Tag Archives: weeknight meal

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Taco Tuesdays have become a weekly tradition for my boyfriend and I, but coming up with a new idea every week is a challenge.  I was in a bit of a taco slump.  This week I decided to create a special summer shrimp taco.  I wanted something fresh with a bit of crunch, along with a creamy element to compliment the shrimp.  Since my boyfriend is lactose intolerant, it’s been awhile since I topped our tacos with cheese.  With all these elements in mind, I came up with my best taco yet: Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!

Let’s face it, tacos need cheese and so do I!  To make the dairy free cheese I used unsalted cashews for a smooth texture, nutritional yeast and garlic powder to add a cheesy flavour and a bit of apple cider vinegar for acidity.  I was so happy with how well the cheese turned out, no longer will my tacos be deprived!  For the crunchy bite, I wanted to add creamy coleslaw to this taco. To keep the coleslaw lactose friendly, I rediscovered coconut yogurt hidden among the soy and Greek yogurts.  I combined this coconut coleslaw with the homemade cilantro pesto to give the ‘slaw some kick.  My tacos were now oozing with dairy free goodness!

My Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto are the ultimate summer taco! Pan fried spicy shrimp are nestled in an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw.  Topped with homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese, this is my taco masterpiece!  Taco Tuesdays have been elevated to a new level of awesome, I don’t think I will get bored of this one anytime soon!

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

 

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

51

Total Time: 35 minutes

Yield: 8 tacos

Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

This summer shrimp taco masterpiece features an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw, topped with pan fried spicy shrimp, homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese.

Ingredients

    For the shrimp:
  • 400 grams peeled, divined, cooked shrimp. Thawed.
  • 2 limes, juiced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp taco seasoning
  • 1 tbsp coconut oil
  • 8 fresh corn tortillas
  • Your favourite salsa (I used homemade peach salsa)
  • Your favourite hot sauce
  • For the guacamole:
  • 2 ripe avocados, peeled with pit removed
  • 1 small tomato, diced
  • 2 garlic cloves, peeled and finely minced
  • 1 tbsp cilantro, stems removed and finely chopped
  • juice from half a lime
  • 1 tsp extra virgin olive oil
  • sea salt and freshly ground black pepper
  • For the cilantro pesto:
  • 1/4 cup cilantro, stems removed
  • 1 green onion, trimmed and roughly chopped
  • 2 tbsp extra virgin olive oil
  • juice from half a lime
  • 1 garlic clove, peeled
  • sea salt and freshly ground black pepper
  • For the creamy coconut coleslaw:
  • 2 cups coleslaw
  • 1/4 cup vanilla coconut yogurt
  • For the cashew cheese:
  • 1/2 cup unsalted cashews
  • 2 tbsp nutritional yeast flakes
  • 2 tsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper

Instructions

  1. Marinade thawed shrimp in the juice of one lime, a tablespoon of olive oil and the taco seasoning. Let sit for 20-30 minutes.
  2. For the guacamole, combine the avocados with tomato, garlic cloves, cilantro, lime juice, olive oil and salt and pepper to taste and place in a small serving bowl.
  3. To make the cilantro pesto, use a hand blender or a Magic Bullet and blend cilantro, green onion, olive oil, lime and garlic clove. Season with salt and pepper.
  4. In a medium bowl combine the coleslaw with half the cilantro sauce and the coconut yogurt. Place remaining cilantro sauce in a small serving bowl.
  5. Using a Magic Bullet or food processor, combine the cashews, nutritional yeast, apple cider vinegar and garlic powder. Add one tablespoon of filtered water or just enough to bind the ingredients into crumbly "cheese-like" pieces, or add more water for a more creamy cheese. Season with salt and pepper and place in a small serving bowl.
  6. Heat the coconut oil in a cast iron skillet over medium heat and cook the shrimp for three minutes, tossing halfway through. Pour remaining marinate over top for the last minute. Remove from heat.
  7. Wrap place corn tortillas on a microwaveable plate and wrap tightly with cling wrap. Microwave for 30 seconds.
  8. Place a dollop of guacamole on the warm corn tortilla. Top with coconut cilantro coleslaw, 3-4 shrimp, a spoonful of salsa, a drizzle with some cilantro sauce and hot sauce and sprinkle some cashew cheese over top.

Notes

There are many ways to change up these tacos! One of my favourites is to swap the coleslaw for some leafy greens (beet greens, swiss chard, spinach and kale). The creamy cilantro pesto and coconut yogurt is a winning flavour! I also like to add grilled peppers if I'm not using coleslaw, to give a bit of crunch. Finally, if I'm using tomato salsa instead of peach or mango, then I will remove the tomato from the guacamole, gotta balance out that tomato!

http://iseehungrypeople.net/2016/06/27/shrimp-taco-dairy-free-coconut-coleslaw-cilantro-pesto/

Shrimp Tacos with Dairy Free Coconut Coleslaw & Cilantro Pesto

Shrimp Tacos with Dairy Free Coconut Greens, Creamy Cashew Cheese & Cilantro Pesto

What substitutes for cheese do you like to use?  I’d love some more ideas!  Did you like the cashew cheese as a topping for these Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto!

American’s Test Kitchen’s Slow Cooker Split Pea Soup

Slow Cooker Split Pea Soup

Slow Cooker Split Pea Soup

Growing up, my mother would often serve Habitant Pea Soup and this was always one of my favourite lunches. Every so often, I have a craving for pea soup so when I found a recipe in my America’s Test Kitchen Slow Cooker Revolution cookbook I was all over recreating my favourite childhood soup.

I picked up a ham hock from the local butcher and had some delicious leftover ham steaks from Thanksgiving. I shredded and cubed the ham a bit thicker than the recipe and the result was everything I dreamed of and more. Chunky salty pieces of ham swimming in a creamy, smoky split pea soup; the perfect comfort food to warm your soul on a chilly fall evening.

American’s Test Kitchen Slow Cooker Split Pea Soup

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours, 15 minutes

Yield: 6-8 servings

American’s Test Kitchen Slow Cooker Split Pea Soup

Ingredients

  • 2 onions, minced
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried
  • 1/8 teaspoon red pepper flakes
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 1 pound green split peas (2 cups ), picked over and rinsed
  • 4 carrots, peeled and cut into ½ inch pieces
  • 2 bay leaves
  • 1 smoked ham hock, rinsed
  • 8 ounces ham steak cut into ½ inch pieces
  • 1 tablespoon lemon juice
  • salt and pepper

Instructions

  1. In a medium microwave safe bowl, microwave the onions, garlic, oil, thyme and red pepper flakes, stirring occasionally until the onions are softened, about 5 minutes. Transfer to slow cooker.
  2. Stir broth, water, split peas, carrots, and bay leaves into the slow cooker. Place ham hock in slow cooker and cover. Cook 9-11 hours on low or 5-7 hours on high until peas are soft and tender.
  3. Remove ham hock and shred. Discard skin, bone and bay leaves. Allow soup to settle for 5 minutes then skim fat from the surface with a large spoon.
  4. Stir in shredded ham hock and steak, cover and cook on high until heated through for about 15 minutes. Stir in lemon juice, season with salt and pepper to taste.
http://iseehungrypeople.net/2015/10/26/slow-cooker-split-pea-soup/