Shrimp-Stuffed Avocados

Shrimp Stuffed Avocado

So it should be no secret that I have a love affair with avocados. I’m not sure what I love most about them but I’m certain that I should be enrolled in a twelve step program. At any rate, I’ve made it my mission to find all sorts of avocado-licious recipes so I don’t get bored with this fabulous fruit!

What you’ll need:

8 oz (1 cup) small (cut if necessary) cooked & cleaned shrimp (canned or frozen / fresh)

1 (8 oz) package of cream cheese, softened

2 1/2 tablespoons mayonnaise

¼ cup finely chopped iceberg lettuce or cabbage

¼ cup chopped black olives, drained

1/8 teaspoon garlic powder (to your taste)

2 avocados, halved, peeled & pitted

½ teaspoon paprika

1/8 teaspoon ground black pepper (optional)

How you’ll do it:

In a medium sized bowl, combine shrimp, cream cheese, mayonnaise, lettuce (or cabbage), olives and garlic powder; stir well.

Spoon shrimp mixture into avocado halves and sprinkle with paprika and pepper. Refrigerate at least 30 minutes, cut avocado halves into slices (about 2 or 3) making sure the shrimp mixture stays in the crevice. Serve immediately. 


Check out this kickin' guacamole recipe!

Tilapia Parmesan Saute

The great thing about tilapia is that you can buy individually wrapped frozen fillets in the freezer section at the grocery store. I often will just pull out one or two for dinner and a package will last me the entire month. Tilapia is a nice fish to "ease into" cooking. It is really hard to mess it up & it defrosts quickly in a bowl of room temperature water.

What you'll need:

4 - 4 oz. frozen tilapia fillets
1 tbsp olive oil
¼ cup grated parmesan cheese
2 tbsp parsley flakes
2 tbsp butter
1 tbsp lemon juice
1 tsp garlic powder

Mix parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve & enjoy!

Grilled Fish Tacos

Looking for something different to do with tilapia? Discover these AMAZING fish tacos! Topped with avocado cream sauce for a flavorful addition. Grilled or pan sauteed you will be so happy you discovered this dish.

What you'll need:

Tacos
2 tbsp lime juice
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/8 tsp sea salt
2 -  4 oz. raw tilapia fillets (or other white fish)
4 corn tortillas (taco size)
1 c. shredded cabbage or coleslaw mix
1/4 c. chopped tomato

Avocado Cream Sauce
1 whole mashed Haas Avocado 
4 tbsp. fat-free sour cream or plain yogurt
1/4 tsp. lime juice
Dash of sea salt (to taste)
Dash of garlic powder (to taste)
Dash of chili powder (to taste)
Dash of cumin (to taste)

Combine lime juice and spices for the tacos together in a large bowl, mix well. Add fish fillets and cover both sides well. Marinate in the refrigerator for at least 10 minutes.

While the fish is marinating, combine all the ingredients for the avocado cream sauce in a small bowl, mix well. Refrigerate until tacos are ready.

Spray grill or pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, then flip (being very careful not to break fillet). Grill for 3 more minutes. Set aside.

Heat tortillas on grill or pan until warm (about 45 sec per side). Plate the tortillas and spread evenly with avocado cream. Split the fish between the tortillas. Top with cabbage and tomatoes, fold and ENJOY!