Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Blackened Salmon with Mango Salsa

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Blackened Salmon with Mango Salsa

  • Author: Chef Emy
Print Recipe

Description

Add this Blackened Salmon with Mango Salsa to your weeknight rotation for an easy, flavor-filled dinner! Delicious, well-seasoned salmon seared to perfection in a hot cast-iron skillet and paired with refreshing, sweet mango salsa. This dish is so fresh, vibrant, and incredibly good…it’s a meal everyone will go crazy for!

Ingredients

Scale
  • 2 cups freshly chopped mango
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • lemon or lime wedges, for serving- optional

Instructions

  1. In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper- to taste. Toss everything together to fully combine. Cover the bowl with a lid or plastic wrap and store in the refrigerator until ready to use.
  2. First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before proceeding with the recipe. This will help the salmon to cook more evenly.
  3. Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper- to taste. Stir the spices together to fully combine and then set aside.
  4. Once the salmon is at room temperature, pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter. Drizzle the oil over the fillets and use your hands to coat them completely.
  5. Then sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
  6. Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the salmon into the pan. Dont overcrowd the skillet, cook the salmon in batches, if needed.
  7. Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch. Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
  8. Spoon the prepped mango salsa over the salmon fillets. Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc). Enjoy!

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Blackened Salmon with Mango Salsa

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Blackened Salmon with Mango Salsa

  • Author: Chef Emy
Print Recipe

Description

Add this Blackened Salmon with Mango Salsa to your weeknight rotation for an easy, flavor-filled dinner! Delicious, well-seasoned salmon seared to perfection in a hot cast-iron skillet and paired with refreshing, sweet mango salsa. This dish is so fresh, vibrant, and incredibly good…it’s a meal everyone will go crazy for!

Ingredients

Scale
  • 2 cups freshly chopped mango
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • lemon or lime wedges, for serving- optional

Instructions

  1. In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper- to taste. Toss everything together to fully combine. Cover the bowl with a lid or plastic wrap and store in the refrigerator until ready to use.
  2. First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before proceeding with the recipe. This will help the salmon to cook more evenly.
  3. Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper- to taste. Stir the spices together to fully combine and then set aside.
  4. Once the salmon is at room temperature, pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter. Drizzle the oil over the fillets and use your hands to coat them completely.
  5. Then sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
  6. Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the salmon into the pan. Dont overcrowd the skillet, cook the salmon in batches, if needed.
  7. Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch. Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
  8. Spoon the prepped mango salsa over the salmon fillets. Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc). Enjoy!

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Healthy Honey Lime Chicken with Mango Salsa

This honey lime chicken with mango salsa is a quick and flavorful dish perfect for warm-weather meals. Juicy chicken is marinated in a zesty honey-lime mixture and grilled (or baked) to perfection. It’s topped with a refreshing mango salsa that adds a touch of sweetness and spice. This dish is healthy, naturally gluten-free, and pairs well with rice, salad, or tortillas. Perfect for weeknight dinners, meal prep, or summer cookouts!

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Honey Lime Chicken with Mango Salsa

  • Author: Chef Emy
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Description

This honey lime chicken with mango salsa is a quick and flavorful dish perfect for warm-weather meals. Juicy chicken is marinated in a zesty honey-lime mixture and grilled (or baked) to perfection. Its topped with a refreshing mango salsa that adds a touch of sweetness and spice.This dish is healthy, naturally gluten-free, and pairs well with rice, salad, or tortillas. Perfect for weeknight dinners, meal prep, or summer cookouts!

Ingredients

Scale
  • 2 large boneless (skinless chicken breasts (or 4 small))
  • 2 tablespoons honey
  • Juice and zest of 2 limes
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large ripe mango (diced)
  • ¼ cup red onion (finely chopped)
  • 1 small jalapeño (seeded and minced (optional for heat))
  • 2 tablespoons fresh cilantro (chopped)
  • Juice of 1 lime
  • Salt and pepper (to taste)

Instructions

  1. In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, cumin, paprika, salt, and pepper.
  2. Place the chicken in a shallow dish or resealable bag and pour the marinade over it.
  3. Let it marinate for at least 30 minutes, or up to 12 hours for maximum flavor.
  4. In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro.
  5. Squeeze in the fresh lime juice and season with salt and pepper.
  6. Stir well and let it sit for 10-15 minutes to allow the flavors to meld.
  7. Grilling Instructions:
  8. Preheat the grill to medium-high heat.
  9. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).
  10. Let the chicken rest for 5 minutes before slicing.
  11. Pan-Searing Instructions:
  12. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  13. Cook the chicken for 5-7 minutes per side, or until fully cooked through.
  14. Remove from heat and let it rest before serving.
  15. Baking Instructions:
  16. Preheat the oven to 400°F (200°C).
  17. Place the chicken in a baking dish and bake for 20-25 minutes, or until cooked through.
  18. Let it rest for a few minutes before slicing.
  19. Slice the cooked chicken and place it on a serving plate.
  20. Spoon the fresh mango salsa over the top.
  21. Serve immediately with rice, quinoa, salad, or tortillas.

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Mini Cottage Cheese Egg Muffins (Baby & Toddler Friendly!)

When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.

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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)

  • Author: Chef Emy
Print Recipe

Description

These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup cottage cheese
  • oil or cooking spray, for the muffin pan
  • olive oil
  • 1 cup baby spinach, packed (or other leafy green)
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced roasted red peppers
  • 3 tbsp crumbled goat cheese (or feta)
  • 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
  • 3 tbsp grated cheddar cheese
  • olive oil
  • 1/2 small onion, thinly sliced
  • salt + pepper
  • 3 tbsp grated gruyere cheese
  • 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley

Instructions

  1. If you're using any mix-ins, prepare them first.
  2. Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
  3. Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
  4. If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
  5. Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
  6. Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
  7. Let egg bites cool in the pan 5-10 minutes before removing them.
  8. Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
  9. Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
  10. Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
  11. Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
  12. Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
  13. If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
  14. Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
  15. Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
  16. Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
  17. Once caramelized and cooled, chop onions.
  18. Place chopped onions in muffin cups, then top with grated gruyere.
  19. Remove any stems from the herbs and finely chop.
  20. Sprinkle in the bottom of the muffin cups.

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Mini Cottage Cheese Egg Muffins (Baby & Toddler Friendly!)

When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.

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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)

  • Author: Chef Emy
Print Recipe

Description

These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup cottage cheese
  • oil or cooking spray, for the muffin pan
  • olive oil
  • 1 cup baby spinach, packed (or other leafy green)
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced roasted red peppers
  • 3 tbsp crumbled goat cheese (or feta)
  • 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
  • 3 tbsp grated cheddar cheese
  • olive oil
  • 1/2 small onion, thinly sliced
  • salt + pepper
  • 3 tbsp grated gruyere cheese
  • 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley

Instructions

  1. If you're using any mix-ins, prepare them first.
  2. Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
  3. Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
  4. If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
  5. Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
  6. Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
  7. Let egg bites cool in the pan 5-10 minutes before removing them.
  8. Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
  9. Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
  10. Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
  11. Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
  12. Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
  13. If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
  14. Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
  15. Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
  16. Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
  17. Once caramelized and cooled, chop onions.
  18. Place chopped onions in muffin cups, then top with grated gruyere.
  19. Remove any stems from the herbs and finely chop.
  20. Sprinkle in the bottom of the muffin cups.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Mini Cottage Cheese Egg Muffins (Baby & Toddler Friendly!)

When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.

Print

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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)

  • Author: Chef Emy
Print Recipe

Description

These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup cottage cheese
  • oil or cooking spray, for the muffin pan
  • olive oil
  • 1 cup baby spinach, packed (or other leafy green)
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced roasted red peppers
  • 3 tbsp crumbled goat cheese (or feta)
  • 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
  • 3 tbsp grated cheddar cheese
  • olive oil
  • 1/2 small onion, thinly sliced
  • salt + pepper
  • 3 tbsp grated gruyere cheese
  • 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley

Instructions

  1. If you're using any mix-ins, prepare them first.
  2. Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
  3. Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
  4. If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
  5. Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
  6. Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
  7. Let egg bites cool in the pan 5-10 minutes before removing them.
  8. Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
  9. Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
  10. Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
  11. Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
  12. Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
  13. If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
  14. Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
  15. Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
  16. Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
  17. Once caramelized and cooled, chop onions.
  18. Place chopped onions in muffin cups, then top with grated gruyere.
  19. Remove any stems from the herbs and finely chop.
  20. Sprinkle in the bottom of the muffin cups.

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Easy Grilled Fish Tacos & Cilantro-Lime Cream A Fiesta!

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Grilled Fish Tacos

  • Author: Chef Emy
Print Recipe

Description

Indulge in Grilled Fish Tacos: A delicious combination of Smoky Fish, Fresh Pico de Gallo, and Creamy Cilantro-Lime Crema!

Ingredients

Scale
  • 1 pound of salmon or tilapia fillets (4 filets of fish)
  • 2 tablespoons of olive oil
  • 1/2 tsp Garlic Powder
  • 2 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper *OPTIONAL
  • 8 small warm corn tortillas or flour tortillas.
  • 2 1/2 cups shredded green red cabbage
  • 1/2 red onion (medium, sliced thin)
  • 1 1/2 cups pico de gallo
  • 2 avocados (ripe, sliced)
  • 1 cup cheddar cheese (shredded, cheese or queso fresco)
  • 1/2 cup cilantro (chopped, packed)
  • 2 limes (sliced into wedges)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice (or juice from 1 lime)
  • 1/4 cup cilantro ((fresh) finely chopped)
  • 1 clove garlic (minced small)

Instructions

  1. Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
  2. Prepare the fish: Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, mix together olive oil, lime juice, garlic powder, chili powder, cumin, salt, cayenne pepper if using, and pepper. Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.
  3. Chop the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
  4. Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
  5. Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
  6. Remove the fish from the grill: Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
  7. Warm the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
  8. Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
  9. Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
  10. To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!

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Easy Grilled Fish Tacos & Cilantro-Lime Cream A Fiesta!

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Grilled Fish Tacos

  • Author: Chef Emy
Print Recipe

Description

Indulge in Grilled Fish Tacos: A delicious combination of Smoky Fish, Fresh Pico de Gallo, and Creamy Cilantro-Lime Crema!

Ingredients

Scale
  • 1 pound of salmon or tilapia fillets (4 filets of fish)
  • 2 tablespoons of olive oil
  • 1/2 tsp Garlic Powder
  • 2 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper *OPTIONAL
  • 8 small warm corn tortillas or flour tortillas.
  • 2 1/2 cups shredded green red cabbage
  • 1/2 red onion (medium, sliced thin)
  • 1 1/2 cups pico de gallo
  • 2 avocados (ripe, sliced)
  • 1 cup cheddar cheese (shredded, cheese or queso fresco)
  • 1/2 cup cilantro (chopped, packed)
  • 2 limes (sliced into wedges)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice (or juice from 1 lime)
  • 1/4 cup cilantro ((fresh) finely chopped)
  • 1 clove garlic (minced small)

Instructions

  1. Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
  2. Prepare the fish: Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, mix together olive oil, lime juice, garlic powder, chili powder, cumin, salt, cayenne pepper if using, and pepper. Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.
  3. Chop the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
  4. Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
  5. Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
  6. Remove the fish from the grill: Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
  7. Warm the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
  8. Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
  9. Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
  10. To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!

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Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious zesty spices and sit on top of a homemade slaw with an avocado crema that makes these so addicting! #shrimptacos #taco #shrimp #seafood #seafoodtacos #mexican #tacotuesday #avocadocrema #spicyshrimp #tacorecipe #bestshrimptacos

Print

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Spicy Shrimp Tacos with Avocado Crema

  • Author: Chef Emy
Print Recipe

Description

This easy shrimp taco recipe is everything you’ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw… are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Ingredients

Scale
  • 1 lb shrimp (uncooked, peeled, deveined, tails removed (see note on shrimp prep))
  • 1 tsp [dark chili powder]
  • 1 tsp [smoked paprika]
  • 1/2 tsp [ground cumin]
  • 1/2 tsp [dried oregano]
  • 1 tsp garlic (minced (or 1/2 tsp [garlic powder]))
  • 1/2 tsp [red pepper flakes]
  • 1/2 tsp [kosher salt]
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp [avocado oil]
  • 1 medium avocado (seed removed and flesh scooped out)
  • 1/2 cup cilantro
  • 1 jalapeño (seeds removed)
  • 3 cloves garlic (peeled)
  • 2 limes (juiced (3 tbsp))
  • 1/2 cup plain greek yogurt
  • 3 tbsp [avocado oil]
  • 3 tbsp water
  • 1/2 tsp kosher salt
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 8–10 small flour or corn tortillas (lightly toasted)
  • Fresh Cilantro
  • Lime Wedges

Instructions

  1. In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
  2. While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
  3. Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
  4. You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
  5. Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious zesty spices and sit on top of a homemade slaw with an avocado crema that makes these so addicting! #shrimptacos #taco #shrimp #seafood #seafoodtacos #mexican #tacotuesday #avocadocrema #spicyshrimp #tacorecipe #bestshrimptacos

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Shrimp Tacos with Avocado Crema

  • Author: Chef Emy
Print Recipe

Description

This easy shrimp taco recipe is everything you’ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw… are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Ingredients

Scale
  • 1 lb shrimp (uncooked, peeled, deveined, tails removed (see note on shrimp prep))
  • 1 tsp [dark chili powder]
  • 1 tsp [smoked paprika]
  • 1/2 tsp [ground cumin]
  • 1/2 tsp [dried oregano]
  • 1 tsp garlic (minced (or 1/2 tsp [garlic powder]))
  • 1/2 tsp [red pepper flakes]
  • 1/2 tsp [kosher salt]
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp [avocado oil]
  • 1 medium avocado (seed removed and flesh scooped out)
  • 1/2 cup cilantro
  • 1 jalapeño (seeds removed)
  • 3 cloves garlic (peeled)
  • 2 limes (juiced (3 tbsp))
  • 1/2 cup plain greek yogurt
  • 3 tbsp [avocado oil]
  • 3 tbsp water
  • 1/2 tsp kosher salt
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 8–10 small flour or corn tortillas (lightly toasted)
  • Fresh Cilantro
  • Lime Wedges

Instructions

  1. In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
  2. While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
  3. Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
  4. You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
  5. Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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