Sarah's summer tacos

Warning.  THESE ARE INSANELY GOOD. 

Ingredients:  

1 pound salmon, skinned and cut into cubes  (I used shrimp) 

1 rounded T cumin

1 rounded t chili powder

2 T+ olive oil for sautéing 

1 medium yellow onion, chopped  (I used white onion) 

1-2 limes, quartered

1- 8 ounce can chopped tomatoes, drained

1 can chopped green chilies, drained

1/2 bunch cilantro, chopped

1 bunch green onions, chopped

1-1/2 T chicken soup base

Toppings:

Avocado 

Chopped lettuce 

Sour cream 

Directions: 

Toss cubed salmon in cumin and chili powder. Set aside for at least an hour.  (I seasoned for 4 hours) 

Chop onions, cilantro, and chilies (I had chopped chilis) 

Heat oil over medium heat and cook onion until it softens.

Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!). (The shrimp took longer) 

Return heat setting to medium. Add canned tomatoes and chilies, cilantro, green onions, and soup base. Gently incorporate and heat through. 

Serve:

Squeeze quartered limes over the salmon mixture.
Serve with fresh warm flour tortillas, sour cream, sliced avocado, and chopped romaine lettuce.

Cooks notes:
I seasoned the shrimp all afternoon.  I like a little kick so I used more cumin and chili powder. 
I didn't completely drain the tomatoes and chilis. I like a little sauce in my tacos.  
I skipped the chopped lettuce. Why take up room with lettuce when you can have more shrimp? 
I added a can of chopped black olives.  I could also see adding corn.  

You could easily make this with chicken, any kind of fish, and even steak.  So delicious. 

Shrimp Tacos

I was flying solo Saturday night for dinner. Paul was in GP for a party and I had the night to myself. Given that Paul doesn't eat seafood, I couldn't WAIT to make something good. I found a recipe that was suitable for children (and poor cooks) and I knew that I could handle it. :) From Real Simple Magazine and it is just that.

Shrimp Tacos

Ingredients
* 1/4 cup fresh orange juice
* 2 tablespoons fresh lime juice
* 2 tablespoons sour cream
* kosher salt and black pepper
* 1/4 small cabbage (8 ounces), shredded
* 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
* 1 jalapeno, seeded and chopped
* 1 tablespoon olive oil
* 1 pound peeled and deveined medium shrimp
* 8 small flour tortillas, warmed

Directions
* 1 In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
* 2 Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
* 3 Serve the shrimp with the tortillas and the slaw.

**Cook's notes. I made a couple of minor changes, because well Paul will say that I don't follow directions well. I added two jalapeno peppers instead of one and a 1/2 tablespoon of Splenda to give it a little sweetness. Fantastic!