Shrimp Taco Tuesday

It’s Tuesday and that means tacos!! I love shrimp tacos, no matter the day of the week but some how it seems right on Tuesday’s. This very easy shrimp taco is not only delicious but very seasonal. I’m also giving you my version for crispy shrimp tacos too! Let’s get cooking…

Serves: 2-3 Total time: 30 minutes


·6 – 12 pieces of peeled and deveined jumbo shrimp

·½ teaspoon ground cumin

·Salt and freshly ground black pepper

·2 teaspoons extra-virgin olive oil

·½ teaspoon garlic powder

·1 lime juiced

·3 to 4 tablespoons chopped fresh cilantro

·1 small tomato and small dice

·1 jalapeno seeded and small dice

·¼ red or white onion small dice

·Half avocado pitted – small dice

·2-4 corn tortillas or flour tortillas – no tortillas great to without

In a small bowl place cleaned shrimp and season with salt, pepper, cumin, garlic powder, half of the cilantro and the juice of half a lime set aside. In another bowl, add diced jalapeno (add in seeds if you like spicy) add in diced tomatoes, remainder cilantro, diced avocado and the remainder of the lime juice. Mix really well, add in a little salt and pepper and mix again, set aside. Grab your skillet and set to medium high heat. Add just a little oil and place shrimp. Cook for just 3-4 minutes per side and remove pan from heat. If you’d like crispy shrimp, grab seasoned shrimp and toss with flour. Fry in skillet with little oil 2-3 minutes per side and set on paper towel to strain excess oil. On same flame using your tong gently place tortilla right on medium low heat. Leave for just 1 minute and turn over using tong. Heat only 1 minute per side. If not comfortable placing over heat, wrap in damp paper towel and place in microwave for 20 seconds. Should be nice and warm. Place tortillas on plate and begin to build. Place shrimp on tortilla and a good spoonful of salsa. Garnish with any extra cilantro. Sour cream or Mexican crema found in markets are delicious also! Serves hot and enjoy!

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Crispy Zucchini

Zucchini isn’t just for grilling or roasting, you can actually make fun “chips” with them too! Talk about an alternative snack, these are yummy and crispy. Loaded with parmesan cheese you can even pair these with a great salad or any meal you prepare. Even the little ones will love these. Let’s get cooking…

Serves: 4- 6 Total time: 30 minutes


·1 large zucchini, thinly sliced

·2 tablespoons olive oil

·½ cup parmesan cheese – plus extra for garnish

·½ cup bread crumbs

·1 egg – beaten

·1 cup flour

·1 tsp paprika

·1 tsp garlic powder

·1 cup of favorite jarred sauce

·Salt and pepper to taste


Preheat skillet to medium heat with oil to cover bottom of pan. In o bowl add flour with garlic powder, paprika, salt and pepper. In another bowl whisk egg until fully beaten. In another bowl add bread crumbs with ¾ of cup of parmesan reserving ¼ for garnish. Cut zucchini into 1 inch rounds. Dip zucchini in flour then egg and then breadcrumbs. Place each one in oil and fry for 4-5 minutes per side or until golden brown. Remove from pan and drain excess oil on paper towel, sprinkle remainder parmesan over them. You can top your salad with these yummy bites or as a side to your fav meal or even better make them as a yummy appetizer! Now, In a medium sauce pan heat your favorite red sauce and warm all the way through. Taste for seasoning and adjust if needed with salt and pepper or add in your favorite spices. Pour into a bowl and dip parmesan bites into sauce. Enjoy!

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Shrimp and Avocado

Summer salads are the best, and with little time left in the season let’s make some! This version has to be one of my faves with creamy avocado, fresh corn and tangy shrimp you can’t go wrong. Super easy to make and super easy to swap out ingredients right from the fridge. Let’s get cooking….

Serves 2- 4 Total time: 30 minutes


·1 lemon juiced

·2 ½ tablespoons apple cider vinegar

·1 tablespoons Dijon mustard

·1/4 cup olive oil

·6 to 12 uncooked large shrimp, peeled, deveined – your choice

·1 large ear of corn or 2 small to medium, peeled cleaned and off the cob

·1 cup cherry tomatoes halved

·1 teaspoons hot smoked paprika

·1 teaspoon garlic powder

·2 cups of arugula

·1 avocado, halved, pitted, peeled, cut into 3/4-inch cubes

·Salt and pepper to taste


In a bowl place cleaned shrimp and season with salt, pepper, paprika and garlic powder. Mix well to combine set aside. On a clean cutting board cut avocado in half, discard pit and cut into cubes. Take cobbs and remove kernels, add to avocado. Take cherry tomatoes and cut in halves place in bowl with corn and avocado. Set aside. Grab a skillet and turn to medium high heat, add a little oil and place shrimp in pan. Sear hard for 2 minutes turn and cook for another 2 minutes. Turn off heat and leave shrimp in pan. Take a bowl and mix together lemon juice, apple cider vinegar and Dijon mustard. Whisk in olive oil, season with salt and pepper. Drizzle vinaigrette over vegetables and toss arugula in. Place salad on plate and top with shrimp. Drizzle any remaining dressing over top to finish. If you don’t have fresh corn can works great too. You can even swap out shrimp for chicken or steak. If using large tomatoes cut in chunky dice and toss in. feel free to add in any peppers or veggies from the fridge too. Use what you have, it will still be delicious. Enjoy!

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