Dinner in 15 minutes is totally possible with Taylor Farms Southwest Chopped Salad Kit. Smokey shrimp top this creamy cilantro lime chopped salad and it all gets wrapped up in a warmed tortilla for #tacotuesday Pull together #tacotuesday in just 15 minutes. Go and grab yourself a bag of Taylor Farms Southwest Chopped Salad, an ear of corn and some nice shrimp. We’re making SW Chopped Shrimp Tacos for dinner tonight. These days it’s lighter longer and I find myself wanting to spend more time outside then cooking dinner inside. I get home from my day job and have work to do on making my farm happen. There’s chickens to…
-
-
Crunchy Fish Tacos combines bite size Panko coated cod cubes with sweet mango salsa and a creamy, smoky angel hair coleslaw. What makes this fish taco different than the rest? This Panko coated cod is cut into cubes and you know what that means? More surface area for crunchiness! Topped with sweet and spicy mango salsa and served over creamy chipotle slaw in a soft tortilla. It’s a fact, cubes = more surface area and Crunch! Plus smaller pieces make for easier and quicker time in the fryer. It’s a win-win all around. They’re like little morsels or happiness. Topped with fresh mango salsa that delivers a sweetness with a…
-
As promised, a week full of #CincoDeMayo recipes including these Enchiladas Suizas made with ground beef. Creamy, cheesy Enchiladas Suizas uses a tomatillo base and gets tops with thinly slices red onion and cilantro. Who wouldn’t want to dive into a big ‘ol dish of cheesy enchiladas? These Enchiladas Suizas are made with ground beef, but you could easily make them vegetarian and just use cheese as the filling. In fact, that’s how I like them best! Whenever I make a batch for the family, I make two full dishes of these, one with beef and one with cheese. This recipe uses my Salsa Verde recipe combined with a little…
-
Grilled shrimp and scallops get piled high on a crunchy tostada with fresh corn and tomato salad drizzled with a refreshing cilantro lime vinaigrette. We’re one week away from Cinco de Mayo and I’d say that’s a reason to celebrate Mexican food! I mean, do we really need a reason? I could eat Mexican food everyday especially if it’s paired with succulent seafood. All those bright, fresh colors and textures layered with a depth of spices and the crunch….Yep, Mexican food has it all. When you fuse it with Pacific Northwest flavors it just gets better. Elegance. Shrimp and scallops get gently grilled adding a hint of smokiness as they…
-
Pacific Snapper gets coated in cornmeal for an extra crunchy bite then drizzled with a refreshing tequila lime sauce. The S T R A W B E R R I E S A R E C O M I N G and I feel like they are early. What about you guys? Do you have strawberries yet? If you do, I have a little Strawberry Jicama Salsa that looks pretty and tastes amazing with your Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce! This recipe calls for Pacific Snapper, after all we are in the PNW, but you can use any type of rock fish…a.k.a. ugly fish. Most of us…
