Sunday, June 15, 2014

tzatziki chicken salad and chipotle lime shrimp tacos

On the way home from the beach yesterday I consumed a quarter of a sriracha bagel (my new favorite), one Boston cream donut, a meal from Chick-Fil-A and four peanut butter crackers. I told myself I would make dinner when we got home. Except…we had no food. And after spending wayyyy longer in the car than we should have, I was not about to head to the store. So, we got Subway. And then we each had an apple fritter for dessert. And I finished another quarter of sriracha bagel.

OH FOR THE LOVE OF CARBS!

I woke up this morning determined to get back on track with my eating. I scarfed down two scrambled eggs and spent the morning recipe-searching and grocery shopping. We loved both of the recipes I tried today—chicken salad for lunch and shrimp tacos for dinner. (I didn’t make side dishes for either.) I have a feeling I’ll be making both of them a lot this summer! Click on the recipe title to view the original recipe.

pic by José Picayo
adapted from Cooking Light
makes 3 generous servings, but you could stretch for 4 if using pita chips or pita bread

2/3 cup plain reduced-fat Greek yogurt
1/4 cup finely chopped red onion
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill (I used double because I love dill!)
a tiny pinch of salt (add more to taste)
1/4 teaspoon freshly ground black pepper
1 cucumber, seeded and diced (I peeled mine)
1 garlic clove, minced
2 cups shredded or diced cooked chicken (I grilled up one and a half insanely large chicken breasts, but you could use a rotisserie chicken)

Combine first 8 ingredients, then toss with chicken to coat. We at it plain, but the recipe suggests serving it with pita chips. We loved it just how I made it, but I bet feta would be yummy in there (and maybe black olives, too). I’m also tempted to serve it in lettuce cups next time!

from My Baking Addiction
Chipotle Lime Shrimp Tacos with Corn & Black Bean Salsa
adapted from My Baking Addiction
serves 8-10

small flour tortillas
1 pound shrimp; peeled and deveined
sour cream or greek yogurt (optional)
sriracha or hot sauce (optional)

for the marinade
1 chipotle pepper in adobo; chopped (find in the International aisle alongside jalapeños and green chilies)
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped

for the salsa
3 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1/2 orange or red pepper; diced
1 jalapeno; seeded and diced
2 green onions, sliced

Combine marinade ingredients and add shrimp. (Or be a spaz like me and forget to add the marinade until after the shrimp are cooked.) Let sit for 15-20 minutes. While the shrimp are marinating, combine the salsa ingredients in a separate bowl. I cooked my shrimp in a lightly oiled (with veg oil) cast iron skillet over medium heat, about two and a half minutes per side. Once cooked, chop the larger shrimp into smaller pieces. Combine hot sauce and sour cream/yogurt to make a spicy creamy sauce and spread some on each tortilla. Using a slotted spoon, top tortillas with corn and black bean salsa and shrimp. 

1 comment:

  1. We made the chicken salad tonight... yum! We added feta and served it on tortillas (close enough to pitas, right?!) lined with lettuce. Thanks for the inspiration. :)

    ReplyDelete

thanks for reading!