Cilantro

Soft Shell Shrimp Tacos

Soft Shell Shrimp Tacos

Remember that Red Hot Relish from a couple days ago? Here is a fantastic use for it. I sauteed some shrimp, warmed some soft flour tortillas, and added fresh cilantro and avocado. (Of course, you could use this relish on a pork, chicken or beef taco, too!)

BOOM! A very simple dinner that is healthy and delicious!

(Nutritional data will vary with the tortillas, how much avocado is used and if you add anything else.)

Life is easier when you can combine simple, healthy and delicious. You are more likely to make good decisions when you don’t have to sacrifice one of those characteristics. Planning, prioritization and presentations are key topics in my podcast Make Your Someday Today, where I talk to successful people about how they achieved success and how you can do it, too!

Tomatillo-Radish Salsa

Tomatillo-Radish Salsa
Serves 8 (1/4 cup portions)

1 pound tomatillos (6-8)
6 radishes, shredded
3 celery stalks, minced
1 cup fresh cilantro, roughly chopped
Juice of 1 lemon

  1. Peel the husk off the tomatillos. Rinse them under cold water to remove the stickiness. Dice all but two tomatillos.
  2. Place the remaining tomatillos in a food processor or blender. Process/blend until they are smooth.
  3. Combine all ingredients in a bowl.
  4. Cover and refrigerate for at least an hour, or overnight, to let the flavors blend together.
  5. Optional: add 1/2 to 1 minced jalapeno (not used in the above picture.)

Serve on fish, chicken or turkey. Use as a topping on tacos and burritos. Serve as a salsa with chips.

Nutritional data for 1/4 cup of salsa:
Calories:          16
Fat:                0.4g
Sat fat:           0.1g
Chol:                0mg
Sodium:          16mg
Carbs:           3.2g
Fiber:               1g
Protein:         0.5g

Note: The next time I make this, I will add one teaspoon lemon zest for a bit of color and bright lemon character.

Somali Bizbaz Sauce

I found this recipe while listening to a podcast of American Public Radio’s The Splendid Table, and made a few minor changes to suit my personal tastes. This is based on a common Somali condiment.  It is creamy with a sharp garlic bite and some nice heat to back it up. Excellent as a spread on meat. (Be prepared to need breath freshener!)

Somali Bizbaz Sauce
Serves 12 (1 tablespoon portion)

1/2 cup fat free Greek yogurt
1 cup (tightly packed) fresh cilantro
2 cloves garlic, peeled and crushed
Juice of 1 lime
1/2 – 1 jalapeno chile (depending on how spicy you want this)

1. Combine all in a food processor. Process until well mixed. The cilantro will be coarsely chopped.

That’s it. How simple is that?  Serve on fish, chicken, vegetables, pork, eggs–just about anything!

Nutritional data (per tablespoon):
Calories:        9
Fat:                0g
Sat fat:           0g
Chol:             0mg
Sodium:         5mg
Carbs:         0.9g
Fiber:             0g
Protein:       1.3g

You can make this spicier by using more jalapeno or different chiles, such as a serrano or habanero.
This is how I used it last night, on grilled salmon, zucchini-potato pancakes and fresh pomegranate.