Grilled Shrimp Tacos with Sriracha Slaw

Grilled Shrimp Tacos with Sriracha Slaw

This is so good! I served it with a side of fresh Mexican corn. I posted a recipe for the corn last year and we eat it constantly when corn is in season.

IMG_0993.jpg

IMG_0978.jpg

IMG_0982.jpg

IMG_0987.jpg

IMG_0988.jpg

Ingredients

1 pound shrimp, deveined, peeled on skewers
Coconut oil spray
1 tsp paprika
4 Corn or flour tortillas
1 heaping cup finely shredded cabbage
1/4 cup yogurt Ranch dressing
2 Tbsp Sriracha sauce
1/2 lime or about 1 tsp lime juice
1 Tbsp apple cider vinegar
1 Tbsp Honey
salt & pepper to taste
Half a sliced avocado

Directions

For the Sriracha Ranch, whisk together the ranch and Sriracha sauce. For a spicier sauce, add extra Sriracha to taste.

For the Slaw, combine cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Adjust honey to taste and set aside to marinate while you cook the shrimp.

Pat shrimp dry and season with paprika, salt, and pepper. Mix well to coat both sides. Put shrimp on metal skewers and set in the fridge while you make your slaw and sauce.

Heat the grill and cook, depending on shrimp size, about 3 min each side.

Remove from skewers and chop each shrimp in half. Line your tortillas with shrimp and top with a hearty drizzle of sauce. Top with slaw and sliced avocado.

 

Advertisements
Zucchini, Sweet Potato, Avocado Rolls

Zucchini, Sweet Potato, Avocado Rolls

IMG_1818

I was inspired by a recipe posted a couple of years ago on a blog I love, LemonsandBasil.com.
I love roasted sweet potato and these make wonderful appetizers as well as a side dish. I am going to try a version with goat cheese, because everything is good with cheese. These are super easy. I used a grill pan for the zucchini but you could use them directly on the gill or in a grill pan on the stove top. NOTE: I think next time I will also make the sweet potato “fries”a little shorter.

IMG_1813

FullSizeRender-2

IMG_1817

IMG_1816

Ingredients

  • 2 medium zucchini
  • 1 large sweet potatoes
  • 2 Tablespoons Olive oil, divided
  • 1 avocado, sliced
  • smoked paprika
  • course sea salt and pepper

Directions

  1. Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
  2. Meanwhile, preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
  3. Line a baking sheet with tin foil, lay sweet potatoes flat, drizzle with 1 tablespoon of olive oil, sprinkle with the salt, pepper and smoked paprika  and bake 15-20 minutes.
  4. Once the zucchini has “sweat” for approximately 15 minutes, brush lightly with a little olive oil.
  5. Grill zucchini slices on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
  6. Add sweet potato wedges and avocado slices to zucchini pieces and roll up.