Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Vegetarian Black Bean Tacos
Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!
While we’ve all been staying at home more, a lot of us have set some goals. Some have fitness goals. Others are baking up delectables in the kitchen. Others are working on home projects, organizing all the things, or working in the garden. (And, hopefully all of us are doing this.) It’s been interesting to see what people have done in this crazy and challenging time. In our house we’ve been doing a lot of the above, but I’ve also been taking time to explore my horizons when it comes to wine. I often reach for my go-to faves when…
These Lebanese-inspired Grilled Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
Grilled Chicken Kabobs with Yogurt Sauce
These Grilled Chicken Kabobs are marinated in lemon juice, olive oil, za’atar, and garlic and served with a cucumber yogurt sauce on the side. You can use either chicken breasts or thighs. I use both depending on what I have on hand. Of course, breast is leaner so that means they’ll be a little drier than thighs, but both taste wonderful. Some other great grilled kabob options are these Grilled Shrimp Scampi Skewers, Grilled Salmon Kabobs, and Grilled Lemon Dijon Chicken Skewers.
Heads up: A 10-minute Whole30 summer meal comin’ your way: Watercress Salad with Peaches and Prosciutto! This fresh and healthy salad is summer on a plate!
A Restaurant Favorite At Home!
Prosciutto-wrapped peaches on a bed of bitter greens is a classic Italian starter that I used to order every time I spotted it on a summer menu…’til it finally dawned on me that this dead-simple recipe can be made at home for pennies on the dollar. Yeah, I can be dense sometimes. It took this old dog a decade to learn this peachy new trick, but hey: better late than never, right?
Once ripe peaches made their first appearance of the year at the local farmers’ market, I started making this savory, sweet, and assertive summer salad on a regular basis. Can you blame me? I mean, the hardest part is just wrapping prosciutto around peach slices!
Seared Peaches are better than Grilled Peaches!
Most recipes call for grilling the porky peaches, but I’ve found that searing ’em in a skillet is a much easier and faster method. In fact, it takes longer to fire up the barbecue than it does to prepare and eat this gorgeous hot-weather salad using a skillet.
Watercress Salad!
In my version of this classic dish, I also replaced the usual bed of arugula with watercress. Both types of greens add a pleasing bitter bite to this salad, but watercress is the new Queen Bee of the vegetable aisle (that’s right: move over, kale), and I’ve been doing my darnedest to incorporate this nutrient-packed powerhouse into my diet. Plus, the warm peaches wilt the watercress slightly, making each mouthful a kaleidoscope of flavors and textures.
What can you use in place of prosciutto?
If you can’t find prosciutto at the market, you can sear the peaches without wrapping them with anything. Bacon slices are too thick and won’t crisp up before the peaches get overcooked. I prefer to fry up chopped up bacon bits and add them to the salad if I still want some salty porky goodness. Don’t eat pork? Crumble on some crispy Chicken Cracklings!
Let’s make Watercress Salad With Peaches and Prosciutto!
Serves 1 as an entree or 2 as an appetizer
Ingredients:
2 cups watercress, thin stems and leaves only
1 ripe (but still firm) peach
6 thin slices prosciutto (I like La Quercia brand)
All of my recommended kitchen tools are listed here.
Method:
Grab a big bunch of watercress and pick off the tender leaves and thin stems until you have 2 cups of salad greens. (Reserve the rest to add to soup. Like Simple Egg Drop Soup!)
Wash and spin dry the greens before dumping ’em on a plate.
Slice your peach in half, remove the pit, and divide each half into thirds to get six slices. Wrap a slice of prosciutto around each wedge of fruit.
The prosciutto should be coiled flat and tight around the peach slice.
While you’re preparing the peaches, heat a skillet or griddle over medium-high heat. Add the ghee or avocado oil, and swirl to coat the pan. When the pan is hot, lay the peaches on one side and cook for about a minute or until browned. Then, flip each wedge over onto its other flat side, and cook for another 30-60 seconds.
When the peaches are browned on both sides, flip them peach-skin side down. and brown the bottom for 30-60 seconds.
Place the hot peaches on the bed of watercress. Chop up the pistachios and sprinkle on top of the salad.
Add a generous drizzle of extra virgin olive oil and balsamic vinegar to taste, and top with freshly cracked black pepper.
[Originally posted on July 9, 2018. Updated with new details and photos on June 28, 2020.]
Watercress Salad with Peaches and Prosciutto is one of my favorite summertime salads! This 10-minute Whole30-friendly dish is a healthy and simple meal!
Grab a big bunch of watercress and pick off the tender leaves and thin stems until you have 2 cups of salad greens. (Reserve the rest to add to soup. Like Simple Egg Drop Soup!) Wash and spin dry the greens before dumping ’em on a plate.
Slice your peach in half, remove the pit, and divide each half into thirds to get six slices. Wrap a slice of prosciutto around each wedge of fruit. The prosciutto should be coiled flat and tight around the peach slice.
While you’re preparing the peaches, heat a skillet or griddle over medium-high heat. Add the ghee or avocado oil, and swirl to coat the pan. When the pan is hot, lay the peaches on one side and cook for about a minute or until browned. Then, flip each wedge over onto its other flat side, and cook for another 30-60 seconds.
When the peaches are browned on both sides, flip them peach-skin side down. and brown the bottom for 30-60 seconds.
Place the hot peaches on the bed of watercress. Chop up the pistachios and sprinkle on top of the salad.
Add a generous drizzle of extra virgin olive oil and balsamic vinegar to taste, and top with freshly cracked black pepper.
I can’t believe it is almost July 4th!! In this week’s meal plan you will notice that there is more meat (beef) for the weekend than I usually include. This is for those that might be BBQ-ing for the holiday and serving a small crowd. If meat is too expensive or hard to find, you can swap it for chicken or fish. You can also check my recipes under the July 4th holiday tab. I have also included interchangeable meals for both Saturday and Sunday lunch and dinner meals so you can pick and choose or move things around to work for your schedule. Have a safe and happy 4th!
This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.
Broccoli Beef
One of my favorite types of food to order in is Chinese takeout. However, it is not always the healthiest. That’s why I love cooking lighter versions at home. This Broccoli Beef recipe is even better than takeout. You may also like this Peruvian Beef Stir Fry called Lomo Saltado. If you prefer chicken, try my Chicken and Broccoli Stir Fry.
From COVID-19 to fighting for racial justice, right now stress is high for all of us — including our kids. While we encourage you to continue having necessary conversations with your children about racism and COVID-19 often (recent Sesame Street specials can help if you don’t know where to begin — get them here and here), it’s also important to help yourself and your kids to self-care by giving them tools to manage big feelings (and the awareness from us that those big feelings may manifest differently in our kids’ behaviors than they do in ours). To help us with…
Grilled Crab Legs is such a treat in the summer, this foolproof recipe is so easy and works with king crab legs, Dungeness crab legs and snow crab legs!
Grilled Crab Legs
Grilling Crab Legs is so easy – it’s my favorite method to cook them! There’s no looking for a big pot or making a mess in the kitchen. Just thaw the legs and heat them on the grill. Then crack them open and enjoy! Some of my other favorite ways to eat crab are Baked Crab Cakes, Crab Cauliflower Fried “Rice” and Tomato, Corn, Crab and Avocado Salad.
Summer is finally here! What are your favorite summer meals? You can check out some of mine under the summer tab on the blog. I hope you have had a chance to see and try to the recipe I shared from the Original Flava cookbook, so good! I also hope you saw that I have a new meal prep cookbook coming out this September! I am so excited!!! Pre-orders are available now. Thank you to all who voted on what the next cookbook should be!
Jamaican Beef Patties are filled with spicy beef, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.
Jamaican Beef Patties
Jamaican Beef Patties have a unique flavor that you won’t find in any other cuisine in the world with turmeric to give it that Caribbean color. I used to buy beef patties in a little Jamaican spot when I was a college student on a budget. They reminded me of empanadas, only a lot spicier! When I went to Jamaica, I made it a point to try them every chance I could.
I’m beyond thrilled to give you a sneak peak of my fifth cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life: A Cookbook.
Skinnytaste Meal Prep Cookbook
It’s finally available for pre-order! This has been the most challenging time to write, photograph and print a cookbook, so I’m beyond excited to finally share my new baby! Skinnytaste Meal Prep hits book stores and ships out Sept 15th! But you can pre-order now and be one of the first to get your copy.
Just like we do at the start of every new season, we’ve got some new workout tracks for you. And, usually we pick the most high-energy songs we can. You know, to get pumped up and get moving. But right now … with all the things going on … well, we wanted to also share some new tracks that are a little more calming and healing — along with a few playlists that will help energize you daily to do the work that is so desperately needed to change our world. (Not sure where to start? Read this post for…
Raise your hands if you’re hungry for some Whole30-friendly Paleo Shrimp Tacos! This quick and healthy weeknight supper is a cinch to throw together!
Tired of Ground Beef Tacos?
When I was little, I somehow got the idea that all tacos consisted of ground beef served in crispy, fried taco shells. As a suburban child of the ’70s and ’80s, I naturally assumed that all tacos looked just like the crunchy variety from Taco Bell. (Believe it or not, Taco Bell didn’t introduce soft tacos until 1987, when I was already a teenager.) When my Aunt Elaine would make tacos at home, she went even further: She’d stuff seasoned ground meat into soft corn tortillas, and then seal ’em tight and DEEP FRY THE WHOLE THING. (They were delicious, by the way.) To me, tacos = fried corn shells and meat.
It wasn’t until I was in high school that a friend took me to an authentic Mexican taqueria, where I saw—and tasted—the incredible variety of tacos available. There weren’t just “ground beef tacos” on the menu; you could choose from carne asada, cabeza, and lengua. And beef wasn’t the only option, either. There was tinga de pollo, carnitas, and even camarones—SHRIMP!
Healthy Weeknight Shrimp Tacos!
Over the years, shrimp tacos have become a favorite in our family. We make ’em whenever we crave the bright, fresh combination of shrimp, lime, and avocado (which is, admittedly, all the time). These shrimp tacos are Paleo, Keto, and Whole30-friendly, too) because we substitute butter lettuce leaves for the tortillas—but to be honest, with these tacos, we never miss the tortillas anyway. Soft or crispy, the tortillas would just mask the brilliant, zesty flavors of these Paleo Shrimp Tacos.
How to cook them on a grill
Although I usually cook these shrimp tacos on a sheet pan in the oven, I prefer to throw them on the grill in the summertime!
On a Traeger Grill
If you’ve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it. I’ve learned through some trial and error that my oven recipes can cook in a Traeger, but you need to increase the temperature by about 25°F (i.e. for this recipe, cook in the Traeger at 425°F for 6 to 8 minutes or until just cooked through). For those of you wondering, I own and highly recommend this Traeger model.
On a Gas Grill
Got a gas grill? Soak some bamboo skewers in water for 30 minutes. Grab a skewer and thread about 6 to 8 shrimp on it. Repeat the process until all the shrimp are skewered.
Crank the burners on the gas grill to high, cover, and heat until super hot. Then, scrape the grates clean and oil with avocado oil. Place the skewers on the grill and cook covered for 3 to 4 minutes, before flipping and cooking for 2 to 3 more minutes or until pink and just cooked through.
Air Fryer Cooking Instructions
Yes, you can cook the shrimp in an air fryer! Heat the air fryer to 400°F and place the shrimp in a single layer in the cooking basket. Air-fry for 5 to 7 minutes or until pink and just cooked through. You may need to cook the shrimp in batches if the basket is small.
All of my recommended kitchen tools are listed here.
Method:
In a bowl, stir together the oil, oregano, garlic, and lime zest.
Toss in the shrimp.
Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It’ll still taste good!)
Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that I make for my Sheet Pan Chicken Fajitas!) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.
Blitz until smooth. Add some water to thin out the sauce if desired.Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.
When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Toss the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.
Pop it in the oven.
Roast for 6 to 8 minutes or until the shrimp is cooked through.
Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.
Ta-da! Paleo Shrimp Tacos—and they’re perfect for your Whole30, too!
[Originally posted on January 15, 2018. Updated with new details and photos on June 15, 2020.]
In a bowl, stir together the oil, oregano, garlic, and lime zest. Toss in the shrimp.
Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It’ll still taste good!)
Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that I make for my Sheet Pan Chicken Fajitas!) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.
Blitz until smooth. Add some water to thin out the sauce if desired.Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.
When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Toss the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.
Pop it in the oven. Roast for 6 to 8 minutes or until the shrimp is cooked through.
Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.
Notes
How To Cook On A Traeger Grill
If you’ve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it. I’ve learned through some trial and error that my oven recipes can cook in a Traeger, but you need to increase the temperature by about 25°F (i.e. for this recipe, cook in the Traeger at 425°F for 6 to 8 minutes or until just cooked through).
How To Cook On A Gas Grill
Got a gas grill? Soak some bamboo skewers in water for 30 minutes. Grab a skewer and thread about 6 to 8 shrimp on it. Repeat the process until all the shrimp are skewered.
Crank the burners on the gas grill to high, cover, and heat until super hot. Then, scrape the grates clean and oil with avocado oil. Place the skewers on the grill and cook covered for 3 to 4 minutes, before flipping and cooking for 2 to 3 more minutes or until pink and just cooked through.
Air Fryer Cooking Instructions
Heat the air fryer to 400°F and place the shrimp in a single layer in the cooking basket. Air-fry for 5 to 7 minutes or until pink and just cooked through. You may need to cook the shrimp in batches if the basket is small.
