Shrimp Tacos with Watermelon Salsa and Black Beans

It has been absolutely beautiful the past few days. A little chilly in the evenings, but blue skies everyday   that put me in the best of moods. A good mood always leads to healthy delicious meals. Today it was straight to shrimp tacos. Not sure how this came into my mind, but when it didn't it wouldn't leave. I thought about these shrimp tacos ALL DAY LONG. I think what I was super exited about was my watermelon salsa that I make to go with the shrimp tacos. It is so simple, healthy, and delicious.

I also made my version of black beans to serve with my tacos. They are amazing because I add bacon to them. I mean lets be real, what doesn't get better with bacon? All things in moderation right? Okay lets get to dinner because I know you are hungry!

Watermelon Salsa
GF/DF

printable recipe here

Ingredients: 

3 cups fresh watermelon

1/2 red onion

1 fresh jalapeño
1/4 cup fresh cilantro
juice of 2 limes
1 T olive oil
pinch of salt

This is a super east recipes, barely even a recipes. First off, dice the watermelon and onion.

Remove the seeds from your jalapeño and then finely dice.

Add watermelon, onion, and jalapeño together into a medium bowl.

Squeeze in the juice of your limes.

Chop your cilantro and toss into the bowl.

Add in your olive oil and salt and give everything a good stir.

Cover with plastic wrap and refrigerate until you are ready to eat. You can make this the day before as well! Serve over your shrimp tacos. Oh and I usually just grab a fork and eat it as a delicious snack!

Skillet Black Beans 
GF/DF

printable recipe here

Ingredients:

1 can low sodium black beans
1/2 red onion
2 cloves fresh garlic
4 pieces of GF bacon
1 t ground coriander
1 cup GF, low sodium vegetable broth
salt and pepper to taste

Drain and rinse your black beans.

Dice your onion.

Mince your garlic.

Chop your bacon.

Sauté your bacon in a medium skillet unto almost done.

Add in your onions and sauté for 4-5 minutes or until slightly translucent.

Add in garlic and sauté for an additional minute.

Add in your black beans and coriander and stir to combine. Allow to cook for 3 minutes.

Add in your broth and allow the mixture to come to a boil.

Simmer until most of the liquid is absorbed, about 10 minutes.

When most of the liquid is gone, using the back of a spatula, press the black bean mixture into the pan to break them up a bit. I don't like my beans completely smooth so don't over press. Add salt and pepper to taste.

That's it!

Shrimp Tacos
GF/DF

printable recipe here 

Ingredients: 

1 pound fresh shrimp, peeled and deveined
2 cloves garlic
1 fresh jalapeño
2 T fresh cilantro
pinch of salt
pepper to taste
1 1/2 T olive oil
1 t cumin
juice of one lime
GF corn tortillas
Avocado slices (optional)

What to do:

Dice your garlic.

Remove seeds and finely dice your jalapeño.

Chop your cilantro. 

Head your olive oil in a medium skillet over medium heat.

Add in your garlic and jalapeño and sauté for about 2 minutes.

Toss in your cilantro and cook for about a minute.

Toss in your shrimp and season with the cumin.

Sauté until no longer pink. Stirring often. Be sure not to overcook your shrimp.

Just before serving, squeeze your lime juice in.

Serve inside corn tortillas and top with your watermelon salsa and avocado slices if using.

Enjoy your dinner! Thanks Y'all!

-Wise Wife 

Taco Mama is in the kitchen

When it has been a long day and you want something quick but of course delicious, one of my go to's is TACOS!! What goes with tacos? Salsa and cheese dip! I am here to show you this can ALL be dairy free. If you are like me and someone in your family enjoys dairy, you can always provide cheese for them to sprinkle on top of their personal tacos :) I also like lettuce on my tacos, so makes sure you grab some lettuce shreds at the store

Start by making a taco seasoning. It is SO easy and much healthier than grabbing one of those convenient packs at the store. You can make this ahead of time and just keep it in an airtight container until you are ready to use it.

Taco Seasoning 

Ingredients:

 1 t Oregano

1/2 t Crushed Red Pepper (can add more for more spice)

1 t Paprika

1 T Chili Powder

1/2 t Garlic Powder

1/2 t Onion Powder

2 t Cumin

1 t Salt

1 t black pepper 

Mix all ingredients together to combine completely. That is it! You will use 2 heaping T per pound of ground meat. 

Taco Meat 

1 lb ground beef (or ground turkey for a healthier option)

2 heaping T homemade taco seasoning 

2/3 c water 

Brown the ground beef in a skillet over medium heat until no longer pink (about 10 minutes). Drain the meat with a strainer to remove the extra fat. I like to run water over the meat to ensure all the extra grease is gone. 

Place the meat back in the same skillet, adding the taco seasoning and water. 

Stir to combine. Bring to a simmer and let simmer for 10 minutes. Enjoy!

Fresh Salsa

The easiest way for me to make salsa is in a food processor (or blender). You just put all ingredients into the food processor and blend until chopped up and completely combined. 

Ingredients: 

3 medium Tomatoes

1/2 sweet onion (I prefer vidalia)

1 medium green bell pepper 

1 jalapeño, seeded and cored (if you prefer more heat leave the seeds and core in)

Juice of 1 lime

3/4 cup chopped cilantro 

1 T oregano

1 T cumin 

salt and pepper to taste

Removing the stems, quarter the tomatoes, bell pepper, and onion before putting into the food processor. 

Place remaining ingredients in the food processor and chop until desired consistency. If you like it a little more chunky, don't chop as long. I like it more combined so I process it a little longer. 

The longer the salsa sits in the fridge, the better it gets. If you're making for a party, make it a few hours ahead of time, or even the night before. 

Dairy Free "Cheese" Dip

 I know what you're thinking, how can cheese dip be dairy free? I am here to show you! 

The key is to use one of my new favorite products, Daiya mozzarella shreds. 

The mozzarella style shreds are, among other things, kosher, vegan, preservative free, trans fat free, gluten free, and peanut free. I mean this stuff is AMAZING! 

Ingredients: 

1 bag Daiya Mozzarella shreds

1 T buttery spread

1 can diced green chiles 

1 cup of milk alternative ( I used almond, but you could use soy or rice)

1/2 t cayenne

1 1/2 t paprika

2 t cumin

2 t garlic powder

2 t onion powder

Combine the mozzarella shreds, milk alternative, and buttery spread together in a saucepan and melt over medium low heat.  For a thinner cheese dip, add in more milk substitute.

Once melted, add in the remaining ingredients and stir to combine. Serve with your gluten free chips!

Hope your taco night is yummy!!

Thanks Y'all!

-Wise Wife