I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Fish and Shellfish

Chipotle Shrimp Jicama Tacos with Pineapple Salsa

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Let’s talk politics.

Just kidding!! Ugh. I don’t even want to think about the next month leading up to the election. Maybe that is why I am so focused on house stuff now.

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I recently placed an order at West Elm for curtains for our bonus room. They are a fun with a blue graffiti pattern. Kinda like crazy brush strokes. They were on sale and I used my designer discount so I got them for a steal ($12 for each panel!).

I also ordered a white porcelain hurricane and a beautiful mirror. I don’t know where the mirror will go just yet but it was too beautiful to pass up. Oh man, it has this gorgeous blue inlay pattern. Plus, it was half off with the sale and my discount. It was like fate.

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Then while I was in Target this past weekend I got sucked into the Pillowfort section as I looked for stuff for Autumn. I was expecting her to pick out a girly pattern or the pink or purple they had, but she went for the navy curtains with anchors. So my whole ‘look’ for her that I’ve had in my head for the past few months is all wacky. I am still trying to figure out if her selection is serious or not. We’ll go back and I’ll ask her again to check on things.

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So yeah, my life is revolving around curtains and tacos. But that’s cool since curtains are really important in bring a room together and tacos rock.

These tacos rock because they are delicious, plus they are Paleo and are Whole30 compliant.

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Have you ever had a taco made with a jicama shell? They are so good! The jicama doesn’t have too much flavor that competes with the taco filling, but gives the taco great crunch. They are thin so they are pliable but the texture of the jicama still gives it some crunch.

The one thing to note is that they are pretty small tacos, all dependent on the size of the jicama. So I’d budget like 3-4 per person for a good serving.

Once you give these jicama tacos a try you will be hooked!!

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Chipotle Shrimp Jicama Tacos with Pineapple Salsa

Makes about 15 tacos

Ingredients

For the Pineapple Salsa

  • 1 Cup finely diced pineapple
  • 1/4 Cup finely diced red onion
  • 1/4 Cup finely chopped cilantro
  • 1 jalapeno, stem and seeds removed, finely minced
  • 1 Tablespoon of lime juice
  • salt, to taste

For the Tacos

  • 1 large jicama
  • 1 pound of peeled, de-veined shrimp, tails removed (smaller shrimp is better!)
  • 1 can of chipotles in adobo
  • 2 Tablespoons pineapple juice
  • 1 Tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • chopped cilantro for garnish

Process

  1. To make the salsa, combine all of the ingredients in a mixing bowl. Cover and place in the refrigerator and
  2. To make the jicama taco shells, peel the jicama to remove the outer layer. Using a mandolin, thinly slice the jicama into rounds. Set aside. (If you don’t have a mandolin then carefully use a knife.)
  3. In a blender or food processor, combine the chipotles in adobo, pineapple juice, lime juice, cumin, salt, and pepper. Using 2 Tablespoons of the sauce, marinate the shrimp for 30 minutes. (Freeze or use the remaining sauce to marinate chicken or steak)
  4. In a large skillet, heat the oil over medium-high heat. Add the shrimp to saute. Cook for 2 minutes and then flip the shrimp over and cook for another 1-2 minutes, or until pink and just curling.
  5. Assemble your tacos with 3-5 shrimp (depending on size of shrimp), pineapple salsa, avocado, and cilantro.

15 minute Fish Tacos with Chimichurri Sauce

15 minute fish tacos w chimichurri sauce

I don’t know if I rocked or utterly failed at being a parent this morning.

I am going with the ROCKED IT approach.

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So it’s Summer Session Picture Day!

I picked out Autumn’s outfit last night- super cute floral capris with a patterned yellow top and clear glitter jelly sandals. The outfit was nice and the shoes were pretty nuetral, compared to sneakers or her new favorite minnie sandals that are covered in polka dots and are topped off with a bow. Good, great, we had a plan!

This morning went well. She woke up in a good mood and I quickly got her I even managed to do her hair this morning without an argument. Yes! She watched some Mickey Mouse Clubhouse this morning and then we were on our way to daycare. On the way out the door she grabbed one of my chubby lip tints, like usual to play with in the car. No big.

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I let her take this lip tint for the car rides since it’s pretty pale and she doesn’t do too much damage to it or herself. She mainly likes to just hold it.

Well, during the 5 minute ride to daycare, she decided her shoes were acceptable. How dare they not be the Minnie sandals?!?! And covering herself with lip tint would be a great idea.

By the time we reached daycare, I could just mange to get the shoes back on her and I gave up on the lip tint since prying it out of her hands was just not worth it. I did get a brief moment to talk to her teacher about not letting her look like a drag queen for the preschool pictures. Drag queens are awesome, but I don’t need my 2 year old looking like one for a class picture 🙂

Sometimes a 5 minute ride with your kid is just not so simple. But these fish tacos are. Promise!

They allow you to get a healthy, delicious meal on the table in 15 minutes. I’m not even kidding with that. The fish takes almost no time to cook and while they are cooking you can be charring the tortillas. and you just need to cut up the cabbage and the radishes. The chimichurri can be made in advance and stored in an air tight container for when you need it. Otherwise, that too is super quick.

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We stuffed our faces with just these tacos (and margaritas!) but you can simply serve them with a side of rice or beans.

Enjoy Taco Tuesday with these quick fish tacos!

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15 minute Fish Tacos with Chimichurri Sauce

Makes 4 tacos

Ingredients

  • 2 flounder fillets (12-16 ounces total)
  • salt and pepper
  • 8 corn tortillas
  • 1/4 of a small red cabbage
  • 4 radishes
  • 1 lime cut in wedges
  • 1/3 Cup Chimichurri Sauce

Process 

  1. Lightly salt and pepper the fish fillets.
  2. In a lightly oiled skillet, over medium heat. Saute the fish. Gently flip after 3 minutes. Continue cooking, another 2-3 minutes. Remove from heat and let rest.
  3. While the fish is cooking, char the tortillas over an open flame. (alternatively, warm in a dry very hot tortilla.) I suggest you use tongs for this.
  4. While the fish is cooling, finely chop the red cabbage and thinly slice the radishes.
  5. Break up the fish into 1″ pieces.
  6. Assemble the tacos by laying 2 tortilla down, adding some cabbage, 1/4 of the fish, a few slices of radishes, top with some chimichurri. Serve immediately with the lime wedges.

 

 

 

Shrimp Taco Bowls

Shrimp Taco Bowls

How addicted to Pinterest are you?

I’m hooked. I love it like a fat kid loves cake. (sup 50 Cent!)

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Sure, I love it for checking out Whole30 recipes or pie ones or cocktail ones, but I am currently hooked on house stuff.

I have been looking at everything from lights to garage storage set up and pantry organization to lanai decor. A lot of our house will come complete but there are things that just make more sense for us to do since we can do it more affordably than doing it through the builder. Plus, they have limited options for things, like butt ugly chandeliers for lighting options for the dining room. No thanks!

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So pardon my overzealous house related pins, but looking at all this stuff is just too much fun! And it makes me wish I won the lottery. Dang.

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Anyway, it’s Taco Tuesday and it’s also National Shrimp Day so I merged the 2 together for this weeks Taco Tuesday recipe post.

Since I’m still doing Whole30, it’s a Whole30 complaint recipe but I swear you would never feel deprived. (I just clarify that for those who think Whole30 is depriving/lame/crazy/whatever!) We made out bowls with cauliflower rice, but if you prefer you can make yours with white rice, brown rice, quiona, or whatever!

It took me about 10 minutes of prep and another 20 minutes for all of it to come together. It’s the perfect week night meal when you are craving some with some fun flavors and is fast to prepare.

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Get your eats on with this Taco Shrimp Bowl. You’re gonna love it!!!!

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Shrimp Taco Bowls

Makes 4

Ingredients

  • 1 pound shrimp, tails removed
  • 2 Tablepsoon olive oil, divided
  • 1 Tablespoon taco seasoning
  • 1/4 Cup raw pumpkin seeds/pepitas
  • 1 each of green, red, and orange peppers, sliced into 1/2″ wide strips
  • 1-2 yellow onions, cut into 1/2 wide strips (yeild approx 2 Cups)
  • 4 Cups mixed greens
  • 2 Cups cooked rice (I used cauliflower rice)
  • 2 avocados, pitted and thinly sliced
  • 2 Cups sliced grape tomatoes
  • 1/4 Cup chopped cilantro
  • 1 fresh jalapeno, sliced very thinly
  • 1 lime, cut into 8 wedges
  • your favorite salsa (I used a salsa verde from TJ’s)

Process

  1. Marinate the shrimp by coating with 1 Tablespoon oil and then mixing in the taco seasoning, set aside.
  2. In a dry skillet, add the pepitas. Toast the seeds over medium heat, moving frequently, until golden brown. Set aside.
  3. In the same skillet, heat the remaining oil over high heat. Add the peppers and onion strips. Let sit for 1 minute prior to mixing. Mix to allow all strips to cook evenly, but not too often as you want them to char a bit as well. When compeltely softened, remove and set aside.
  4. Add the shrimp to the skillet. Let cook on 1 side for 2 minutes prior to flipping, again you are aiming for some char, but not over cooking the shrimp. Cook until just opaque/white, approximately another 2 minutes. Do not over cook!
  5. While the shrimp is cooking, begin to assemble the bowls by layering in the cooked rice, greens, and cooked veggies.
  6. Add the shrimp to the bowls when cooked through. Finish topping off the bowls with the 1/2 an avocado, some tomatoes, cilantro, jalapeno slices, and 2 lime wedges per bowl. Enjoy with some of your favorite salsa as well.