What’s Cookin’ Good Lookin’

Shrimp Tacos (GF): 

Whenever I think of shrimp I can’t help but think of that scene in “The Proposal” where Sandra Bullock throws her shrimp cocktail in the water and goes, “Be free, be free.” Anyways, shrimp is delicious and an easy way to incorporate seafood into your diet. These shrimp tacos are fresh and will leave you perfectly satisfied without having to unbuckle your pants a few notches.

Ingredients:

• Frozen cooked shrimp (I use 3-4 medium sized shrimp per taco)
• Siete Almond Flour Tortillas
• 1-2 Avocados (mashed with salt and lime)
• Coleslaw Salad Mix (one 14 oz bag) 
• 2 tbsp Sriracha
• 2 tbsp Honey
• 4 tbsp Mayonnaise
• ¼ cup Cilantro chopped (not packed)
• ½ Cucumber Diced
• 1 Lime
• Mango salsa (pre made, I got mine from Co-op)

Directions: 

Heat a nonstick pan on medium-low with olive oil and add detailed shrimp. Season with salt, pepper, garlic powder and a squeeze of lime. While the shrimp is heating up, prepare the coleslaw. Add mayo, sriracha, honey, diced cucumber, cilantro, juice from half a lime and coleslaw to a bowl and mix well. Once the shrimp has been heated up (about 4-6 minutes), warm up your tortillas and lay them out on your plates. Add mashed avocado, shrimp, coleslaw and top with mango salsa.

Green Enchilada’s (GF, DF):

Don’t let the GF and DF scare you. These enchiladas don’t need an overload of cheese because they are already perfectly flavorful. They are light but fulfilling and super convenient to make!

Ingredients:

• Siete Almond Flour Tortillas (1 package)
• Siete Green Enchilada Sauce (1 Jar)
• 2 cups cooked shredded Chicken 
• 2 tsp Taco Seasoning
• Radishes
• Lime
• Cilantro
• Avocado
• Red onion
• DF Kite Hill sour cream
• Directions:

Preheat the oven to 350 degrees. Prepare a 9x13 pan by evenly spreading enough enchilada sauce to cover the bottom. Mix 2 tsp of taco seasoning with the shredded chicken and then mix ½ cup of enchilada sauce. Heat up two tortillas at a time, in between paper towels, for 14 seconds in the microwave. This is necessary to roll the tortillas without them breaking. Add a few spoonfuls of chicken filling per tortilla and roll up and place seam side down in the pan. Once you’ve rolled all your tortillas, cover them with more enchilada sauce (about ½ cup), cover the top with foil and bake for 20 minutes. Top enchiladas with sliced avocado, thinly sliced radishes, diced red onion, cilantro, and lime. I also like to add a side of Kite Hill dairy-free sour cream for a creamy touch.