Trader Joe’s coconut shrimp

Trader Joe’s coconut shrimp – in the frozen section

Corn or flour tortillas

Limes

Cruciferous Crunch Collection or Cabbage Slaw – found with other salad items near the produce

Green Goddess Salad Dressing – THE best!

Island Salsa

Directions:

Bake the coconut shrimp per the package instructions…takes 10-12 minutes.

Pour 1/2 the bag of the slaw into a bowl and toss with 1/3 of the bottle of the Green Goddess salad dressing and the juice from 1 lime.  Mix well.

Once the shrimp is done, remove tails and put in your tortillas.

SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

The BEST Copycat Rubio’s Fish Taco Recipe!

Ingredients

Corn Tortillas (10)

Breaded Fish sticks (12)

Cabbage, shredded (1/3 of a head)

Lime, cut into small wedges (4)

Rubios sauce:

1/2 cup yogurt, plain

1/2 cup mayonnaise

1/2 teaspoon cumin

1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice

1/4 teaspoon cayenne

juice of 1 lime

1/2 teaspoon salt

1/2 teaspoon pepper

For the sauce: whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.

For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks (I used about 12 sticks) and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.

For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Place on a paper towel and pat off the grease. Repeat until all tortillas are done.

To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.

Honey Lime Tilapia

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Honey Lime Tilapia

YIELD: SERVES 4

INGREDIENTS

Fish and Marinade:
• 4 tilapia fillets (about 4-5 ounces each)
• 2 tablespoons lime juice (from 1 large lime)
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely minced
Coating and Cooking:
• 1/2 cup all-purpose or whole wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil

DIRECTIONS

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish. 
2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
3. Serve immediately with lime wedges.

Healthy and Delicious Broiled Tilapia Tacos {30-Minute Meal}

YIELD: SERVES 4

• What to serve with:
• ~Fresh vegetables and fruit (homemade ranch dressing here + a tasty, healthy fruit dip here)
  ~Mexican Corn Salad
  ~Cottage cheese 
• 
  
• INGREDIENTS
• 
  
• 8 6-inch white or yellow corn tortillas
Quick Slaw:
• 2 cups finely chopped green cabbage or prepackaged angel hair coleslaw mix
• 1/4 cup chopped fresh cilantro
• 3 small radishes, very thinly sliced
• 1 tablespoon olive or avocado oil
• 1 tablespoon fresh lime juice
• Pinch of salt, plus more to taste if needed
Avocado Sauce:
• 1/2 cup sour cream or plain yogurt
• 1 avocado
• 1/2 jalapeño, seeded and membranes removed
• Pinch of salt
Tilapia:
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 tablespoon olive or avocado oil
• 4 tilapia fillets, about 5 ounces each

DIRECTIONS

1. Preheat the broiler to high with one rack in the center and another placed about 4-5 inches from the top of the oven or heating element.
2. For the coleslaw, in a medium bowl, toss together all the ingredients. Set aside.
3. For the avocado sauce, blend all the ingredients together until smooth. Set aside.
4. Wrap the tortillas in foil and place them on the center rack of the oven to heat through.
5. For the tilapia, in a small bowl, combine the cumin, garlic powder, oregano and salt. Place the tilapia fillets on a lightly greased baking sheet (you can line with foil and grease the foil to minimize cleanup) and rub lightly on both sides with the oil. Sprinkle both sides of the fish with the spice mixture. Broil on the top rack until the flesh is firm but not overcooked, 5-8 minutes.
6. To serve, use two forks to lightly break apart the tilapia into pieces. Divide the fish between the tortillas and top with slaw and avocado sauce. Serve immediately.

Cilantro Lime Tilapia Tacos

Servings: 4 • Serving Size: 2 tacos • Old Points: 7 pts • Points+: 8 pts
Calories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 g
Sodium: 76.2 mg (without salt)

Ingredients:

• 1 lb tilapia fillets, rinsed and pat dried
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• salt and pepper to taste
• 8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
• 1 medium haas avocado, sliced
• lime wedges and cilantro for garnish

Directions:

Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE

total time 26 mins
24 shrimp

Ingredients:

1 T lime juice
2 tsp finely chopped fresh jalapeno pepper
1/2 c pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 T cornstarch
2 c sweetened flaked coconut

Directions

1. 1Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. 2Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. 3In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. 4Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. 5Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. 6Serve with pineapple dipping sauce.

Cilantro Lime Shrimp

Cilantro Lime Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Old Points: 4 pts • Points+: 6 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g

Ingredients: 

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/3 cup chopped fresh cilantro
• 1 lime
• salt and pepper 

Directions: 

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot addshrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and tosswith cilantro. Serve hot.

Honey and Pecan-Glazed Salmon

*Good Kevin likes
Honey and Pecan-Glazed Salmon by WeightWatchers
15 minute
cookbook WeightWatchers Points: 8 Calories: 356 per fillet Ingredients:

1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce
4 (6 oz) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:
1. Preheat oven to 425 degrees.
2. Combine first three ingredients in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused. 3. Remove fish and nuts from bad, reserving marinade. Place fish on foil lined pan and top with nuts.
4. Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.