Traditional Mexican Shrimp Cocktail

INGREDIENTS

• 1 can V8 vegetable juice
• 2 avocados, chopped
• 2 cucumbers, seeded and chopped
• 1 medium red onion, chopped
• 1⁄2 bunch cilantro, chopped
• 1 lb large shrimp, peeled, de-veined and steamed
• 2 limes, quartered
• 4 dashes Tabasco sauce

DIRECTIONS

1. Mix all ingredients in a large nonreactive container.
2. Chill and serve with limes and Tabasco sauce.
3. Do not over-cook the shrimp, as they will become tough.
4. Be careful when steaming the shrimp; you do not want it tough.

CHIPOTLE CHICKEN TORTA

INGREDIENTS

• 4 soft Bolio rolls
• 1 pound chicken boneless, skinless breasts
• ¼ cup chipolte peppers, from a can
• ½ cup beer
• 1 cup shredded cabbage
• 1 beefsteak tomato, sliced
• 1 sweet onion, sliced
• 1 lime
• ½ cup queso fresco cheese
• 1 avocado
• salt and pepper

INSTRUCTIONS

Chicken

1. Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. 
2. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.

Sandwiches

1. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
2. Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve.

Salmon, Guacamole, and Bacon Wraps

Ingredients

• 1 pound salmon fillet
• 2 tablespoons white or red onion, minced
• 1 tablespoon jalapeño pepper, seeded and minced
• 1 small clove garlic, minced
• 1 tablespoon fresh cilantro leaves, chopped
• 1 large ripe avocado
• 1 - 1½ tablespoons freshly squeezed lime juice
• ½ teaspoon kosher salt or more to taste
• 4 slices thick cut bacon, cooked and drained
• Baby spinach leaves, optional
• 4 fajita size flour tortillas

Instructions

1. Preheat oven to 350 degrees. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Let cool slightly.
2. Meanwhile, prepare the guacamole. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Scoop out the avocado pulp with a spoon and add to the onion mixture. Add lime juice and salt. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.
3. To assemble the wraps, warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Spread guacamole down the center of each tortilla. Then top with large chunks of the cooked salmon, one slice of bacon and some spinach leaves. Roll up each tortilla and serve.

SKINNY TACO SALAD

INGREDIENTS

SKINNY TACO SALAD INGREDIENTS

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing

SKINNY CILANTRO LIME DRESSING INGREDIENTS

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

DIRECTIONS

THE SALAD

1. Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

THE DRESSING

1. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

Sweet Potato Bites with Avocado and Bacon

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 sweet potatoes, scrubbed clean, peels on
• 1 and 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper
• 1/3 cup granted 2% sharp cheddar cheese
• 2 medium avocados, peeled, pitted, and diced
• 2 tablespoons non-fat or 2% plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1/2 teaspoon smoked paprika
• 3 ounces bacon (about 4 slices)
• 3 tablespoons freshly chopped cilantro

Directions

Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.

Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.

Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.