Grilled Shrimp Tacos with Green Apple Salsa (adapted from myrecipes.com)
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/4 teaspoon salt, divided
1/2 teaspoon grated lime rind
1 Granny Smith apple, cored and thinly sliced
1 minced Thai chile pepper
8 (6-inch) whole wheat tortillas (recommend: Toufouyan Soft Wheat Tacos)
1 ounce crumbled queso blanco
Tomato Salsa, optional
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired.
4. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso blanco. Pop it under the broiler to slightly melt the cheese. Serve with Tomato Salsa, if desired.
I adapted this recipe from Eating Well. It takes about 25 minutes to prepare and cook. According to the website, one panini sandwich serving contains 330 calories. I imagine that if you use cooking spray instead of oil, the calories may be even less–how much, I don’t know, but hey, every little bit counts! What I also liked about it was that it was flavorful without having to use additional salt. I recommend serving it with a salad, such as strawberries, baby spinach, dried cranberries, and almonds.
Southwestern Cheese Panini
Makes 4 servings
4 ounces shredded sharp Cheddar cheese or Pepper Jack cheese
1 cup shredded zucchini
1/2 cup shredded carrot
1/4 cup finely chopped red onion (or a combination of onion, scallion, and chopped cilantro)
1/4-1/2 cup prepared salsa, drained of excess liquid, if chunky salsa
1 tablespoon chopped pickled jalapeño pepper, (optional)
8 slices whole-wheat bread or multi-grain bread
2 teaspoons canola oil or cooking spray
- Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
- In a medium bowl, combine cheese, zucchini, carrot, onion, salsa, jalapeño (if using). Put one slice of bread on the work surface. Scoop about 1/2 cup of the zucchini mixture on the bread. Top with another slice of bread. Cook’s Note: I used Pepper Jack cheese and multi-grain bread which I think add more flavor and texture to the panini.
- Heat 1 teaspoon oil, if using, or spray a large non-stick skillet with cooking spray, over medium heat. Place the panini in the non-stick skillet. Weigh it down with the medium skillet with the 4 cans. Cook until golden, about 2 minutes. Remove the top skillet with the cans. Reduce the heat to medium low and flip the panini. Replace the top skillet. Cook until the second side is golden, 1-3 minutes more. Repeat with another teaspoon oil, if using, and another panini.
This is my first summer in New York, and it’s packed to the humid skies with locals and tourists. I miss summers in Calgary, where the sidewalks are lonely and the humidity is low. Summer is not the season for cooking in the kitchen, and I have discovered that Eating Well has a number of Quick and Easy recipes online. Black Bean Quesadillas, I love you! I adapted the recipe by increasing the cheese and the salsa. I left out the oil and just used my grill pan to toast the tortillas. It really doesn’t need oil to cook. Whole wheat tortillas have a nutty toasty flavor anyway!
Black Bean Quesadillas
Makes 4 servings
Prep time: 5 minutes
Cooking time: 12 minutes
1 15-ounce can black beans, rinsed
1/2 – 1 cup shredded Monterey Jack cheese, preferably pepper Jack
1 cup prepared fresh salsa, divided (I bought mild salsa from Trader Joe’s)
4 8-inch whole-wheat tortillas (I used rectangular whole wheat roll-ups)
1 ripe avocado, diced, optional
1. Combine beans, cheese and 1/4 – 1/2 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat a large non stick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 6 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat. Serve the quesadillas with avocado, if desired, and the remaining salsa.