Mexican Shrimp Cocktail

Mexican shrimp cocktail

Happy Cinco de Mayo! Whether you celebrate this holiday or are just in the mood for a light, spring meal, you should absolutely make this shrimp cocktail tonight. It tastes exceptionally great with a side of extra avocado and plantain chips. 😀

Mexican Shrimp Cocktail
Makes about 8 servings

Ingredients:
1 lb cooked shrimp (tail off), peeled and deveined
1/2 medium red onion, diced
1 medium cucumber, peeled and diced
1/2 cup cilantro, chopped
1 jalapeno, deseeded and diced
1 large avocado, cubed
1 14.5 oz can organic diced tomatoes
1 cup organic tomato sauce
1-2 tbsp Tabasco hot sauce
Juice of 1 lime
Salt and black pepper

Directions:
1. Roughly cut half of the shrimp and leave the other half whole. Combine everything in a large bowl and add salt and pepper to taste.
2. Chill in the refrigerator for an hour before serving.

PRINTABLE RECIPE

Advertisements

Paleo Fried Avocado

Paleo fried avocado

If you haven’t noticed, I really like avocados. I think almost everything I make has to involve an avocado somehow. If you don’t like avocados, sorry! There’s this amazing food truck in Austin that serves the best fried avocado taco. It’s served on a corn tortilla with beans, pico de gallo, lettuce, cheese and some super addictive green sauce. It’s so not paleo, but I can’t resist when I’m in Austin. I really wanted to attempt fried avocado and I must say it was a huge success. If you’re missing a crunchy and creamy element in your salads or need a new side item, fried avocado will do the trick. I drizzled mine with my avocado cilantro crema and ate it with a fork…yes, I ate avocados with more avocados drizzled on top. I might need help. 😉

Paleo Fried Avocado
Makes 4 servings

Ingredients:
1 large Haas avocado
1/2 cup coconut flour
1/4 tsp salt
1 egg, whisked in a bowl
4 tbsp coconut oil

Directions:
1. Cut the avocado in half, remove the pit and carefully remove the skin. Slice each piece in half lengthwise. You should now have four slices of avocado.
2. On a plate, add coconut flour and salt.
3. Add coconut oil to a pan and heat on medium.
4. Dip each slice of avocado into the egg and then coat with coconut flour and salt.
5. Carefully place slices in the oil and cook on all sides for about 2 minutes each until flour looks golden brown.
6. Serve warm.

PRINTABLE RECIPE

Mango Avocado Salsa Topped Tilapia

Mango avocado topped tilapia
Today’s recipe was inspired by the springlike weather we’ve been having here in San Antonio. I spent my weekend trying out my new b-cycle membership, dining al fresco at a new restaurant and running errands. This mango avocado salsa is so fresh and delicious, sometimes I eat it with a spoon right out of the bowl. 😀

I actually did not like avocados or mangos until a few years ago. The texture of the avocado and sliminess of the mango freaked me out. My history with avocado goes back to my thyroid cancer diagnosis and having to start the low iodine diet. My first time going on the low iodine diet was very difficult as I was being deprived of pretty much all the food I ate on a daily basis. I was forced to try different food to keep me full. My husband convinced me to try homemade guacamole with homemade corn tortilla chips and man, I was in heaven. Since then, avocados are always well stocked in our pantry.

Mango avocado salsa

Mango Avocado Salsa Topped Tilapia

Makes 4 servings

Ingredients:
Mango Avocado Salsa
1 mango
1 large Haas avocado
1/4 cup cilantro
Juice of 1 lime
1/4 tsp salt
Pinch of black pepper

Tilapia
4 tilapia fillets
1 tsp EVOO
Juice of half of 1 lime
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper

Directions:
1. Preheat oven to 350°F and line a baking sheet with a large piece of foil.
2. Drizzle the EVOO on the foil and place the tilapia fillets on top. Season the top of the tilapia with salt, pepper, cayenne and lime.
3. Cover the tilapia by folding the foil over on all sides, you might need an extra sheet of foil to cover entirely (this keeps the tilapia moist). Bake in the oven for 15 minutes.
4. While the tilapia is baking, peel and dice the avocado and mango and roughly chop the cilantro and place in a bowl. Add the lime juice, salt and pepper and carefully combine everything. Put in the refrigerator until ready to serve.
5. After the tilapia has baked for 15 minutes, turn the oven to broil and cook for an additional 5 minutes.
6. Remove tilapia from oven and let cool for 5 minutes before serving. Pour mango avocado salsa on top or on the side of tilapia fillets.

This tilapia goes great with a side of sautéed asparagus or a spinach salad. Enjoy!

PRINTABLE RECIPE

Paleo Avocado Cilantro Crema

Avocado cilantro crema
I LOVE avocados, especially guacamole and that “green sauce” they serve you at restaurants. There’s one particular Tex-Mex restaurant in Houston that serves the best “green sauce” and I swear I could eat a gallon of that stuff at one time. The problem with that sauce is that it probably contains sour cream and a whole bunch of other bad stuff, not to mention it’s served with addicting corn tortilla chips. I’ve managed to make a close dairy free version of this beloved sauce. It goes well as a dip, for plantain chips or veggies and is also amazing drizzled over grilled chicken, fajitas, casseroles and tons of other dishes. It’s super creamy with a little bit of a kick from the peppers.

Ingredients:
1 ripe large Hass avocado
1/2 cup cilantro, stems removed
10 green chile piquín peppers (add more if you like it really spicy)
Juice of 2 lemons
1/2 cup unsweetened almond milk (coconut milk could be substituted)
1/2 tsp salt

Directions:
1. In a blender, add all the ingredients and purée until it reaches a nice, creamy consistency.
2. Pour in a bowl and serve immediately or store in an air tight container for up to two days in the refrigerator.

PRINTABLE RECIPE