Chef Rob cooks up some tasty Blackened Shrimp Tacos with Marinated Onion & Guacamole, a Mexican Cabbage Cole Slaw and Whole Grain Tortillas. Rebecca Turner will be making healthy homemade tortilla chips. We will travel to Marks MS on our Down on the Farm segment where they have recently opened a Farmers Market and our guest, the Fitness studio manager for Guruz Fitness, Denise Moulier.
Recipes
BLACKENED SHRIMP TACOS WITH MARINATED ONION & GUACAMOLE
Ingredients:
Zero fat spray
5 oz peeled and deveined Shrimp
2 tbspn julienne red or yellow bell pepper
1 tbspn julienne green bell pepper
1 tspn canola oil
2 tspn salt free blackened seasoning
2 six inch whole grain or corn for gluten free tortillas
BLACKENED SALT FREE SEASONING MIX (makes 8 tbspn or portions)
Ingredients (volume measurements)
1 tbspn black pepper
1 tbspn garlic powder
1 tbspn onion powder
1 tbspn salt
2 tbspn paprika
¼ tspn cayenne pepper
½ tspn white pepper
1 tspn ground thyme
½ tspn ground sage
BLACKENED SHRIMP TACO PREPARATION
Mix all dry seasoning for blackened seasoning in mixing bowl. Use to season shrimp when raw. After seasoning shrimp, place in hot skillet sprayed with zero fat. Add bell peppers and cook till shrimp and veggies are browned. Remove and place tortillas in pan to heat and lightly brown.
GUACAMOLE AND MARINATED ONION
Ingredients:
2 tbspn fresh avocado
1 tbspn diced tomato
½ tspn diced jalapeno
1 tbspn diced onion
1 tspn diced cilantro
1 tspn black pepper
1 squeeze lemon and lime (slice into quarters and save 2 slices of each for plate presentation)
3 tspn veggie stock no salt no fat
2 tbspn julienne onion
½ tspn white pepper
dash hot sauce
½ tspn canola oil
1 tspn cherry juice
Garnish: large lettuce leaf and sprig of cilantro
GUACAMOLE AND MARINATED ONION PREPARATION
Use 2 tbspn of stock, cherry juice, hot sauce, white pepper and stir well in mixing bowl. Lightly saute julienne onion and place in marinade & hold. In large mixing bowl add: avocado mashed, diced tomato, jalapeno, diced onion, cilantro, lemon lime juice and black pepper.
MEXICAN CABBAGE COLE SLAW
Ingredients:
3 tbspn julienne sliced green cabbage
1 tbspn julienne carrots
1 tbspn julienne purple radicchio
1 tbspn diced cilantro
½ tspn diced jalapeno
1 tspn black pepper
1 tbspn no fat plain yogurt
1 tbspn veggie stock no salt no fat
MEXICAN CABBAGE COLE SLAW PREPARATION
Julienne slice cabbage, carrots and radicchio and place on side. In mixing bowl place yogurt, stock, cilantro, pepper and jalapeno while stirring well. Mix all ingredients in bowl and hold to serve.
PLATE PRESENTATION: On large platter place tortillas with blackened shrimp in center. Place large leaf lettuce, then guacamole and marinated onion on side of tortillas. Place cabbage slaw on opposite side of plate.
