I started by beginning a facebook group and then inviting others to join me in creating and sharing a fish or seafood dish on the third Friday of each month. We will all link up together and share them with, you, our readers. We also have a Pinterest board, for sharing and inspiration. I was very excited when 17 people responded to my invitation. I believe the bigger the party the better so if you would like to join us, we would be happy to have you. You will find all that information below our linkups.
You would think that for my very first post of my very first group I would make something absolutely fabulous....like something you would see in a 5 star restaurant.....something impressive and intimidating. Nope, that's not me folks! My motto is easy, peasy and delicious. When I am looking for a recipe I look for flavors I love in methods with which I am comfortable. When I post recipes I try to follow the same guidelines so that my readers/followers are at ease with the process.
So today I am serving up Shrimp Tacos. They are done in a flash. They are delicious enough to serve company. In fact, I did serve them to company. We had a Fiesta here last weekend and these shrimp tacos were part of a build your own taco bar that we put together as the entree course. They are also budget friendly, especially if you buy the shrimp when it is on sale and have it in your freezer.
I started out making a pineapple salsa to go with the shrimp tacos.
Green onions, cilantro, jalapeno, lime juice, mandarin oranges and pineapple.
Toss it together early in the day and chill until ready to serve.
Have all your other ingredients ready to go.
It only takes about 5 minutes once you start cooking to have dinner on the table.
Saute it all together and serve it up with whatever fixings you like and the fruit salsa.
Why is it the messier it is to eat the better it seems to taste?
Shrimp Tacos with Pineapple Salsa
adapted from Cooking Light
4 green onions, white and light green parts, thinly sliced
1 T. chopped cilantro
1 jalapeno, seeded and diced
juice of half a lime
1 (11 oz) can mandarin oranges, drained
Half of a fresh pineapple, cut into small dice
Combine all ingredients in a small bowl. Chill until ready to serve.
1 T. olive oil
1 yellow or red pepper, sliced
1 garlic clove, minced
1 roma tomato, diced
1 1/2 lbs. medium shrimp, peeled and deveined
1/2 t. cumin
1/2 t. chili powder
2 T. chopped cilantro
6" tortillas ( I like white corn tortillas)
Shredded Mexican cheese to taste
Heat oil in a large skillet or wok over med high heat. Add the pepper strips and garlic. Cook until the pepper strips start to get tender, about 2 minutes. Add the tomato, shrimp and spices. Stir and cook until shrimp are pink and opaque, about three minutes longer. Stir in cilantro and serve with heated tortillas, pineapple salsa and shredded cheese. Print Recipe
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at email@example.com.