Easy Cloud Bread Recipe – Ridiculously addictive but yet delightful. Light, airy, fluffy, and not to mention a healthy alternative to the traditional high-carb bread options.…
Creole Shrimp Tacos
Creole Shrimp Tacos – This recipe starts with this creole seasoning. I love creole seasoning because it has so many spices that are well combined, and most of all, the creole seasoning add a kick to the tacos. It’s the perfect seasoning to add to this shrimp taco recipe along with fresh lemon juice to take it another notch!
Spicy shrimp paired with a refreshing fresh spinach, tomatoes, and on flour tortillas!
These Creole Shrimp Tacos are made with bold ingredients to take the shrimp taco recipe to the next level with rich Creole flavors! These tacos are not only delicious but are the most flavorful tacos you’ll ever try!
Pair creole shrimp
Friends, I’m sure by now you know how much I love spicy food. Hence my Pikliz – Spicy Coleslaw Recipe. I love bold flavors, and this spicy shrimp tacos recipe is just that…BOLD!
Spices included are cayenne pepper, ground pepper, parsley, salt and pepper, and garlic to name a few.
Then garnish with fresh spinach, grape tomatoes, and avocado…YUM! The only regret you may have is that you will not have enough to last the entire week, month, or year 🙂
By the way, did I mentioned for this recipe I used the already cooked shrimp which makes it another “15 minutes or less” recipe :).
Make Creole Shrimp Tacos
With just a few ingredients you will have a party in your mouth with this Bold Spicy Creole Shrimp Tacos recipe. These tacos are delicious and the perfect way to end a long day!
Savory Thought: Every day provides you with a NEW opportunity to try something NEW.
Bold Spicy Creole Shrimp Tacos
- 1 bag already cooked shrimp 12 oz. bag
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. dried basil
- 1 tsp. oregano
- 1 tsp. cayenne pepper
- 1 tsp. ground black pepper
- 1 tsp. paprika
- 1/2 tsp. kosher salt
- 1 clove garlic minced
- 1/4 cup water
Heat the olive oil in a large skillet over medium heat.
Add the shrimp to the heated oil and cook for 3 minutes; stirring a few times to avoid sticking.
Reduce the heat to low and instantly add the above ingredients in order starting with the basil. Stir and cook for 2 minutes then remove from heat.
Assemble in a soft tortilla with your preferred toppings.
Tips and Notes / Most Noteworthy:
- I bought the already cooked shrimp. I would recommend removing the tail before "cooking" the shrimp.
- This taco recipe is great with fresh spinach, avocados, and grape tomatoes.
- Consider this recipe if you are also feeding a large crowd.
Kid-Approved Coconut Macaroons
Coconut Macaroons – One of my favorite coconut cookies to make is the delicious Kid-Approved Chocolate Dipped Coconut Macaroons. They are soft on the inside and slightly crispy on the outside.
These coconut macaroons are kid friendly. I have three picky eaters- but they could not keep their hands off these cookies.
They’re incredibly easy to make and require no special attention or equipment. With barely five ingredients and just a few steps, you’ll enjoy these coconut cookies or macaroons in no time.
Must be warned, they are ridiculously addictive. These macaroons will have you coming back for more!
If you love coconut and you love chocolate, then these decadent coconut cookies are the perfect treat the entire family can enjoy.
These macaroons are great when paired with the Sweet Monsoon Chai Tea.
Every day is a fresh start. Make today be the day to do something great for yourself.
Kid-Approved Chocolate Dipped Coconut Macaroons
- 1 1/2 cup coconut flakes
- 1/2 cup sweetened condensed milk
- 1 large egg white beaten until stiff form
- 1/2 tsp. almond extract
- pinch salt
Preheat oven to 400 degrees.
In a large bowl mix together the salt, coconut flakes, almond extract, and condensed milk. Set aside.
In a separate bowl, whisk the egg white until stiff form.
Gently fold the egg whites and the coconut mixture together until well combined.
Place on an ungreased parchment paper. Use a cookie scoop to evenly spread out the coconut mixture onto the parchment paper.
Allow cooling. Cover in almond bark dark chocolate. Please follow the directions on the package.
Bake for 12 minutes. Enjoy!
Double the measurements to make additional smaller bite-size macaroons.
Breakfast Smoothie Bowl – With Strawberries And Raspberries
A healthy morning usually includes a breakfast filled with fruits. Simple Breakfast Smoothie Bowl – With Strawberries And Raspberries made with only 4 ingredients.
Friends, you are reading this post on a “work week”, however, this post was written on a Sunday night which was intended to go live on Sunday afternoon. Cooking, kids, along with their stories covering the entire week got in the way. You know the days where every kid has a story to tell and it takes forrrrrevvvverrrrr for them to tell you one important element? Only to find out all they wanted to share with you is that their friends wanted to do is tell them about the names of the trucks they learned from their dad? Well, that was my Sunday!
I am not a breakfast smoothie person. Not that I don’t want to be one, I don’t have the time to make smoothies in the morning – as simple as they are to make. I prefer smoothies in the afternoon or for dinner.
This particular little one is one precious little kid. This kid will eat anything and everything under the sun. Especially if it’s something healthy.
On Sunday morning I decided to make myself a breakfast smoothie while I prepare other contents for you lovely people. My precious little one, of course, says to me “mommy what’s that? and I want some”. The little kiddo did not even wait for me to answer the question. Naturally, my response was “sure, no problem”. Meanwhile, I’m thinking to myself I’m just going to make my little kiddo a simple smoothie and see if all will go well. Needless to say, I grabbed the raspberry and strawberries along with the milk, put it all in the blender, added a little vanilla extract, and voila – This post (breakfast) is created!
While blending away I thought to myself if this kid is asking for something healthy, why not make it healthy all the way. So, for toppings, I used granny apples, chopped almonds, and raspberries. After all, a healthy morning usually includes a breakfast filled with fruits, correct? I’m sure I read it or heard it somewhere J
Here are some quick fun Nutrition Facts regarding the key ingredients used in this recipe:
Raspberries65 (per 1 cup)
StrawberriesCalories 4 (1 medium)
After I was done blending away, I put everything in a bowl, fixed it up nicely for my little kiddo and breakfast is served!
Don’t forget how far you’ve come.
Breakfast Smoothie Bowl - With Strawberries And Raspberries
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- ½ tsp. vanilla extract
- 1 cup almond milk
Wash the fruits thoroughly.
place all the ingredients in a blender and blend until smooth.
optional toppings - apples, walnuts, and raspberries.