Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
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Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Crispy Crab Taquitos

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Kid-friendly recipes do not have to be boring in the flavor department. Try out these Crispy Crab taquitos to add a crunch to your dinner-time routine. two Crispy Crab Taquitos and crema.

 Megan Glidden

two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
Ingredients
Crema
Taquitos
Servings: 2 Taquitos and 2 Tbsp Crema
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Instructions
  1. Wash hands and clean cooking area.
  2. Combine all ingredients for crema (non-fat Greek yogurt, chili powder, and garlic powder) in a small bowl and set aside
  3. In a large mixing bowl combine crab meat, black beans, Greek yogurt, chili powder, and cilantro. Set aside.
  4. Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
  5. Place approximately ¼ cup of crab and bean mixture into center of a tortilla. Roll tightly, and place open side down. Repeat until you have run out of tortillas.
  6. Preheat air fryer to 400 degrees.
  7. Spray taquitos with cooking spray and place open side down in air fryer. Cook five minutes, flip and cook another five minutes or until desired doneness is reached.
Recipe Notes

Nutrition Label for Crispy Crab Toquitos

Fruit Tacos

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Let’s twist-up this Taco Tuesday with some Fruit Tacos!  An impressive taco to build, this recipe can be an appetizer, a snack, or a refreshing dessert.

 

Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Ingredients
Servings: servings (2 tacos)
Units:
Instructions
  1. Wash your hands and preparation area. Rinse all produce before slicing.
  2. Prepare your avocado, cucumber, and watermelon by slicing into matchstick pieces, or julienne cut.
  3. Evenly layer 2-3 pieces of avocado, cucumber, and watermelon in the middle of the jicama tortilla.
  4. In a small bowl mix freshly squeezed lime juice, honey, and chili powder till well blended.
  5. Drizzle a small amount over each tortilla and sprinkle cilantro.
Recipe Notes

Chicken Tacos with Roasted Street Corn

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Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!


Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Ingredients
Chicken Tacos
Roasted Street Corn
Servings: servings (2 tacos)
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
  2. Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
  3. In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
  4. Remove the chicken from the slow cooker and shred for assembly.
  5. To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.
Recipe Notes