Seafood, Tacos

Shrimp Fajitas

Shrimp fajitas are an easy, simple and delicious dish.  Shrimp is a great alternative to other proteins.  It’s high in protein and low in fat however it is rather high in cholesterol.  That’s why I don’t make it several times a week.  Otherwise, I would.  Shrimp is quick to cook and can be used in so many different ways.  Pasta, tacos, salads, etc…the list goes on. 

I like to keep a good quality frozen shrimp in my freezer.  Maybe it’s frowned upon in the culinary world but we all need something healthy that you can de-froze rather quickly.  I figure it’s healthier then ordering takeout or eating something bad.

This is my take on Shrimp Fajitas.  These fajitas are so fresh tasting and full of flavors you’ll really enjoy them.  The fajitas are rather healthy as well.  You can use reduced fat cheese or no cheese at all.  The flavors are great and you really don’t need the cheese.  I’m just a firm believer that if it comes in a tortilla it should have cheese on it.  (That’s the cheese lover in me though.)

One thing I always say is that healthy doesn’t have to taste like cardboard.  It can be delicious and tasty and still healthy.  Follow me and I’ll show you how….

Shrimp Fajitas

Ingredients:
22-24- medium shrimp, uncooked and cleaned
6 – medium peppers (red, orange and yellow), cut into strips
2 – medium onions, sliced
1 – avocado, mashed
1 – lime, juiced
2 T – olive oil
1/2 T -garlic powder
1/2 T- onion powder
1/2 T-chili powder
1/2 T- cumin
Sprinkle: Salt
Sprinkle: Pepper
2 T reduced fat shredded cheese
6 Fajita size flour tortillas

Directions: In a bowl add the peppers and onions with 1 T of olive oil, lime juice and spices. Reserve some spices for the shrimp. Mix well. I grilled till they started to get slightly charred and tender. You can also roast in the oven or sauté. Once cooked set a aside.

Heat a medium sauté pan over high heat. I added tortillas one at a time and browned slightly on both sides. Then I wrapped in foil to keep warm.

In that same pan over high heat, add rest of olive oil and shrimp. Season with the remaining spices. Cook 3 minutes on one side then flip and cook another 3 minutes. Cook shrimp until it is pink. Remove from heat.

To assemble fajita add fork full of pepper and onion mixture, then 3-4 shrimp then top with mashed avocado and a sprinkle of cheese.  Serve immediately.

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Seafood, Tacos

Scallop Tacos

Happy Sunday! Where has the weekend gone?  I can’t believe tomorrow is Monday already!

It’s Taco Sunday tonight at my house!  I made scallop tacos.  It’s funny because a few years back I wouldn’t touch a fish or shrimp taco.  I fully believed that tacos were meant for steak or chicken.  It wasn’t that I didn’t like shrimp or fish because I love both those things.  I just thought it was weird to put that on a taco.  Fast forward a few years later and I love them! I make shrimp tacos often but today I wanted to try something out of the box.  That is where scallop tacos came from.  Scallops have a mild sweet flavor and  I thought it would pair well with certain flavors in a taco.  Check out the recipe and give it a try.  It’s a good take on a taco and great for a dinner party.  It’s sure to wow your guest and make a lasting impression with this elevated taco dish.

Scallop Tacos with Avocado Cilantro Crema

Ingredients:
16 sea scallops, rinsed
1 T low sodium taco seasoning
1/2 T olive oil
Sprinkle: salt
1/2 small red onion, thinly sliced
1/4 cup queso fresco, crumbled or chopped small
4 tortillas, taco size

Avocado Cilantro Crema

Ingredients:
1 ripe avocado
1/4 cup + 1 T light sour cream
1 bunch cilantro
2 limes, juiced
1 jalapeño, seeds removed (keep seeds in if you want a spicier taste)
1 T milk
1 t salt  (more to taste)

Directions: In a blender or a food processor add all ingredients for the avocado crema.  Mix until smooth.  If it’s too thick just add a little more milk.  Put in the refrigerator until ready to use.

For the scallops, heat a medium saute pan on high.  Sprinkle the scallops with the taco seasoning and salt.  Once pan is heated add in the olive oil and scallops and cook 2-3 minutes on each side.  They will get a little dark in color from the taco seasoning however it’s not burnt.  Once scallops are done, set on a paper towel.  Heat the tortillas in a paper towel in the microwave for 30 seconds.  Next assemble the tacos.  Place 4 scallops on the tortilla and top with sliced onion, cheese and finish it off with the avocado cilantro crema.  Serve immediately.  Then enjoy!

Notes: Make sure you rinse your the scallops.  You don’t want to feel sand in your mouth.  You can add only 3 scallops to each tortilla if you’d like.  The sea scallops I used were a little smaller then normal so I put 4 on each tortilla.  The sauce should last in the refrigerator for a few days.  The lime juice should keep the avocado from turning brown.

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Pasta, Seafood

Pasta Friday!

It’s finally the weekend! After a long work week I wanted something easy for dinner last night but didn’t want to just cave and order a pizza.  I haven’t made pasta in forever and I had craving for it so that’s where Friday night’s dinner came in.

I made pesto fettuccine with scallops.  It was divine! Completely hit the spot.  Take a look at my recipe below for a quick hearty meal.

Pesto Fettuccine with Scallops:

Ingredients:

1/2lb fettuccine

12-14 large scallops, rinsed and dried

3 garlic cloves, minced

2 shallots, chopped

1/4 cup pesto

2T olive oil

1T Romano cheese, finely grated

Sprinkle: Salt and Pepper

Directions: Cook pasta according to package. Strain and rinse under cold water and add 1/2 tablespoon of olive oil to keep pasta from sticking. Set aside. Heat a large saute pan on high heat. Add 1/2 tablespoon of oil and add scallops cooking for 2 minutes on each side till golden brown. Remove from the heat and set aside. Add the garlic and shallot to the pan and cook until tender. Add in the pesto and remaining olive oil (1 tablespoon) mix well. Add fettuccine to the pan and toss until coated. Heat for 3-4 minutes tossing often. Remove from heat and add to 2  bowls. To finish the dish top pasta with 6-7 scallops each and Romano cheese. Serve immediately with garlic bread.

Enjoy!

 

Fetticcine