Mexican Grilled Shrimp Bowls with tomato avocado salsa, grilled corn and cilantro lime crema over fluffy white rice. This healthy bowl is packed with layers of flavor. A quick marinade of Tajin and Chamoy brings all the flavor to these grilled shrimp. Fresh cherry tomatoes and avocado create a quick salsa and the grilled corn can be cut off the cob and added straight to the mix. Top it all with a light and creamy cilantro lime crema to bring it all together. Ingredients in Mexican Grilled Shrimp Bowls Related Recipes If you love shrimp, you’ve come to the right place. They are such a quick and easy protein to…
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Chorizo-Poblano Tortilla Bake an easy weeknight dinner with layers of corn tortillas, chorizo, poblano and creamy jack cheese. Imagine a Mexican inspired lasagna with layers of corn tortillas, melty cheese and spicy chorizo. Leaving the edges of the tortillas exposed creates a crispy texture that is out of this world delicious. Ingredients in Chorizo-Poblano Tortilla Bake Help me and I’ll help you – Shop Amazon.com to find any items with a link. Related Recipes Get that baked cheesy Mexican vibe going on with these favorites. Chorizo and Jack Enmoladas are basically enchiladas but with mole sauce. Love seafood? Try Dungeness Crab Enchiladas, you won’t be disappointed. Prefer a mild green…
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Grilled Sablefish with Roasted Poblano Vinaigrette is light, buttery and topped with a sweet and spicy pineapple salsa. You may know Sablefish as Black Cod, but it’s actually not part of the cod family. While they are both bottom feeders and caught in deeper waters, they do taste slightly different. Sablefish is very popular with chefs in high end restaurants for its buttery texture. It is mild in flavor and really melts in your mouth. Sablefish in local to the Pacific Northwest waters and can usually be found at fish markets and farmer’s markets in the area. You can also purchase online at You Are What You Eat Fish Company…
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Cilantro Chimichurri Flank Steak seasoned, quickly grilled and served sliced with fresh cilantro chimichurri sauce and sides. This is one of our go-to summer dinners for dining on the patio. Flank steak is relatively light because it’s a leaner type of meat. I like to serve with a fresh tomato avocado salad and some pinto beans. Serve flank steak cooked to medium and sliced against the grain. It grills up quickly making it a perfect weeknight recipe or al fresco dining on the patio. Topped with plenty of cilantro chimichurri, a blend of fresh cilantro, garlic, red wine vinegar, avocado oil, agave, salt and pepper, for an unbelievable amount of…
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Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette. This is a salad to be shared. Layered on a big serving platter and set out to eat amongst friends. Wedge salads are a fabulous way to showcase your favorite toppings. Mini wedge salads are a little easier to eat because they are cut into smaller wedges. This means more toppings per bite ratio. Crisp iceberg lettuce is cut into small wedges and layered with thinly sliced radish, red onion and cilantro. Next add slices of creamy avocado and crumbled queso fresco cheese. This all gets topped with large shrimp that…
