Shrimp Tacos

  • These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
    • 1 lb peeled with tails removed, shrimp
    • 8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
    • 1/ 4 cup avocado oil mayonnaise
    • 2 limes
    • 1-2 avocados
    • Handful leaves of cilantro stripped from stems
    • 1 tsp of both cumin
    • 1 tsp paprika
    • 1/ 2 tsp of both garlic
    • 1/2 tsp onion powder
    • 1 tbsp extra virgin olive oil or melted coconut oil
    • 2-3 cups shredded romaine
    • Pepper and salt to taste
    To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
    Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
    Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
    Makes 8 tacos.
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    Portobello Tacos

  • Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
  • Mushrooms:
    • 1 lb portobello, sliced thin
      1/2 c olive oil
      4 tbsp liquid aminos
      1 tbsp lime juice
      2 cloves garlic, minced
      1 scallion, sliced thin
      2 tbsp chopped cilantro
      1/2 tsp red chili flakes
      1/2 tsp cumin

    For Serving:

    • Butter lettuce leaves or taco shells
    • Roasted pumpkin seeds
    • Avocado, sliced thin
    • Salsa

    In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.

    Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.

    Serve with lettuce leaves, avocado and salsa.

    Serves 4.

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.

    Cucumber Avocado Salad

    This salad is so good – cucumber and avocado play so well together!

    • 3 tbsp olive or avocado oil
    • 2 tbsp balsamic vinegar
    • 2 cloves garlic, minced
    • Salt and pepper
    • 1 large avocado, chopped
    • 4 Persian cucumbers, sliced thin
    • 1 c arugula or spinach

    Combine oil, vinegar, garlic, salt and pepper in a small jar.

    Place remaining ingredients in a bowl, toss with dressing and serve.

    Serves 4.

    Black Bean Cakes with Salsa

    These little vegan patties are so wonderful!

    • 4 tbsp olive oil
    • 1 onion, chopped
    • 15 oz black beans, rinsed
    • 1/2 c diced carrots
    • 1/2 c cornmeal
    • 1/2 c bread crumbs
    • 1 tbsp chili powder
    • 1 tsp sea salt
    • 1/2 c cilantro, chopped
    • 1/4 c water
    • 1 head romaine, chopped
    • 1 avocado, chopped
    • Pineapple or salsa of your choice

    Heat oil in a medium skillet, cook onions and cook until softened, about 20 minutes.

    Add beans, carrots, cornmeal, bread crumbs, chili powder, cilantro, and water to a food processor, pulse to mash, add a little more water if too dry.

    Scoop 1/4 c mixture and form into patty, cook over medium heat for 5 minutes per side until lightly brown.

    Serve on romaine, with avocado and salsa.

    Serves 4 – 6.

    Spicy Chopped Raw Salad

    I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

    Filling:

    • 1/2 c raw almonds
    • 1/2 c raw walnuts
    • 4 tbsp shredded carrot
    • 3 green onions, chopped
    • 2 tbsp ginger
    • 1 small zucchini
    • 1/2 tsp lemon juice
    • 1 clove garlic
    • 1/4 tsp salt
    • Cayenne pepper
    • 2 tbsp cilantro

    Toss in a food processor and pulse till chopped.

    Serve on romaine lettuce topped with chopped avocado.

    Serves 2.

    Panko Crunchy Avocado Tacos

    Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

    • 2 large ripe avocados
    • 2 Tbsp olive or avocado oil
    • 2 Tbsp plain, unsweetened almond milk
    • 3/4 cup panko bread crumbs
    • 1/4 tsp each salt + pepper
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 6-8 tortillas
    • 1/2 red onion, very thinly sliced
    • Cotija cheese, crumbled
    • Fresh cilantro, chopped
    • Hot Sauce and/or salsa

    Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

    Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

    Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.

    Bake for 10-12 minutes or until lightly browned on the exterior.

    Assemble tacos and serve with slaw.

    Serves 3 – 4.