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Weekday dinner inspiration: Easy shrimp tacos recipe and more

Mon | Bowling for dinner

Make a Teriyaki Veggie Rice Bowl with cooked brown rice and vegetables of your choice. Saute any combination of diced or sliced vegetables including onion, carrots, mushrooms, zucchini, etc. When nearly done, add cooked rice and bottled teriyaki sauce. Serve with chopped peanuts and cold bean sprouts.

Tues | Swimmingly good tacos

I like both shrimp and fish tacos, but often see the seafood fried. Delicious, yes, but fattening. Grilling or sauteing the seafood makes the tacos more healthy in these simple Shrimp Tacos (recipe below). The addition of black olives provides zing in this recipe. You might not even miss the crunch of the fried seafood.

Wed | Rotisserie chicken

Why wait for Thanksgiving for stuffing? Carve the chicken and serve it with stuffing and cranberry sauce. Snub the box and make the stuffing from a bag of dried, seasoned bread crumbs. All you need to do is saute celery in butter, then add bread crumbs and chicken stock.

Thurs | Hurricane hash

We're not out of the storm woods yet, but dig into your hurricane kit for a can of salmon for tonight's Quick Salmon Hash. Saute chopped onions in vegetable oil until soft and add 3 cups of frozen small diced hash browns. Season with salt and pepper, and cook through and let get crispy. Stir in the drained, flaked canned salmon. Heat through. Top each serving with a fried egg.

Fri | Fusion pita

Tonight's Meatball Pita Sandwich a la Martha Stewart dresses up frozen meatballs with yogurt and tomato sauces. To make the tomato sauce, mix 1 cup tomato sauce, 2 teaspoons hot sauce, 1 1/4 teaspoons ground cumin and 3/4 teaspoon ground cinnamon. For the yogurt sauce, mix 1/2 cup plain Greek yogurt with 2 tablespoons chopped fresh mint leaves and 1 tablespoon lemon juice. Stuff warmed meatballs into split pitas with thinly sliced red onion. Top with sauces and serve.

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Shrimp Tacos

1/2 cup low-fat sour cream

2 tablespoons snipped fresh cilantro

1 teaspoon canola or corn oil

13 to 14 ounces peeled raw shrimp, rinsed and patted dry

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

2 medium garlic gloves, minced

8 (6-inch) corn tortillas

2 cups shredded lettuce, such as romaine or iceberg

1 small tomato, diced

2 tablespoons sliced black olives

In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp.

Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink, stirring occasionally. Remove from heat.

Warm tortillas according to package directions.

Fill tortillas with lettuce, tomato and olives. Spoon sour cream mixture on each. Top with the shrimp. Fold tortilla and serve. Repeat with remaining tortillas.

Makes 8 tacos.

Source: Healthy Family Meals: 15 Recipes Everyone Will Love by the American Heart Association

Weekday dinner inspiration: Easy shrimp tacos recipe and more 09/13/11 [Last modified: Tuesday, September 13, 2011 4:30am]
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