With all the talk of food during our bi-weekly #T2Tchat on Twitter, I had to do a food post! Today we had some awesome shares from our Twitter and Facebook friends, they shared their favorite crockpot recipes–yum! I was inspired therefore, I dug deep into my recipe arsenal and found a yummy summertime recipe to share with you today.
Salmon– (tilapia would work too)
Juice of 1lime
Fajita seasoning {to taste}
Menudo seasoning {to taste}
First squirt the lime over the salmon in a glass dish, then season the fish with fajita and menudo seasoning. Once the fish is seasoned wrap-up your dish and set in fridge for about 15-20 minutes. Cook the salmon on both sides for about two minutes each—or however you like your salmon. I don’t like my fish dry so, you may go longer.
Ceviche-
1/2 of large Red onion
2 Tomatoes
2 Green onions
1 Avocado
About a 1 1/2 cup of Cilantro
1 large jalapeño
1/2 lb of shrimp
5 Little Limes
Fajita seasoning
Salt
First start off with cutting the red onion- the red onions need to soak in salt water for 10 minutes.
While the red onions soak cut all the other veggies.
Once the 10 minutes is up, rinse the onions off, and add all veggies in a large bowl.
Squeeze the juice of 5 limes into the bowl
Now you can either add the shrimp raw or cooked. If you choose to add shrimp raw you will have to set the bowl aside for an hour in the fridge. I cooked my shrimp for this dish, it took around two minutes in hot oil, I also seasoned the shrimp with fajita seasoning.
Once the shrimp is done, let the shrimp cool down and mix in the bowl with the veggies, and place in the fridge. The flavors will marry, the longer the better 🙂
Rice with cilantro and lime-
I use a rice cooker it’s easy and fast.
*I always rinse my rice!
2 cups rice to 2 1/2 cups water (1 tbs of oil)
Add 1/4 of a cup of cilantro and the juice of 1 1/2 limes
Let the rice cooker do the work
Serve together and enjoy! (If you’re like me and trying to cut the carbs, just omit the rice!)
