craving.

Ingredients

8 oz. of elbow macaroni

1 cup of 2% milk

2 Tbs. of flour

1 tsp. dry mustard

Cayenne to taste

2 cups of extra sharp cheddar cheese

1/2 cup of parmesan cheese, grated

salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add your macaroni and cook till al dente. Drain well.

In a large saucepan over medium high heat mix together milk, flour, mustard, and cayenne, stirring constantly until thickened. Add the cheeses and stir until melted. Add your pasta to the cheese sauce, stir. Season with salt and pepper.

Enjoy!

Herbed Chicken with Red Potato Mashers

Nothing is better than a warm home cooked meal. Here is a family favorite that is perfect for those comfort food kind of evenings, from my family to yours. Enjoy!

Herbed Chicken Ingredients

1 whole chicken with skin, cut into pieces

1 yellow onion chopped

6 cloves of garlic, minced

4 sprigs of fresh rosemary, finely chopped

6 sage leaves, finely chopped

rotisserie chicken dry rub seasonings

salt and pepper to taste

3 Tbs. olive oil

1 cup of dry white wine, Pinot Grigio

2 lemons, cut in half

4 whole carrots, chopped into thick pieces

Directions

Pat dry your cut up chicken. Heavily season with your chicken rub of choice and salt and pepper. I make sure I get under the skin and in every nook and cranny for a well seasoned chicken. In a large non stick skillet heat up your olive oil and add your chopped onion, rosemary and sage. Add your seasoned chicken to the medium high temp pan stir well to coat the chicken with the onion and herbs. Let the chicken brown for a good 5 to 10 minutes before turning your chicken pieces. After the chicken is golden brown on both sides (20 min) add your chopped garlic, carrots and wine. Let the chicken cook for another 10 minutes on med low heat or until sauce slightly thickens. Squeeze lemons on top to season right before serving.

Red Potato Mashers Ingredients

10 to 15 red potatoes washed and cut in half

1 container of chicken broth

1 cup of sour cream

1/2 cube of salted butter

salt and pepper to taste

Directions

Wash and cut your potatoes in half. Boil your potatoes in your chicken broth. When your potatoes are tender, about 15 to 20 mins drain half of the liquid from your potatoes. Add sour cream and butter to your pot. With a potato masher, mash your potatoes until the desired thickness of your potatoes. I like mine a little chunky. Season with salt and pepper. Serve your potatoes with chicken.

Enjoy!

Rigatoni with Caramelized Onions in Gorgonzola Sauce

This dish is creamy, and rich, perfect for a special date night or an anniversary dinner. I love serving this dish with a big green salad with lots of fresh vegetables. The boldness of the caramelized onions along side with the creamy gorgonzola makes this dish a hit. Impress your sweetheart with this savory meal.

Ingredients

2 Tbs. olive oil

3/4 cup heavy cream

4 oz. hard gorgonzola, crumbled

2 large yellow onions, sliced

1/2 pound rigatoni

button mushrooms, quartered

1 cup of freshly grated parmesan cheese

sliced grilled chicken

1 Tbs. of freshly chopped rosemary

salt and pepper to taste

Directions

Marinate your chicken breasts over night in your favorite marinade. I use a rosemary vinaigrette. Grill and let rest. Slice and set aside. Cook your pasta just a little bit under so it will finish cooking in the sauce. In a frying pan over medium high heat add olive oil. Saute your onion slices until caramelized. This takes about 20 minutes. In a saucepan heat the cream over medium low. Do not let your pan get to hot. Add the gorgonzola, stir to melt. Once your pasta is cooked, drain do not rinse. Return pasta to the pot, put the pot back over medium low heat. Add your sauce to the pasta. Mix throughly. Add your onions, and parmesan, and sliced grilled chicken to the pasta, mix. Garnish with fresh rosemary. Serve immediately.

Enjoy!

Fresh Basil Gnocchi

This dish is rich, elegant and very comforting. A little Basil Gnocchi goes a long way. I like to serve it when the weather is a little cold and you can cozy up to a roaring fire with a small bowl of this decadent dish and a glass of red wine. Yum!

Ingredients

1 package of gnocchi

1/2 cup of chicken stock

1 cup of heavy cream

3 cups of freshly grated parmesan

6 cloves of garlic, chopped

3 Tbs of basil pesto

Fresh basil, julienned

Salt and pepper to taste

Directions

In a medium saucepan bring your chicken stock to a slight simmer. Add your chopped garlic, cream, pesto, and salt and pepper. Bring this mixture to a slight boil over medium high heat. Add your cheese one cup at a time stir until all the cheese is melted. Let this mixture cook until it becomes slightly thicker, about 10 minutes. Meanwhile cook your gnocchi according to package. When your gnocchi is finished cooking spoon sauce over your pasta and top with extra parmesan and fresh basil.

Enjoy!

Spicy Tofu Sugar Pea Stir Fry

Healthy, clean eating is very appealing. Achieving this can be hard sometimes with a hectic and busy daily routine. I am going to make it a goal of mine to live this way of eating clean more often. Here is a simple healthy and nutritional dish, that has two of my favorites, spicy and sugar peas.

Ingredients

1/4 cup soy sauce

2 Tbs dry Sherry

1 Tbs brown sugar

2 tsp cornstarch

1 tsp rice wine vinegar

3/4 tsp red pepper flakes

2 Tbs sesame oil

1 lb. firm tofu, patted dry and cut into small cubes

3 medium shallots, thinly diced

3 cloves of garlic, minced

3 cups of sugar peas

1 tsp. roasted sesame seeds

Brown rice

Directions

Whisk together soy sauce, sherry, sugar, cornstarch, vinegar, and red pepper flakes in a small bowl. Heat 1 tablespoon of the oil in a large frying pan or wok over high heat. When the oil starts to smoke, add tofu. Make sure your tofu is pretty dry. You want to caramelize the outside of your tofu not boil it. Cook your tofu until it is a golden brown on all sides. Remove tofu from your pan and set aside. Reduce your heat to medium add remaining 1 tsp. oil, shallots, and garlic. Cook until this starts to brown. Add sugar peas and sesame seeds, saute until your peas are a bright green and slightly softened, about 5 minutes. Add the reserved tofu and sauce mixture. Cook until the sauce thickens up, about 1 minute. Serve over steamed brown rice.

Enjoy!

Turkey Sloppy Joe's

Here is an easy, no hassle recipe for those busy weeknight. The Sloppy Joe is an American classic that is sure to please your family. I usually serve this warm yummy sandwich with a big fruit salad.

Ingredients:

1 pound of lean ground turkey

1 tablespoon olive oil

1/2 of a yellow onion

1 green bell pepper, chopped

2 cloves of garlic, chopped

salt and pepper to taste

1 8oz can of tomato sauce

1 cup of barbecue sauce

1 tablespoon Worcestershire sauce

a dash of Cayenne Pepper

White hamburger buns

Directions:

In a large pot heat your olive oil and saute your chopped onion on medium heat until translucent. Add your garlic, green bell pepper, and turkey to the pot and crumble until your meat is cooked throughly. In a bowl mix together your tomato sauce, barbecue sauce, and Worcestershire sauce. Season with salt, pepper and cayenne pepper. Pour sauce over meat mixture let the meat sauce simmer for 20 minutes. Serve hot over hamburger buns.

Enjoy!

Creamy Rigatoni with Goat Cheese

It's a new year and I am excited to get back in the kitchen and start food blogging again. I want to dedicate this year to yummy healthy eating. To start 2011 here is an easy rigatoni pasta dish that creamy, luscious, and bursting with all different wonderful flavors.

Ingredients

1 lb. of rigatoni pasta

1 jar of Bertolli Four Cheese Rosa sauce

4 sausage links of spicy chicken italian sausage

1 cup of frozen green peas

1/2 cup of sun dried tomatoes

4 cloves of roasted garlic, chopped

1 bunch of fresh basil, julienned

5 fresh mushrooms, sliced

fresh creamy goats cheese

Directions

Bring a large pot of boiling water to a boil and cook your pasta. When you are about to drain your pasta add your frozen peas to the boiling water, for 2 min until cooked. Drain your pasta and peas and set aside in a large pasta bowl. In a medium sauce pan remove casings off of your sausage links. Crumble your links into to bite size pieces, cook all the way through. Add the sausage and Rosa sauce to the pasta. Mix in the chopped roasted garlic, fresh basil, sliced fresh mushrooms, and sundried tomatoes. Season with salt and freshly ground pepper. Top with creamy goats cheese. Serves about 5.

Serve Hot & Enjoy!

Katie's Fiesta Salad

A couple of weekends ago my girlfriends and I had a great girls night filled with great food, wine and a 80's cover band at a local restaurant. My friend Katie made the most delicious Fiesta Salad that we sampled with wine and other appetizers, before going out on the town.

I thought I would recreate this salad for my family and it was a hit. Thank you Katie you are the queen of salad in my book! Katie is also a very talented interior designer check out her awesome business here.

Ingredients

1 pound of chicken breasts seasoned with olive oil and taco seasoning, grilled

5 cups of fresh baby field greens

3 ears of freshly roasted sweet corn, cut from the husk

1 can (15oz) low sodium black beans rinsed and drained

1 pint of cherry tomatoes, cut in half

1 yellow bell pepper, seeded and diced

1/2 cup of small diced red onion

2 Tbs. minced jalapeno peppers, seeded

Juice from 2 limes

1/2 tsp. freshly grated lime zest

1/4 cup olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded peeled, and diced

Directions

Grill your chicken, let rest then slice into strips. Set aside. Wrap your 3 ears of corn in tin foil and grill along with your chicken. Let your corn cool and sheer your corn kernels from the husk. Place the tomatoes, corn, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest into a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper pour over the vegetables. Let marinade for 10 minutes. Toss the vegetables with your baby greens in a large bowl. Fold your avocados into the salad just before serving. Top the salad with your grilled chicken. Serve at room temperature.

Enjoy!

Summer Scampi

Nothing screams summer than an abundant of fragrant ripe red tomatoes. Here is a recipe that is fresh and easy, a family favorite that is full of flavor. This recipe is perfect for when your garden is bursting with summer tomatoes.

Ingredients

1 lb. of peeled raw shrimp, medium size

6 large ripe red tomatoes, chopped

2 cups of white wine

1 cup of fresh basil pesto

6 cloves of garlic, chopped

1 Tbs. of olive oil

2 cups of parmesan, grated

Salt & pepper to taste

1 lb. of linguini, cooked

Directions

Defrost, rinse, and peel your shrimp. Lay your shrimp in a single layer on paper towel and pat them dry. Cook your pasta according to package directions, set aside. In a large non stick skillet add 1 tablespoon of olive oil and your chopped garlic let cook on medium heat of 2 minutes. Add all of your shrimp to pan and a cup of pesto. let cook for 2 minutes. Add your wine and all the tomatoes. Simmer on medium high heat, letting all the flavors melt together for 6 minutes. The tomatoes will cook into the sauce. At the very end add 1 cup of grated parmesan cheese to your shrimp mixture and season with salt and pepper. Serve the shrimp mixture over your cooked linguini. Top with more parmesan. Serve hot.

Enjoy!

Spicy Scallops

One of my favorite things to do is mix ingredients and flavors and come up with new easy throw together recipes. This dish is one of them. The process is so simple yet the outcome is elegant and very flavorful. The scallops are the main focus of this dish, and are buttery, tender and full of their own natural flavors.

Ingredients

1 lb. of fresh medium size scallops

1/2 of a box of wide linguini noodles

2 Tbs. butter

2 Tbs. olive oil

2 tsp. lemon pepper seasoning

2 tsp. spicy Italian seasoning

1/2 cup of any white wine

1/2 cup of heavy whipping cream

fresh cracked pepper

Directions

Cook your noodles according to the package and set aside. In a medium high skillet melt your butter add your olive oil. Add your scallops and letting them sear for about 2 minutes. Add your seasoning, more or less can be added depending on your taste. Let the scallops cook for another 2 minutes. Add the white wine, degassing the pan, then slowly add your cream. Stir all together, add your pasta to the pan. Let your sauce thicken, serve hot.

Enjoy!

Claudia's Tofu Orzo Dish

Getting your kids involved in cooking can be fun, if they are old enough to clean up their messes. I gave my 15 year old daughter the other night full access to the kitchen to make dinner for our family, if she cleaned up her mess. She came up with, Claudia's Tofu Orzo. This dish is simple, yummy and becoming a family favorite.

Ingredients

1 container of firm tofu, cut into small chunks.

1 1/2 cups of feta cheese

2 cups of baby spinach

1 cup of uncooked Orzo pasta

Low sodium soy sauce

Dried Italian seasoning blend

1 Tlbs. Olive oil

Directions

Cook your Orzo according to the package, drain and set aside. In a non stick skillet heat up your olive oil on medium high heat. Add your tofu, let the tofu cook for 3 minutes stirring occasionally. Add a couple of dashes of soy sauce to your tofu and let cook another 3 minutes. Repeat this process with the soy sauce. Add a generous amount of your dried Italian seasoning to your tofu, mix well. Add your orzo pasta and cooked tofu into a large bowl, mixing in your feta and spinach. Serve warm or cold.

Enjoy!

Thai Green Chicken Curry

My craving for this dish is becoming a problem! I could possibly eat this dish for dinner every night. Thai Green Curry is fresh and light, but super satisfying. Spicy and sweet, and the green beans give it that perfect crunch. Yum!!

Ingredients

1 Tbsp. canola oil

2 cups of french green beans, trimmed

1 onion, halved and sliced

4 gloves of garlic, chopped

2 Tbsp. Thai green curry paste

4 cups of thinly sliced chicken breasts, cooked

1 can (14oz) coconut milk

1/2 cup chicken broth

1 cup of sliced fresh basil

juice from 2 limes

Salt and pepper

Cooked basmati rice

Directions

Cook your rice and set aside.

Heat your oil in a large non stick skillet on med high heat. Let your oil heat up, add your raw chicken that is thinly sliced. Add your chopped garlic and cook your chicken until it is a golden brown and cooked throughly. Remove your chicken and set aside. Add your sliced onion to the skillet cook until translucent, about 5 minutes. Add your green beans, season with salt and pepper. Cook another 5 minutes. Add your curry paste, cook the paste scraping the bottom of your skillet, until the paste darkens a little, about 3 to 4 minutes. Add the chicken back into the pan, along with the coconut milk, and chicken broth; bring to a boil.

Stir occasionally until the sauce starts to thicken. Cook for about 10 minutes. Remove the pan from the heat. Add the lime juice and fresh basil. Serve over cooked rice. Serves 4

Enjoy!

Shrimp Tacos with Avocado Mango Salsa

Fresh Mex, is defiantly one of my favorites! Here is my twist on the Shrimp Taco. I love the sweet and spicy of this dish, perfect for a warm Spring evening with a cold beer!

Ingredients

1 pound of raw, shelled shrimp

3 Tbsp taco seasoning powder

1 cup of sour cream

2 ripe avocados

1 cup of diced ripe mango

1/2 red onion, diced

1/2 jalapeno pepper

2 limes, juiced

9 corn tortillas, taco size

Directions

Defrost and rince your shrimp, pat them dry add 2 Tbsp of your taco seasonings. Mix well. In a non stick skillet cook your shrimp until pink. About 4 to 5 minutes, set aside. Cut your avocado's, and mango into cubes. Also mince your red onion and jalapeno pepper. In a bowl combine your avocado, mango, jalapeno, onion and lime juice, mix gently. In another bowl mix 1 cup of sour cream with 1 Tbsp of taco seasoning, for a creamy taco sauce. Place your corn tortillas on a cookie sheet and bake at 500˙just until they are warm. Assemble your shrimp tacos.

Enjoy!