I know fish tacos are popular (especially in Cali) but I have a weak spot for shrimp! I sometimes find it hard to find a good fish taco at restaurants. They are either too fried, fishy or soggy. I’m not saying it is always the case, but with my experience it’s pretty common. My safe bet has been to order shrimp tacos. They are usually grilled and well it’s shrimp, how can you go wrong?

Making homemade fish tacos could lead to a similar scenario, especially if you are frying the fish. When you don’t have a professional fryer at home, let’s face it, it’s kind of a mess and a challenge to maintain the right oil temperature for frying. We will perfect that another day. Final decision, let’s stick to shrimp tacos for now!!

The chipotle marinade for this recipe is easy to make and well worth the time. You won’t be able to resist eating the shrimp right off the grill. I love the smoky flavor of the chipotle sauce. If you are not familiar with chipotle peppers in adobo sauce, they are canned and can usually be found in the Specialty or International isle in most grocery stores. I always keep a spare can in my pantry. When opened you can reserve the remaining peppers with the sauce in a small covered container and refrigerate for later use.

Along with all of the delicious and necessary toppings for the tacos, the Cilantro Lime Sauce is amazing. The thin consistency makes it easy to drizzle all over your tacos. Drizzle, drizzle drizzle…I can’t believe I’m saying this about sour cream, but it’s so good! If you start to feel a little guilty, don’t worry, keep drizzling, at least it’s made from scratch! The recipe calls for 2-3 serrano peppers. Some peppers may be spicier than others; it’s your call on the level of heat for the sauce.

There is no right or wrong way to assemble the tacos. Lay the ingredients out and stack your tacos to your liking. Pile them high and dive in!

Chipotle Shrimp Tacos with Cilantro Lime Sauce

The chipotle marinated grilled shrimp combined with the delicious taco toppings and spicy yet refreshing cilantro lime sauce will leave an intense flavor in your mouth that will make you wonder why you never made homemade shrimp tacos before! There are no rules on how to assemble your tacos here. My recommendation is to pile it up and be generous with the sauce!

Ingredients

Marinade

3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil

Cilantro Lime Sauce

2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream

Tacos

Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs

Special Equipment: Skewers

Preparation

Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.

Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.

Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.

Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.

Heat desired number of corn tortillas on grill then set aside.

Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.

Serves 6-8

*Cilantro Lime Sauce can be made up to two days ahead. If sauce thickens, stir and bring to room temperature.

*Use 2-3 serrano peppers for the cilantro lime sauce depending on your preference of heat. Some peppers may be spicier than others.

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From Cookingwithmelody.com

Salmon Cakes with Yogurt Dill Sauce

These Salmon cakes are the ultimate seafood comfort food.  The yogurt dill sauce topping is a must!  Better yet you can create your own Salmon cake sandwich with your choice of bread and toppings. I serve mine with warmed pita bread, tomato and avocado slices.

Ingredients

3 pounds skinless salmon fillet, minced
½ cup red onion, finely chopped
¼ cup chopped dill, packed
½ cup pita bread crumbs
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil, plus additional for cooking
3 tablespoons fresh lemon juice, (about 1 large lemon)
½ cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Yogurt Dill Sauce

1 ½ cups whole plain yogurt
½ cup sour cream
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Preparation

Mix salmon, onion, ¼ cup dill, bread crumbs, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper in a large mixing bowl. Cover and chill for 1 hour or up to one day. Form into small patties (about 3 inches in diameter and one quarter inch thick).

To make Yogurt Dill Sauce stir together yogurt, sour cream, 2 tablespoons dill, 1 tablespoon lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Coat large scan pan or other heavy-nonstick large skillet with a thin layer of extra virgin olive oil on medium-high heat until it simmers. Cook salmon cakes in batches, carefully turning over once, until golden and just cooked thru about 7-8 minutes total. Repeat with remaining batches. Serve with Yogurt Dill Sauce.

Makes about 18 Salmon Cakes

*To prepare pita bread breadcrumbs, tear pieces of pita bread in a food processor and pulse until fine bread crumbs form.

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From Cookingwithmelody.com

Easter is around the corner and this salad will make an excellent dish to serve for breakfast, lunch or brunch.  It’s served on a large platter so that the veggies are beautifully spread out and the smoked salmon is neatly stacked in the center for each person to serve to their liking. Think of it as a mini smoked salmon salad buffet platter!

If you do serve for breakfast or brunch you can take it up a notch and serve with poached or soft boiled eggs. You will feel like you are at a fancy French restaurant.

The ingredient amounts may be adjusted to your preference and to fit to your own serving platter. The Dill Caper Dressing is outstanding and completes the flavors. You will love this refreshing and appetizing dish!

Smoked Salmon Salad with Dill Caper Dressing

This salad makes a beautiful presentation and will appease the palates of all smoked salmon lovers! The combinations of flavors are outstanding and the Dill Caper Dressing completes the dish to absolute perfection.

Ingredients

4-5 large handfuls Mixed Greens (about 8 oz)
5 oz Green Beans ends trimmed
½ cup very thinly sliced Red Onion (about 2 oz or ¼ onion)
2 cups diagonally sliced Cucumber (about 8 oz) English or Persian Cucumber recommended
1 ½ cups Grape Tomatoes (about 7.5 oz)
½ cup pitted Kalamata Olives (about 2.5 oz)
12 oz sliced Smoked Salmon, Nova Scotia or Atlantic recommended
2 large firm ripe Avocados, halved lengthwise, pitted then sliced
Lemon Wedges and Dill Sprigs for garnish

Dill Caper Dressing

¼ cup finely chopped fresh Dill
1 tablespoon Dijon Mustard
3 teaspoons Capers, drained
¼ cup fresh Lemon Juice
1 cup Extra Virgin Olive Oil
Fresh Ground Sea Salt and Black Pepper to taste

Preparation

Heat a medium to large pot of water with a pinch of salt and bring to a boil. Reduce to a medium simmer. Add green beans and cook for one minute. Remove beans from water with a slotted spoon and transfer to a bowl of ice water to stop from cooking. Transfer cooled drained beans to a small bowl and set aside.

Toss mixed greens, red onion and green beans onto a large platter, oval or rectangular shaped preferred. Lay cucumbers, tomatoes and olives on top of salad mixture as desired. Roll up slices of smoked salmon and stack in the center of the salad. Fan avocado halves on four sides of the salad. Garnish with lemon wedges and dill sprigs.

Prepare Dill Caper Dressing: Place chopped dill, dijon mustard, capers, and lemon juice in a small mixing bowl. Whisk in olive oil and generously season with salt and pepper to taste.

Serves 6

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