shrimp tacos

pairs well with a margarita. makes 8 small tacos.

• 1 pound raw shrimp; peeled, deveined, and chopped

• 2 tsp each chili powder and cumin

• 1/2 tsp each garlic powder and onion powder

• 1/4 tsp cayenne pepper

• 1 tsp sea salt

• 2 tbs corn starch

• 8 street taco tortillas

• for serving: avocado, red onion, cotija cheese, lime wedges

coleslaw ingredients:

• 1 bag coleslaw mix

• 1/2 cup sour cream or full-fat Greek yogurt

• 1/2 cup chopped scallions

• 1/2 cup cilantro

• 2 cloves garlic, minced

• juice of two limes

• 1 diced jalepeno (optional)

• 1/4 water, if needed to thin the dressing

combine the shrimp with all seasonings and the corn starch. in a large skillet over medium heat, add 1 tbs avocado oil. cook the shrimp through - 7-8 minutes.

to assemble the tacos, add some coleslaw to each tortilla. top with shrimp and your preferred toppings.

crockpot quinoa casserole

healthy and vegetarian comfort food. serves 4 as a main course.

• 1 cup water or vegetable broth

• 1/2 cup dry quinoa

• 3 cups peeled and diced sweet potato (about 2 large potatoes)

• 15-ounce can black beans, rinsed and drained

• small can corn, rinsed and drained

• 1 jar prepared salsa

• 1 medium bell pepper, diced

• 1 small onion, chopped

• 2 tbs taco seasoning

• cilantro to taste

• 1 cup shredded cheese

• to serve: green onions, avocado, sour cream, tortilla chips

Combine all ingredients except for cheese and toppings in slow cooker and stir to combine. Cook on high 2-3 hours or low 4-6 hours.

Season with salt and pepper to taste. Stir in cheese and serve warm.

enchiladas

trust me, take the time to make the sauce.

sauce:

• 3 tbs olive oil

• 3 tbs flour

• 1 tbs chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp each oregano, salt, cayenne pepper

• pinch of cinnamon

• 2 tbs tomato paste

• 2 cups vegetable broth

• 1 tsp apple cider or distilled white vinegar

• black pepper to taste

enchiladas:

• 2 tbs cooking oil

• 1 small onion, diced

• 1 1/2 lbs diced chicken breasts

• 1 4-oz can diced green chiles

• 1 15-oz can black beans or corn (or both if making vegetarian)

• salt and pepper to taste

• 8 large flour tortillas

• 2 cups Mexican blend shredded cheese

• optional toppings: cilantro, red onion, avocado, sour cream

For the sauce, measure out all of the dry ingredients to start. In a medium-size pot, heat the oil until it sizzles slightly. When ready, add in the dry ingredients and whisk constantly for about 1 minute. Whisk in the tomato paste and then slowly pour in the broth. Raise heat to medium-high and simmer. Reduce heat. Cook, whisking often, for 5-7 minutes until thickened. Remove from heat. Add vinegar and black pepper to taste.

For the enchiladas, preheat the oven to 350°. In a large pan, heat the oil over medium-high. Saute the onions for 3 minutes. Add green chiles and chicken/corn/beans until everything is hot and cooked through. Season with salt and pepper to taste.

To assemble the enchiladas, lay out a tortilla and add 2 tbs of sauce, a generous spoonful of filling, and top with cheese. Place in a greased baking dish, seam-side down. When assembled, cover with remaining sauce and cheese. Bake uncovered for 20 minutes.

salsa verde

worth the effort. I had no idea what a tomatillo was until I made this.

• 1 1/2 lb tomatillos (better to overestimate than underestimate this one)

• 1/2 onion, diced

• 2 cloves garlic, minced

• cilantro to taste

• juice of 1/2 lime

• 2 jalapeño peppers, diced and seeded (I don’t like spice and the 2 seeded jalapeños was perfect; skip the seeding if you are not as big of a wimp)

• salt to taste

Peel and rinse the tomatillos. Cut each in half and place cut side down on a tinfoiled baking sheet. Place under the broiler until they just start to brown or if you are scared of the broiler like me, roast at 425º for about 10 minutes.

Combine with all other ingredients in a blender or food processor. Serve chilled.