Happy Labor Day everyone! I hope you're all enjoying a wonderful long weekend and that the weather is nice enough for you to be outside with friends and family... preferably eating. ;) Labor Day for me has always been the last chance to really enjoy some delicious barbecued food with great friends. Here in New England, Labor Day Weekend is the end of the backyard BBQ season and the beginning of fall and cooler temperatures. That being said, I thought I'd share a recipe for something a bit summery. After all, it's the last chance to make it before you put your grill away and move onto soup making and Thanksgiving.
Grilled Cilantro Shrimp Tacos with Mango Salsa
Excerpted from Clean Eating for Busy Families by Michelle Dudash
If you don’t feel like using the grill, cook the shrimp and marinade in a loosely covered skillet over medium heat, reducing heat as needed. You’ll know a mango is ripe when it yields slightly to a gentle squeeze.
1 pound (455 g) peeled and deveined large shrimp (21/25 count), tails removed
¼ cup (4 g) chopped cilantro
2 tablespoons (28 ml) lime juice
1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil
2 teaspoons (6 g) minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 long grill skewers (if using wooden skewers, presoak in water 10 minutes)
1 mango, diced (about 1 cup, or 175 g)
¾ cup (113 g) chopped red bell pepper
2 tablespoons (2 g) chopped cilantro
2 tablespoons (13 g) thinly sliced scallions
2 teaspoons (10 ml) lime juice
½ teaspoon minced garlic
½ teaspoon minced jalapeno (add more to make it spicier)
¼ teaspoon ground cumin
1/ 8 teaspoon chili powder
1 pinch salt
1 pinch freshly ground black pepper
8 corn or small whole-grain flour tortillas
Extra-virgin olive oil for drizzling
To make the shrimp: Preheat grill on medium-high heat (400°F, 200°C, or gas mark 6). In a medium bowl, mix shrimp with cilantro, lime juice, oil, garlic, salt, and pepper. Stand 2 skewers up on the counter, ½ inch (1.3 cm) apart with sharp sides pointing up, and thread on the shrimp, pushing them all the way down to 1 inch (2.5 cm) from base of skewers.
Repeat until all the shrimp are skewered, being careful to leave small spaces between each. Place shrimp skewers on a sheet pan, cover with plastic wrap, and chill to marinate at least 15 minutes, or up to 4 hours.
To make the salsa: Stir together mango, bell pepper, cilantro, scallions, lime juice, garlic, jalapeno, cumin, chili powder, salt, and pepper.
Oil the grill and place shrimp on the grate. Close the lid and cook for 3 to 4 minutes until shrimp are opaque almost halfway through. Turn skewers over to cook the shrimp through, another 2 to 3 minutes. Remove shrimp from skewers. Heat tortillas on the grill or in a microwave until hot, about 30 seconds. Fill tortillas with shrimp and salsa and drizzle with oil.
Total Prep and Cook Time: 1 hour, 15 minutes
Yield: 4 servings, 2 tacos each (with 8 shrimp and 1/3 cup [83 g] salsa)
Per serving: 249 calories; 6 g total fat; 1 g saturated fat; 18 g protein; 32 g carbohydrate; 5 g dietary fiber; 137 mg cholesterol.
To save time, pulse the salsa ingredients separately in a food processor to chop and then combine in a bowl.
All moms know what a struggle it can be to get dinner on the table night after night—you want to prepare healthy meals for your family, but picky eaters, busy schedules, and way-too-long cooking times always seem to stand in your way.
Clean Eating for Busy Families takes the challenge out of putting delicious food on the family table on a nightly basis by providing you with a clear plan for dinner success. With streamlined weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating, you’ll find it a cinch to trade in that uninspired takeout for wholesome meals that don’t just put your tummy to ease, but your mind too.
It’s Quick: From easy sautés and casseroles, to slow cooker meals, to pan-less grilling, all the recipes you’ll find inside list both mode and length of cooking time, so there’s no time wasted trying to figure out a time plan or what works best for your schedule. Plus, most recipes can be prepared in thirty minutes or less!
It’s Clean: The ever-growing “clean food” movement, which focuses on a healthy, whole foods-based approach to eating, lies at the foundation of this book, so you can be sure you’re feeding your family the very best. From wholesome ingredient lists to nutritional analysis on every recipe, you can feel confident that every meal you prepare is both nutrient-rich and calorie-conscious.
It’s Green: Featuring eco-friendly tips, along with information on how to go green while shopping and cooking, you’ll find it a cinch to keep your family and the planet happy. You’ll also find the peak season noted on every recipe, as well as substitutions for ingredients that are out of season, so you can adapt according to what works best for you.
And most importantly…it’s delicious! From Orange Peel Chicken & Broccoli Stir-fry with Brown Rice to Baja Fish Tacos with Pico de Gallo and Summer Berry Slump with Vanilla Greek Yogurt, you’ll enjoy night after night of delicious home cooking—without any of the hassle. Get started creating new and exciting dishes for your family today!