I once wrote on instagram that bread and water with people is better than a feast alone. People feed our soul just as much as food feeds our body.

At that time I invited a new couple from church to dinner to start the new year and to make a genuine connection. The man now comes to my husband’s men’s group and it’s been a very important relationship of support for both of them.

The New Testament reminds us that the second commandment is to love others as ourselves. If we live on-line, if we never have people into our home, if we never serve people, we aren’t doing that.

It’s funny, because on another New Year’s day, I went to a new church and met a lady named Chris, who invited me to the church’s faith sharing group for women before I even entered as we met at the door.

It’s a book club for Catholic women and that first book on the cardinal virtues was life changing. I had forgotten how important a focus on these virtues is, prudence, temperance, fortitude and justice.

A Great Book to Embrace in the New Year

The Art of Living: Cardinal Virtues and the Freedom to Love by Edward Sri is a fantastic manual for connecting and living righteously and I highly recommend it.

That was in 2023 and several books later, I’m still part of the group. A handful of us go to lunch afterward and that’s where the relationships really take place. I often wonder about the ladies that have never joined us for lunch, because it’s at those lunches that I’ve learned their stories and truly have felt their love.

Maybe a goal for 2025 is fostering friendships. Start with some new year’s traditions.

New Year’s Food Traditions

• There are many food traditions for the new year all around the world. Here are a few:
• Pork: eaten as pigs root forward. 
• Black Eyed Peas: peas for pennies (prosperity). 
• Greens for Prosperity
• Cornbread for Gold 

Growing up in Pennsylvania, we always had pork and sauerkraut, as cabbage is considered one of the good luck foods. Here in the south, it’s all about the black eyed peas, greens and cornbread. 

 I decided to make carnitas (pork) with corn tortillas and our guests brought a delicious cabbage slaw.  Black eyed peas cowboy caviar was the perfect starter. We were covered with all the good luck foods in a non-traditional way. 

This dinner was so good that I think it will be our new year’s tradition from now on. 

What is Cowboy Caviar?

Typically cowboy caviar, also known as Texas caviar (sometimes Tennessee caviar) is a mixture of beans (maybe corn) onion, jalapeño, cilantro, oil, vinegar and meant to be eaten with tortilla chips as a dip. 

There are a hundred ways to make it and I chose to use black eyed peas and black beans. I skipped the corn because it’s winter and the only time I want to add corn is when I can grill it and cut it off the cob. Honestly, it’s not necessary, as we all thought this version cowboy caviar was just right. The four of us ate almost the entire bowl. 

Ingredients for Black Eyed Peas Cowboy Caviar

The main ingredients are black beans, black eyed peas, pickled red onion,  cilantro, lime juice. I added in a mixture of brightly colored bell peppers, because I just happened to have them left over from this pizza recipe. Avocado is an option and should be added right before serving. Salt is a must and you will need to taste for seasoning before serving. 

The secret to the brightness and flavor in the dip the pickled red onion and jalapenos. I am not a raw onion fan, but I do like pickled onion and thought that acid will give these beans what they need. I was right.

Pickled Red Onion in 30 minutes. 

I found a recipe from the Kitchn that was pretty easy to use.

• Slice red onion in half moons. Place in colander. 
• Pour two cups of boiling water over the onions. 
• Pour a cup of vinegar into jar. I used half cider vinegar, half balsamic.
• Add peppercorns, seasonings and a teaspoon of sugar. 
• Add onion. 
• Ready in 30 minutes. 

Make the pickled onion the night before so the flavors meld. The beans will not get mushy and will be absolutely delicious. I didn’t add any seasonings to the vinegar.

Tips for Black Eyed Peas Cowboy Caviar

• Make sure to rinse the beans in cold water to remove the sodium. 
• Make a day ahead for full flavor profile. 
• If you don’t use pickled onion, you will need to add vinegar to bring acid to the dish.
• Salt liberally. 
• Add avocado right before serving.

Playing around, in the summer, add some chopped tomato and grilled corn (off the cob). 

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Cowboy Caviar with Black Eyed Peas

A perfect starter for tacos, made with black beans, black eyed peas, pickled onion

Course Appetizer

Cuisine tex mex

Keyword black beans, black eyed peas, cowbow caviar

Prep Time 4 minutes minutes

Resting Time for Pickled Onion 30 minutes minutes

Servings 8 servings

Ingredients

• 1 can black beans
• 1 can black eyed peas
• 1 red bell pepper (or a mix of colors) small dice
• 3 tablespoons pickled onion small dice
• 1 jalapeno pepper or serrano
• 1 handful cilantro chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar, if needed
• 1 teaspoon salt
• 1 avocado diced (optional)

Pickled Red Onion

• 1/2 red onion sliced into half moons
• 1 cup vinegar
• 1 teaspoon sugar optional
• 1 tablespoon peppercorns or some black pepper
• 2 cloves garlic cut in half

Instructions

• Rinse beans in colander in cold water. Set aside.
• Dice peppers, onions in very small dice.
• Mix beans, peppers, onions.
• Toss with olive oil.
• The pickled onions may be enough vinegar. If not add a teaspoon or two.
• Add cilantro.
• Season with salt and pepper.
• Add avocado right before serving.

Pickled Onion

• Slice into thin half moons and place in colander.
• Pour boiling water over onion.
• Put vinegar in jar with sugar and peppercorns.
• Put onion in jar. Will be ready in 30 minutes. Dice fine for the bean dip.

The post Cowboy Caviar Recipe with Pickled Onion – New Year Tradition appeared first on Spinach Tiger.

I chose their flank steak (you could do this with skirt steak), and the key is knowing how to marinate carne asada.

When you marinate carne asada, you will be breaking down the meat with a combination of fat, salt and acid. The acid is mostly citrus in the form of orange and lime juice.

The spices include cumin and heat. I realized I didn’t have cumin. What I did have, however was some Trader Joe’s taco seasoning, which has cumin and other spices.

What is carne asada?

Carne asada means grilled meats, and is found in Mexican restaurants, often in tacos and burritos. Most often strips of meat cut on the bias against the grain and have been previously marinated or rubbed with spices.

What meat do you use for Carne Asada?

Typically, carne asada is made with flank steak or skirt steak, which does well marinated. I could have trimmed some of the fat off, but decided to leave it for more flavor.

How to Marinate Carne Asada

Most of the carne asada marinades include oil, lime, orange, garlic, cumin and cilantro. You will want to marinate carne asada for a minimum of four hours up to overnight.

I used the following ingredients for the marinade. I saved 1/3 of the marinade separately to pour over the carne asada once it is grilled.

• Olive Oil
• Lime Juice
• Coconut Aminos (can use soy sauce or Tamari)
• Orange Juice
• Orange Zest
• Garlic Cloves
• Taco Seasoning (can use cumin and chili powder)
• Cilantro
• Salt
• Pepper

This marinade proved to be simply wonderful.

How do you cook Carne Asada?

I marinated the flank steak for about 6 hours, and then put it on a very hot grill of 500 degrees F.

It took about 15 minutes, ten on the first side, and five on the second side. The internal temperature at the thickest part was 115 degrees f. and I knew that Doug would want it rare. A flank steak is thinner on the ends and that’s the part I would eat. After pouring on the reserved marinade, I allowed the steak to rest for 10 minutes. The steak was then cut across the grain in thin strips.

How do you eat Carne Asada?

The meat was so tasty, we ate it solo, but the leftovers will become tacos tomorrow, using my grain free tortillas and homemade guacamole.

Other Similar Recipes from Spinach Tiger

• Pork Carnitas
• Skirt Steak with Chimichurri
• How to Cook a Perfect New York Strip Steak
• How to Grill a Rib Eye Steak
• Ropa Viejo (Cuban Shredded Beef)
• Seven Ways to Grill Corn

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How to Marinate Carne Asada

Marinade Carne Asada for Tacos and More

Course Entree

Cuisine Mexican

Keyword carne asada

Prep Time 15 minutes minutes

Marinate Time 6 hours hours

Servings 6

Ingredients

• 2 pounds flank steak
• 1/2 cup olive oil
• 1 lime juiced
• 4 tablespoons coconut aminos or soy sauce
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 3 garlic cloves sliced
• 4 tablespoons taco seasoning see notes
• handful chopped cilantro
• 1/2 teaspoon salt hold if in taco seasoning
• 1/2 teaspoon black pepper

Instructions

• Mix together all ingredients except flank steak.
• Reserve 1/3 of the marinade for the steak once its cooked.
• Put flank steak in baking dish or dish big enough to hold steak and marinade.
• Marinate at least four hours up to overnight.
• Heat grill to HOT. 500 degrees F.
• Sear on one side about ten minutes. Turn over for about five minutes, until steak reaches 115 degrees F. at the thickest part.
• Rest steak for ten minutes.
• Slice against the grain on the diagonal. Pour reserved marinade.

Notes

I used taco seasoning as it was convenient.

You can add cumin and chili powder instead.

The post How to Marinate Carne Asada appeared first on Spinach Tiger.

This recipe for taco slaw uses a combination of mayo, sour cream and your choice of salsa. I prefer salsa verde (love the Trader Joe’s version), but you could also use a red salsa. I saved time using onion powder instead of chopping any onion, added chili powder, salt and pepper. A squeeze of lime with the zest brightens it up and cilantro pulls it all together.

Make this recipe for taco slaw least two hours in advance to give the flavors a chance to sing.

Ideas for Easy Tacos Using Taco Slaw

• Left Over Roast Chicken, Rotisserie Chicken
• Pulled Pork
• Carnitas
• Left over Pot Roast
• Grilled or Sauteed Shrimp
• Your Favorite Frozen Fish or Grilled Fish
• Sliced Sweet Potatoes (for a meatless night, this slaw works here)

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More Slaw Recipes from Spinach Tiger

I’ve made various different slaws over the years. Take a look.

• Asian Slaw, Ginger Dressing
• Crack Slaw with Comeback Sauce
• Blue Cheese Slaw with Green Apple
• Red Cabbage Salad
• Keto Fish Tacos
• Healthy Eggroll in a Bowl

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Recipe for Taco Slaw

Taco Slaw that goes with meat, fish or chicken

Course Salad

Cuisine Mexican

Keyword mexican slaw, taco slaw

Ingredients

• 1 bag cole slaw mix
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup salsa green or red
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime juice, zest
• 1 jalopeno or serrano pepper optional
• 1/2 cup chopped cilantro

Instructions

• Mix all ingredients together except for shredded slaw and cilantro.
• Place slaw into serving bowl. Add above dressing, as much as you need. If you find the slaw too dry, add in a little more mayo.
• Toss with cilantro. Refrigerate for at least two hours prior to serving if you can.

The post Recipe for Taco Slaw appeared first on Spinach Tiger.

A visit to Puerto Vallarta before I knew Mr. Spinach Tiger with someone else I refer to as the surfer heel, if I can use a very old fashioned word, led me to a near death experience and an authentic lunch in the middle of nowhere in Mexico.

The Near Death Experience.

Our hotel had a secluded beach and a riptide someone forgot to tell me about. The surfer heel insisted we venture further out into the water from the shore and as usual he went ahead not looking back. He never noticed that I got caught in an undertow only a few feet from shore. The good looking outdoor bartender came to my rescue, got me out of the water and somehow my top, that came off in the rough waters, got back on. I was too frightened to care about that at the time and am grateful there were no cell phone cameras back then to embarrass me.

The guests were stunned. Not because of my wardrobe malfunction nor my near drowning, but that surfer heel didn’t even look back or take notice. Finally, he realized I wasn’t there and he came back to find himself at odds with all the guests. They shook their heads with disgust and wondered what a nice girl like me was doing with someone like him. This was the vacation that led to the demise of this relationship and that wasn’t the worst of it.

The Unsettling Beach in the Middle of Nowhere, Mexico

The next day, he insisted we rent a car and drive from the semi-safe tourist part of town to a smaller town where odd looking stray dogs run wild and tourists are no where to be found. While he was surfing, I had the pleasure of sitting on a very unsettling beach, scared to death that something worse than an undertow was going to come along. It was time to end this relationship and wait for a real man who put me first.

Mexican Lunch in the Middle of the Nowhere, Mexico
The food was surprisingly good and that’s when I tasted my first real guacamole, assembled from chunks of avocado with simple ingredients

Budro’s Tableside Guacamole

The next time I tasted anything as good was at Boudro’s Texas Bistro in San Antonio. I had dinner there with Mr. ST one Valentine’s week many years ago, comforted in the realization that I had waited for the right man.  They took a picture of us on the patio wrapped in blankets which Boudro’s provides its guests.  Romantic that he is, he framed the picture and has it on his desk.

He became just as smitten with the their famous tableside guacamole and recreated the recipe as soon as we got back home, adapting it to his own taste. The serrano pepper can be left out, but we love it. 

His guacamole is legendary, and there is none better anywhere here in Nashville. He’s very particular about it, and I enjoy watching him do his table side magic especially because it always takes us back to that night in San Antonio, serving as a reminder to me how different my life could have been with the wrong person. (Although I’m not sure about those sunglasses. I think they are long gone, but he thought he looked like Bono. I laughed too).

Table-side Presentation for Authentic Guacamole

Table-side guacamole is something you can do when your guests arrive, but give them a drink first. The entire assembly takes about five minutes.How to  Make Sure the Avocado is Ripe Enough, but not too Ripe

There is a little brown stem (button) on the tip of an avocado. If you flick it off, you will see either a brown spot (too ripe) or a green spot (ripe enough)

Peel Your Avocados. Did you know you can peel avocados. Let me show you here.

Chop your cilantro with this Tuo Cleaver, my new favorite kitchen tool.



Tableside Guacamole and a Beautiful Presentation

The key to a beautiful presentation is to have everything ready to chop freshly on the spot peel the avocados. This is much easier than you may think and I did a post on it.  Peeling the avocado makes it easier to cut into attractive slices for some dishes or nice chunks for this one. It might be a good idea to have your onion pre-cut, but dice the tomato fresh.

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So tell me, did you wait for Mr. or Mrs. Right? Did it take you as many dogs as it took me?

More Avocado Recipes from Spinach Tiger

• How to Peel an Avocado
• How to Ripen an Avocado
• Avocado Margarita
• Avocado Shrimp Salad
• Avocado Chicken Pasta
• Chocolate Avocado Smoothie (low carb)
• Baked Avocado Egg with Lime Hollandaise

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Authentic Guacamole and Tableside Presentation

Authentic Guacamole and how to do a nice tableside presentation.

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• Note: To make enough guacamole: use 1 avocado per person and adjust ingredients accordingly.
• 4 avocados
• juice squeezed from 1/2 large orange
• juice squeezed from one lime
• sea salt black pepper
• 1/2 purple onion diced
• 1 small tomato diced
• handful of cilantro chopped
• 1 serrano pepper diced very finely (optional)

Instructions

• Assemble the following into a bowl:
• Peel avocados or carefully spoon out the flesh, keeping the avocado and intact as possible. Cut into large chunks.
• Squeeze the juices of orange and lime over avocado.
• Season with salt and pepper
• Add in chopped onion, tomato, cilantro
• Carefully mix together. You don’t want the avocado turned into mush.
• Season again with salt as needed, perhaps another squeeze of lime.
• Serve immediately.

Video

The post Authentic Tableside Guacamole appeared first on Spinach Tiger.

What is Carnitas?

Carnitas means little meats. This carnitas is pork braised in broth for at least 3 hours, then pulled apart, crisped up and caramelized in the juices under the broiler or in the oven. I usually double this recipe and braise the meat in this 7 quart cast iron dutch oven.

You can only imagine how exciting the last part of the cooking is.

One of my favorite ways to eat pork tacos is with this red cabbage slaw.

I also love to have my carnitas with salsa verde, recipe found here.

We did this dinner for a recent birthday, because it’s a great crowd pleaser and doesn’t take a lot of time to put together. You can braise in a cast iron dutch oven, which is what I did, or make it in a slow cooker.

Pork Carnitas, Braised in Slow Cooker or Dutch Oven then Baked to Crispy

You will need to use the oven for the final twenty minutes, when the shredded pork cooks away in its juices and gets crispy on the ends. I was lucky enough to find a orange chipotle salt at Whole Foods, a new addition to their spices. It added that extra kick, but I didn’t include it in the recipe, because not everyone would have access to it.

My husband’s famous guacamole or sliced avocados are a must.

Perfect for a Cinco de Maya party, serve carnitas, which can be made ahead, even frozen.

Pair with Homemade Fresh Citrus Margaritas or strawberry lime basil sangria.

Sauces for Carnitas

Roasted Salsa Verde

Make a Corn Tomato Salad as a Side.

Grain Free, Gluten Free Tortillas

Enjoy these easy Carnitas and let me know how the recipe works out. It’s one of my  “go to” crowd pleasers.

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Easy Carnitas, Slow Cooker or Dutch Oven

Easy Carnitas with tortillas.

Course Entree

Cuisine Mexican

Keyword braised pork steak, carnitas, tacos

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 4 pounds boneless pork shoulder see notes
• sea salt
• 1 tablespoon olive oil
• 1 onion coarsely chopped
• 2 jalapeno seeded and ribs removed, chopped
• 4 cloves garlic peeled and sliced
• 1 orange cut in half
• 4 limes divided
• 1 cinnamon stick
• 1 teaspoon chile powder
• 2-4 cups beef broth or water
• tortillas
• 2 red onions diced to serve with carnitas
• handful cilantro
• guacamole or sliced avocado

Instructions

• Trim excess fat from pork shoulder. Cut into 4 separate pieces.
• Salt liberally.
• Heat tablespoon of olive oil in dutch oven and brown pork pieces on all sides. Remove, set aside.
• Add onions, pepper to pan. Cook for two minutes. Add garlic. Cook for one minute.
• Add in juice of orange and orange pieces, juice of limes. I refrain from adding in lime pieces, as the lime can add bitterness.
• Add pork back in.
• Add in just enough water or broth to cover 2/3 of the meat. Add cinnamon Stick and chile powder.
• Cover and braise for 3 1/2 hours.
• Place in slow cooker on high for 4 hours, or low for 10 hours. (You may need to add in a little more water. Check hourly if you are using dutch oven.
• Remove from oven. Strain pork from broth., making sure to save broth. Pull pork into pieces. Strain the broth.
• Pull pork in pieces and place on large baking sheet. Pour about 1 cup of broth over pork. You want the crisp up the ends a little, but still keep pork tender.
• Bake in oven at 375 degrees F. for approximately twenty minutes until most of the broth is gone and the meat has crispy crackling edges.
• Serve with tortillas, chopped red onion, cilantro, sliced avocado, lime slices.
• You can freeze for up to three months.

Notes

I  have also used 5 pound carnitas with bone. 

The post Easy Carnitas, Slow Cooker or Dutch Oven appeared first on Spinach Tiger.

We eat salmon at least once a week, because of all the proteins we could pick, this is the seven minute dinner that can be made in a number of ways. I’ve shown you many salmon recipes in the past, including my most recent salmon with pasta, cauliflower and olives.

When I was asked to partner with the National Salmon Council, I wanted to show you the easiest, most reliable way to get the best-tasting salmon in less than 10 minutes. I wanted to create a fun, family-friendly recipe to be fun, that brought out the best of salmon, while being a little unique.

I imagined vibrant colors of the rainbow and salmon tacos with tomato mango salsa popped into my head, and then onto this tray.

Easy Salmon Tacos are Slow Food Fast

Salmon tacos are easy and adaptable to your own taste. For example, I leave out anything spicy when I’m serving kids, but they tend to love the tomato mango salsa.

Salmon tacos are slow food fast, made in a matter of minutes and still so good for you. The salsa can be made in advance, and all you’ll need is seven minutes to pan-sear perfect salmon (I promise). I like to pan-sear the salmon on one side (skin side down) for two minutes in a hot pan and then put in the oven for five minutes. This is my basic salmon recipe from which many recipes can be created.

The biggest thing I hear from people is their apprehension to cook salmon or to cook fish indoors. Let me put all this to rest and tell you, once you cook salmon properly, meaning not overcooking, you’ll be making it every week and it’s not that fish that makes a house fishy.

Tomato Mango Salsa with Avocado, Red Onion, Cilantro

Mangoes love tomatoes and avocado. Be prepared to swoon over this combination and probably eat it out of the bowl (like we did). Red onion and cilantro bring these three ingredients together in perfect harmony that brings just the right amount of excitement to fish tacos. Sometimes, instead of cilantro, I use fresh basil for the salsa. Always make recipes your own!

Make sure your mangoes and avocados are ripe, but not too ripe. I buy my mangoes when they have a slight give, but not too much. Conversely, I buy my avocados rock hard, then ripen them myself. I explain why in this post, how to ripen avocados.

Cut the mango, by first holding it vertically and cutting the cheeks of the mango, avoiding the inner seed. Then cut crosswise and lengthwise, not cutting through to the skin. Then slide the knife close to the skin under the cubes.

When cutting the tomato, squeeze off a little of the juice and seeds. If you use Roma tomatoes, you won’t have an issue. Cut a very small dice.

Avocados are a superfood and healthy fat that do well with a bit of acid and salt, and when paired with a sweet fruit like a mango, it’s incredible. I peel my avocados first and then cut into a dice.

Red onion, plenty of cilantro, a touch of syrupy balsamic, and sea salt bring it all together. Shredded purple cabbage adds a little crunch, and a little color.

I suggest flour tortillas or my easy made from scratch grain free low carb tortillas (shown in the picture).

Salmon Tacos – Superfood and Eating the Rainbow

Salmon is a superfood that we should eat at least once a week. Rich in Omega-3 Fatty Acids, EPA and DHA, salmon is loaded with selenium, potassium and is anti-inflammatory. Mangoes promote eye health, facilitate digestion and aid in lowering cholesterol and have a low glycemic count, not spiking blood sugar. Avocados are known universally for their “good fat” and red cabbage has amazing antioxidant properties.

Salmon is usually a signature dish we serve to company. We always get rave reviews, whether we pan-sear or cook on the grill with this technique. In all honesty, I jumped at the opportunity to partner with the Salmon Council, because there is never a time salmon is not in our freezer. It’s my go to for a post-workout lunch and part of my overall low-carb lifestyle.

 More of Spinach Tiger’s Timeless Salmon Recipes

Ginger Roasted Salmon with Roasted Beets

Salmon with Low Carb Pasta, Cauliflower, Olives

Salmon Greek Spinach Salad with Lemony Dressing

Salmon on the Grill

Savory Smoked Salmon Cheesecake

For More Recipes Follow Hooked on Salmon

Follow the Hooked on Salmon Pinterest Board  on Pinterest.

Follow Hooked on Salmon on Facebook.

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Pan-Seared Salmon Tacos with Mango Avocado Salsa

Pan Seared Salmon Tacos with Mango Tomato Salsa Recipe, a rainbow of superfood comes together to make exciting tacos the whole family will love.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 pound salmon filets
• 4 tablespoon olive oil divided
• juice of 1/2 lime
• salt and pepper
• Mango Salsa recipe below
• 1 cup shredded red cabbage
• 8 flour tortillas or these almond flour tortillas

Mango Salsa

• 2 mangoes
• 2 avocados
• 2 roma tomatoes
• 1/2 red onion finely diced
• 1 large bunch cilantro
• 2 tablespoons syrupy balsamic vinegar see notes
• juice of 1/2 lime
• 1 teaspoon sea salt or more to taste
• 1 teaspoon black pepper
• 8 to rtillas

Instructions

• Heat oven to 350 degrees f, 180 C, Gas 4.
• Marinate salmon with olive oil and lime juice, while oven is preheating. Season with a little bit of salt and pepper.
• Heat olive oil in pan to medium high in oven proof pan.
• Place salmon in pan skin side down. Cook for two minutes or until skin is crispy.
• Place pan in oven for about 5 minutes. Keep in mind that the salmon will continue to cook once removed from the oven. You do not want to overcook the salmon.
• Remove the skin, cut into pieces to place in tacos.
• Assemble with salmon, red cabbage and mango tomato salsa. Serve Immediately.

Mango Salsa Instructions

• Cut mango into cubes. Hold up vertically, slice off each cheek. Slice across, not cutting skin and then slide knife under cubed mango.
• Cut tomatoes into very small dice. You may need to squeeze juice out.
• Peel avocado, and cut into cubes.
• Finely dice red onion.
• Chop cilantro.
• Toss tomatoes, mango, cilantro and red onion together with lime, 1/4 teaspoon salt syrupy.
• balsamic or white vinegar and honey.
• Add avocado.
• Taste and season with salt and pepper as needed.

Notes

Only use balsamic if you have a good syrupy sweet balsamic. In lieu of balsamic, use 1 tablespoon white vinegar with 1 teaspoon honey.

 

This is a sponsored conversation written by me on behalf of National Salmon Council. The opinions and text are all mine.

The post Pan-Seared Salmon Tacos with Tomato Mango Salsa appeared first on Spinach Tiger.

This shrimp avocado salad recipe is a go to in our house. Sometimes we eat it with big corn chips. Sometimes we use this as an in between meal when we know we’re going to a big fat food event. I make this at least twice a month.

While this shrimp avocado salad  recipe may seem like light fare, it’s filling because of all that good fat from the avocado.

In the summer we cut corn right off the cob and into the salad for an even better bite.

You can make the shrimp avocado salad recipe  your own in so many ways, by adding corn, beans, olives, or even making lettuce wraps or tacos.

One of the secrets as to why this is so good is how I cook the shrimp. I use this recipe. You could stop right here and enjoy this simple, yet nuanced shrimp appetizer adapted from Marcella Hazan.
The key to making anything taste good is a combination of fat, acid and salt.

The avocado provides plenty of fat, so be sure to add in plenty of acid and taste for salt. Also,if the shrimp can sit in olive oil and lemon for a while and soak in the citrus, the taste will be all the better.

We don’t like to refrigerate tomatoes, so if you want to make this ahead, just do the shrimp, onion and cilantro part. Add in your tomatoes and avocado right before serving. Never ever refrigerate tomatoes. It turns them mealy and deems them tasteless.

I used grape tomatoes because it’s not tomato season yet and these taste best at this time of year. In the summer, I’ll replace with fresh summer heirloom tomatoes and perhaps add some fresh sweet corn right off the cob.

You can extend the bulk of the salad by tossing it with a handfuls of romaine lettuce. You can add a crumbly cheese like a ricotta salata or feta.

However, you choose to adapt this shrimp avocado salad recipe, make it your own!

Click Here for More Shrimp Recipes from Spinach Tiger

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Shrimp Avocado Salad

Shrimp avocado salad is a perfect low carb entree, appetizer and can be used as a party dip, by slicing shrimp in smaller pieces.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• Cook Shrimp
• 1 pound raw cooked shrimp
• 1 teaspoon white vinegar
• juice of 1/2 lemon
• 1 teaspoon champagne or red wine vinegar
• 1/2 teaspoon celery salt or 1 piece celery
• Make Salad
• 3 tablespoons red onion finely diced
• 2 small avocado
• 3-4 radishes optional
• 1 pint grape tomatoes or 2 tomatoes chopped
• 2 tablespoons extra virgin olive oil
• juice of one lime
• 3 tablespoons chopped cilantro
• sea salt
• black pepper

Instructions

• Cook Shrimp
• Put water in large sauce pan.
• Add vinegar and celery (or celery salt)
• Once water boils, add shrimp.
• Once water boils again, turn off stove. Shrimp should be pink and cooked.
• Drain. Take shrimp out of shell, which should occur easily.
• Drizzle with olive oil and squeeze lemon on shrimp. Refrigerate.
• Peel and slice avocado into bite sized pieces.
• Slice grape tomatoes lengthwise and again cross wise into bite sized pieces.
• Clean and slice radishes thinly. This will give a bite to salad and is an option.
• Juice the lime.
• Once shrimp are cold, assemble with ingredients, including cilantro.
• Toss with remaining olive oil, lime juice and vinegar. Most vinegars will work, but red wine vinegar or a white champagne vinegar works best.
• Season with salt and pepper.
• Taste to see if more vinegar or salt is needed.

The post Shrimp Avocado Salad Recipe appeared first on Spinach Tiger.

Lodge provided the Enameled Cast Iron Dutch Oven for this post. All opinions are my own. 

Do you like the idea of about fifteen minute prep and a dinner that tastes like you spent hours. This chicken and olives recipe addresses many things busy cooks are looking for.

• Easy. It takes five minutes to cut up carrots, onion and lemon, ten minutes to brown the chicken.
• Healthy: This is paleo, gluten free, grain free, dairy free, low carb.
• Flavorful: This is a dish I’d serve in a restaurant to get my customers to return.
• Beautiful: Yes.
• Comfort Food: Does all comfort food have to be deep fried and full of cheese? No.
• Frugal. You can cut up a whole chicken and stretch this into two dinners or use affordable chicken thighs. Don’t purchase a cut up chicken. Purchase a whole chicken which is much cheaper and ask the butcher in the store to cut it up for you. But, buy healthy chicken, organic if you can.

The Chicken and Olives recipe is from the cookbook, Mediterranean Paleo Cooking, which I recently reviewed here. If you like this, you’ll want to read the review.

I was immediately drawn to the recipe on the cover because I love anything with olive and lemon.

The Process for Chicken and Olives Recipe

The Lodge Cast Iron Dutch Oven 7 Quart is a Great Size for Braising Chicken

I made the entire dish in the same braising dutch oven provided by Lodge. I met the Lodge people at food event in Nashville and asked if I could work with them. I’m a huge fan of cast iron and this makes my 13th cast iron addition. I use them all. I use at least one every single day. I’ve visited the Lodge Factory store in south Pittsburgh, Tennessee. If you get a chance go shopping there.



This is now my favorite dutch oven and I have three. It was roomy enough to brown several thighs at once, and then move over and add the vegetables. It holds heat well, and most of this dish was made on a very low simmer. You could put the  Lodge dutch oven in the oven at a low temperature of 300 degrees for a dish like this. You can also make this dish in a crock pot, but you would still have to brown the chicken and sauté the vegetables first.

The Oval Lodge Cast Iron Dutch Oven comes in this beautiful white color.

• Porcelain enamel interior and exterior
• Self-basting cover with handle traps in heat, moisture and nutrients
• 7-Quart capacity
• Stainless steel knob
• Can be placed in oven, refrigerator, freezer

Chicken and Olives uses a Whole Lemon with Saffron and Cumin, Resulting in a very aromatic dish.

The addition of cumin and saffron adds sultry flavor. The recipe calls for boiling the olives for a while before adding them, but I skipped that, because I wanted the brine in the dish. The broth that remains is so good. You could use bread to sop it up or some rice. If you want to eat paleo, try this mashed cauliflower, which is what I did.

Mashed Cauliflower recipe here

This chicken dish has amazing flavor and it’s so easy to make that I’m making it all over again this week!

You Might Love these One Pot Chicken Recipes from Spinach Tiger

One Pot Chicken, Sausage, Kale and White Beans

Chicken  with Peppers and Onions

Chicken Thighs with Cauliflower

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A Cookbook, A Dutch Oven, a Chicken and Olives Recipe

Chicken with Olives adapted from Mediterranean Paleo Cooking by Caitlyn Weeks, Nabil Bourmar and Diane SanFilippo

Course Chicken with Olives and Lemon

Cuisine Algerian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 tablespoon butter or ghee or olive oil for dairy free
• 1 cut up chicken I used eight thighs
• fine sea salt
• ground black pepper
• 1 tablespoon cumin
• 1 pinch saffron
• 1 medium onion
• 3 carrots
• 1 clove garlic minced
• 4 cups chicken broth
• 1/4 cup chopped cilantro
• 1 lemon
• 2 cups pitted green olives less if you prefer
• 1/4 cup chopped fresh cilantro

Instructions

• In Dutch oven, melt fat over medium heat.
• Dry chicken. Season with salt and pepper and add to the pan.
• Cook for ten minutes. I started with skin side down for about 6 minutes or until browned. Turn over.
• Add saffron and cumin, continue to sauté for 2 minutes.
• Add onion and garlic and sauté for another two minutes.
• Chicken should be brown; onions translucent.
• Add broth to pot and cover. Bring to boil and reduce heat.
• Remove lid and simmer for 30 minutes.
• In the cookbook directions, they ask to boil the olives separately, but I like the flavor of the olives and Add olives and carrots, and half of lemon, sliced. and cook another 20 minutes or until carrots are cooked through.
• Squeeze the other half of lemon into the broth.
• Serve with the sauce and garnish with cilantro.

The post Chicken and Olives Recipe Braised in Lodge Cast Iron Dutch Oven appeared first on Spinach Tiger.

Did you know that sometimes two completely different things make one perfect thing? When you put a mango and a grapefruit together, it’s magic, and a burst of different texture and flavor that accompanies shrimp splendidly.

I developed this recipe for shrimp tacos for Tortilla Land a few years ago,  and thought it was time to share this recipe with you. I used raw tortillas (which by now you know I prefer), but you could of course, use your own favorite tortilla.

I’ve used shrimp, but you could substitute with grilled fish, fried fish or even spicy chicken.

My Favorite Shrimp Taco Recipe

First I marinated the shrimp and then grilled them.

Marinate shrimp in olive oil, lime juice and salt. Don’t over marinate or the shrimp will become mushy. Feel free to add in a touch of cilantro.

Now it’s just a matter of what cocktail you’ll be serving this shrimp taco recipe.  Last week I made this amazing avocado margarita that would be just perfect. Or perhaps a mango sangria is your choice.

Please let me know if you have a cocktail that would pair well with these tacos.

Let’s Connect

It means a lot to get to know you. Please connect with me on Instagram for more food and drink pictures, and more that don’t make it here.

More Taco Recipes from Spinach Tiger

Sweet Potato Tacos

Teres Major Tacos

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Mango Grapefruit Shrimp Taco

Shrimp Tacos with grapefruit mango salsa is a refreshing way to usher in Spring.

Course Entree

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound grilled or sautéed shrimp see below
• 2 cups shredded cabbage
• Mango grapefruit avocado salsa see below
• 4 raw flour tortillas or pre-made
• cilantro or basil garnish

Shrimp Ingredients

• 1 pound shrimp peeled with vein removed
• 1 tablespoon olive oil
• juice of 1/2 lime salt and pepper

Grapefruit Mango Salsa Ingredients

• 2 mangoes peeled, cubed
• 1 ruby red or pink grapefruit cut into small bite sized sections with membrane removed
• 1/2 large red onion finely diced
• 1 to 2 Serrano or jalapeno peppers, very finely diced
• juice of 1/2 lime
• 1 tablespoon olive oil
• 1 tablespoon champagne
• vinegar
• 1 teaspoon honey
• 1 tablespoon chopped basil can use cilantro
• salt
• pepper

Instructions

Instructions for Shrimp

• Toss with olive oil and lime juice. Refrigerate for one to four hours.
• To Grill: Grill shrimp on medium high heat for a 2-3 minutes each side, until cooked through.
• To Pan fry: Put tablespoon oil in frying pan. Fry shrimp two minutes on each side or until cooked through.

Mango Salsa

• Combine olive oil, vinegar, honey together. Set aside. Toss mango, onion, diced pepper and grapefruit together with olive oil, vinegar mixture. Season with salt and pepper. Refrigerate for two hours minimum up to overnight. Cube avocado and add to salsa right before serving.

Assembly

• To Plate: Cook raw tortillas according to instructions, 30 seconds on each side. Place cabbage on tortilla. Toss salsa with avocado. Taste to season. Cook TortillaLand® Flour tortillas according to instructions, approximately 30 seconds on each side with no oil, until they puff up and lightly brown. To assemble, layer cabbage, shrimp and salsa. Season with salt and pepper. Garnish with chopped basil or cilantro. Fold.

The post Shrimp Tacos Recipe with Mango Salsa appeared first on Spinach Tiger.

The soup that changes people’s minds about tortilla soup and rustic Mexican food has Nashville fans standing in long lines to slurp it up.

I wrote about Mas Tacos Por Favor in East Nashville a few weeks ago. They jumped from truck to brick and mortar and are so amazing with their street food, they made the top two finalists for the Munchie People’s Choice awards for best tacos in the country.

Aside from tacos, Mas Tacos is legendary for this soup.

It’s clean, comforting and perfectly balanced. This is not their recipe; it’s my version, and it’s very close. It’s an ensemble soup, in that you must eat it as soon as the ingredients are assembled.  You will want to serve it like this.

This is my inspired version only a little spicier.  If you are familiar with the original soup, it’s very kid friendly, because it’s not very spicy, and you can feel free to make it without the hot chile peppers for that milder version.  Adjust the heat to your liking, but do include all of these other ingredients. Like Mas Tacos, I used only white meat, but free to change that if you want a fattier broth or dark meat. The grilled corn is mandatory, adding sweetness, and the cilantro is the spark. The first flavor, however, that should come through is the lime.

This should be the most lime forward broth you’ve ever tasted and that’s what makes it so bright and cheery.

Here is the original soup.

You Can Make this Mas Tacos Inspired Soup Slow or You Can Make it Fast

Ideally, you’ll make this soup from scratch, simmering the chicken and making your own chicken broth. However, you can make it much quicker, by using a canned broth and a rotisserie chicken. I will not judge you, as there are those days this is all you have time for, and it’s still better than fast food.

The best way to serve this soup is by assembly. Place all the ingredients in separate dishes. Serve broth with chicken and cilantro and let everyone add the accompaniments.

The Slow Food recipe is below. You will be making your own broth, and pulling your own chicken.

This is a specially coveted soup in Nashville, so if you do make it, I’d love to hear what you think.

I made it a second time just to be sure it tasted just as good. In this case I left the peppers out to be added, so people could adjust their own level of heat.

If you know you want it all spicy put the serrano peppers in from the beginning, but then remove them.

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Spicy Tortilla Soup Inspired by Mas Tacos

Inspired from a local Mexican food truck, this spicy tortilla soup has long lines waiting for it. Make with queso, cilantro, and lots of avocado.

Course Soup

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 whole chicken
• 1 small onion
• 2 serrano peppers optional
• 3 avocados
• 3 ears see recipe here grilled corn
• juice from six limes
• 1 lime cut in wedges for garnish
• 1 bunch cilantro long stems removed
• tortilla chips for garnish
• 1 pint cherry tomatoes
• salt
• pepper

Instructions

• Cut the chicken into pieces. You can use the legs and thighs or freeze those for another dish.
• Place chicken in large pot with cold water and 2 tablespoons salt.
• Don't bring to a boil. Bring to a simmer.and begin to skim off the foam.
• Cook for up to 40 minutes until all the chicken is cooked through, making sure the water does not boil, as it will get cloudy and getting off all the foam.
• Remove chicken, except for the chicken backs and continue to simmer with the onion for 30 minutes with sliced serrano peppers.
• Once chicken is cooled, cut into pieces.
• Remove chicken back.
• Taste broth for seasoning. Add salt & pepper.
• Pour chicken through a sieve to remove onion and any impurities.
• Keep broth warm. Add lime juice and make accompaniments.
• Cut corn off the cob.
• Slice Avocado. See how to peel here.
• Crumble queso fresca
• Cut cherry tomatoes.
• Clean and ready leaves off of cilantro.
• Fill bowls with chicken and cilantro (no stems).
• Serve with accompaniments in separate bowls.

More Chicken Based Soups from Spinach Tiger

Chicken Stock (bone broth)

Mexican Chicken Rice  Soup

Healthy Chicken Soup with Kale

Summer Chicken Soup with Yellow Squash, Kale, Corn

Lighter Chicken Noodle Soup

The post Spicy Tortilla Soup Inspired by Mas Tacos Por Favor appeared first on Spinach Tiger.