Cilantro Lime Shrimp Tacos

These shrimp tacos are so easy and quick – perfect for a busy weeknight meal.

1 lb shrimp, peeled and deveined
1/2 tsp cumin
1/4 tsp salt
1/8 tsp groung hot peppers
1 TBSP olive oil
4 cloves garlic, minced
Juice and zest from 2 limes
1/4 cilantro, minced
Corn tortillas
Hot sauce

Season shrimp with cumin, salt, pepper and hot pepper and toss to coat

Heat oil over medium high heat in a skillet add shrimp and garlic, stirring as needed to cook shrimp evenly. Remove from heat and stir in lime zest, juice and cilantro.

Serve in warmed tortilla with slaw.


Beer Marianted Tacos

The beef in tbese tacos is tender and super easy to pull together. I used the thinku sliced beef from Trader Joe’s. You could also us flank steak.

1 pound thinly sliced beef
1 12-ounce can pale lager
4 TBSP fresh lime juice
1 tsp salt
¼ tsp black pepper
¼ medium onion, chopped
2 garlic cloves, minced
1 TBSP olive oil
2 tomatoes, cored
1 canned chipotle chile in adobo, coarsely chopped
1/4 c chopped fresh cilantro
Corn tortillas
Cotija cheese, crumbled

Combine steak, beer, 1 TBSP lime juice, 1 tsp salt, and ¼ tsp pepper in a resealable plastic bag. Seal; chill 3 hours.

Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes.

Prepare a grill for high heat. Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.

Reduce grill to medium-high heat. Remove steak from marinade and season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare.

Transfer to a cutting board and let steak rest 10 minutes.

Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 TBSP lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.

Grill tortillas until soft and beginning to char, about 30 seconds per side.

Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves and Cotija cheese. Serve with lime wedges for squeezing over.

serves 4.

Slow Cooker Jerked Chicken Tacos


Skinny Tastes inspired this healthy taco for Taco Tueaday. And they make great leftovers as a taco salad on Wednesday. I used TJs mango salsa but any brand of mango salsa will work.


  • 3 cloves garlic, minced
  • 2 TBSP jerk seasoning
  • Salt and pepper
  • 1 1/2 lb boneless chicken thighs
  • 1/2 c fresh orange juice
  • 1/4 c lime juice
  • 1/4 c cilantro
  • 1 large mango diced
  • 1 pint of mango salsa
  • 1/2 medium avocado, sliced
  • 2 heads romaine lettuce, chopped
  • 1/2 c shredded carrot
  • 2 TBSP lime juice
  • 1 tsp jalapeno vinegar, from canned jalapeños
  • 2 tsp canola oil
  • 12 corn tortillas

Season chicken with salt, pepper and jerk seasoning. Combine chicken, lime juice, orange juice and cilantro in a slow cooker. Cook on high for 2 hours. Shred and retune to liquid, keep warm.

Combine mango, lettuce, lime juice, jalapeno and oil in a large bowl, toss until well combined. Top with avocado.

Heat tortillas in a skillet. Spoon in 1/3 c chicken, top with salsa and serve with salad.

Serves 6.

Carrot and Daikon Salad with Peanut Dressing

This is adapted from Diana Henry’s A Change of Appetite. It’s crispy and crunchy with a spicy sauce – how can you go wrong? I added some spinach and served with brown basmati – if you can’t go without meat add some grilled chicken.Ingredients

food processor or a blender
9 1/2- inch springform pan
Vegetable oil and flour for preparing the pan
3 cups pumpkin or butternut squash puree
3/4 cup 1% fat milk
1/3 cup honey (113g)
1/3 cup unbleached, all-purpose flour
Grated zest of1lemon (preferably organic)
1/ 4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
Grated zest of 1 lemon, preferably organic
1/ 3 cup freshly squeezed lemon juice
3 tablespoons honey
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1. Preheat the oven to 425 degrees F. Oil the pan and set aside.
2. In the bowl of a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.
3. Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.
4. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.
5. While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.
6. Serve the flan warm or at room temperature: Cut it into thin wedges and top with the warm lemon sauce.

1 daikon radishes, julienned
1 c shredded carrots
6 radishes, sliced thin
1 c mung beans
1/4 c cilantro leaves
1 TBSP rice vinegar
Juice of 1 lime
1 tsp sugar
2 c spinach

Combine vinegar, lime juice and sugar in a bowl, whisk until sugar is dissolved. Toss with remaining ingredients. Set aside.

1 1/2 TBSP peanut oil
3 shallots, sliced thin
2 garlic cloves, minced
3/4 inch piece of ginger, minced
1 red chile, sliced thin
1/4 c peanuts, chopped
2 tsp sugar
1 1/2 tsp soy sauce
2 TBSP sesame oil

Heat peanut oil in a skillet, add shallots, cook over medium heat until golden brown. Add garlic, ginger,-‘s chile cook for 1 minute. Add peanuts and sugar stir for a couple minutes until sugar starts to caramelize. Take off heat and lime juice and soy sauce. And 2 TBSP water then sesame oil.

Spoon peanut dressing over spass and serve.

Serves 2 – 4.
4 WW PP.

Coconut Shrimp Curry

This is my version of a Patricia Wells recipe. I added more veggies and some peanuts.

4 oz snow peas
3 small zucchini, sliced thin
2 TBSP curry paste
1 can light coconut milk
1/2 c stock (chicken or veggie)
1 TBSP brown sugar
4 kaffir lime leaves
1 lb cooked shrimp, peeled and deveined
2 TBSP lime juice
2 TBSP fish sauce
Green onions, sliced thin
Cilantro, chopped
Peanuts, chopped

Blanch the snow peas and set aside.

In a large skillet or wok, heat the curry paste for 1 minute over medium heat, add coconut milk, stock, brown sugar, lime leaves and zucchini. Simmer for about 5 minutes. Add shrimp and snow peas and heat for 1 minute. Stir in lime juice and fish sauce. Remove lime leaves.

Serve over rice and top with onions, cilantro and peanuts.

Serves 4.

Ahi Tuna Tartar

I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.

10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Micro greens

Combine all but avocado and micro greens, toss to combine.

Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.

Serves 2.

Thai Tomato Soup


This is a super quick cold soup packed full of flavor! I have a Vitamix so I just plopped everything in and hit purée. It needs an hour or more to chill. Perfect for a hot summer day.

2 c cherry or grape tomatoes
2 TBSP fresh lemon grass (inner part)
1 lime, rind cut away
1 TBSP ginger, peeled
2 cloves of garlic
1 tsp sea salt
1 tsp thinly sliced Thai basil
3/4 c lite coconut milk
1/2 c water

Combine all ingredients in a blender, purée until smooth. Chill for an hour or more.

Serves 4.

Broiled Salmon with Lime Butter


This super simple meal packs a lot of flavor – perfect for a crazy weeknight. I served it with roasted shaved Brussel sprouts.

1/2 lb Salmon filet
Olive oil
4 TBSP butter, melted
Zest & juice of 2 limes
1/8 tsp butter
Green onion, sliced

Preheat boiler.

Spray a pan with olive oil. Salt and pepper salmon. Broil for 5 – 8 minutes until cooked through.

Combine butter juice zest and salt.

Pour over salmon. Garnish with green onions.

Serves 2.