Shrimp Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

marinated shrimp
Ingredients
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers

8 flour tortillas (8 inches)


Directions For Shrimp
1.In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2.Preheat grill for medium-low heat. Discard marinade.
3.Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Taco Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. SEE SHRIMP DIRECTIONS

4. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.

Soft Fish Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Other Ingredients:
4 halibut fillets, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 flour tortillas (8 inches)

Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. For the Halibut: Lightly brush the halibut all over with oil and season with the chile powder, salt, and pepper. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill and break into 1-inch pieces.

5. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.

Taco Meat Pie From Heather

Ingredients
• 1 box of Pillsbury pie crusts
• 1 can ranch style beans mostly drained
• 1 lb ground beef
• 1 small onion
• 1 can Campbell’s fiesta cheese soup (we use the regular cheddar soup cause Hannah does not like spicy)
• 1 pack taco seasoning
• 1 can of sliced carrots drained
• 1 can corn drained

Directions:
1. Preheat oven to 350
2. Place one of the pie rounds in a pie dish
3. In a large pan Brown the meat and onion, drain off the fat.
4. Add in the cheese soup and taco seasoning
5. Add in the ranch beans, corn and carrots, mix well
6. Add beef mixture to pie crust in the pie pan
7. Place the other pie crust over the top, pinch the edges closed
8. Bake in the oven till pie crust is golden brown (not sure the time maybe 15-20 minutes) just keep any eye on it. Also sometimes it may boil over so good to have a pan underneath or foil.

**Note: I sometimes cook the bottom pie crust by itself for about 5 minutes until it starts to slightly brown then add the meat mixture, and top crust and continue cooking.

Tex-Mex Tortilla Lasagna

1lb Lean Ground Turkey

1/2 a large Onion, small dice

1tsp minced Garlic

1pkt Taco Seasoning (or from scratch)

1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)

1 Can Black Beans-Drained & RINSED

1 Can Fat Free Refried Beans

1/8 cup diced green onion

2 large handfuls FRESH Baby Spinach-chopped

1lb Shredded Mozzarella Cheese

Fresh Lettuce

Fresh chopped Tomato

cooking spray

Taco Size Tortillas

Sour Cream

Pre-heat oven @ 350*

Directions:

1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.

2-Add ground turkey to frying pan and cook until browned; about 6 minutes.

3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)

4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.

5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.

6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.

7-Repeat this until you've used all of the incrediants or run out of room.

8-Your last layer will just be tortills and topped with cheese.

9-Bake for about 20 minutes or until your desired crispiness is reached.

Let stand for 5 minutes after removed from the oven.

Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)

This was SO GOOD! Could be an easy meatless meal, too!