Tag Archives: mexican

Summer living shrimp tacos

It’s been awhile since I posted a recipe! Life’s been too crazy with social media and writing to think about food. Who am I kidding… I’ve still been loving food, but I guess I’ve been a bit too pre-occupied to write about it here. If you’re ever missing my food posts, be sure to follow me on Instagram or follow me on Facebook, where I break a cardinal rule of social media and post a ton of pictures of my food :).

Summer living shrimp tacos - from jessicaquinn.ca

Summer living shrimp tacos… enjoy them in the sun!

On Friday I heard all about my friend Rosemary’s shrimp tacos, so that evening I had to come home and make my own. They were delicious and went down just right with a Corona on my shady back deck. They’re super quick and easy, and totally versatile – meaning many of the ingredients are interchangeable so you can really just use whatever you have on hand. Here’s how I made them, with some ingredient choices.

Shrimp – saute in:

  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • seasoning you like (I used a mixed cajun rub I found in my cupboard)

Guacamole – mash all this together:

  • an avocado, pitted and mashed
  • half a lime, juiced
  • 1 clove of garlic, minced
  • 1/4 cup of red onion, finely chopped
  • sea salt (a few good turns of the grinder… can always add more!)
  • red pepper flakes (for some kick)

Spicy mayo – mix together:

  • 2 tbsp mayo
  • a couple squirts of Thai hot sauce (sriracha) or any hot sauce (more if you like it hot!)
  • 1 tbsp lime juice

Other ingredients:

  • greenery – I used spinach and bean sprouts. You could use pea shoots, lettuce, arugula… really anything you have on hand
  • red onion
  • tomatoes, or salsa (preferably homemade) (optional)
  • anything else you want? Go crazy!

Decorate all this on your whole grain tortilla and wrap it. Pop open your beer and you’re all set!

Beach side fish tacos

fish taco

Beach side fish tacos

If you know me — or if you’ve visited this blog before, even once — you probably know that I will eat or make any recipe that has the word “taco” or “burrito” or “enchilada” in the title. Mexican food is my absolute favorite and has been ever since I could stick a frozen burrito into the microwave.

Happily for me (and luckily for my husband!), my palette has matured past frozen burritos and I spend enormous amounts of time in the kitchen preparing my own healthy and delicious spins on Mexican cuisine.

We’ve been eating a lot of fish lately — probably 3-4 times per week. The omega 3 fatty acids is in our little ocean loving buddies are so good for your heart and brain that it’s important to eat at least a couple times per week. But I find plain old fried/baked/grilled fish with a side salad to get boring after awhile — so hey, why not stick it in a taco and serve with a side of margarita? ;)

Ingredients (serves 2)

For the fish:

  • White fish (tilapia, cod or snapper are my most frequent fishies) – aim for two fillets per person
  • 2 tbsp olive oil
  • a good handful of cilantro
  • 2 cloves garlic
  • one lime, juiced
  • sea salt

For the guacamole:

  • an avocado
  • half a lime, juiced
  • 1 clove of garlic, minced
  • 1/4 cup of red onion, finely chopped
  • sea salt
  • red pepper flakes (for some kick)

For the salsa:

You’ll also need whole grain whole wheat tortillas (I like the small ones for this dish) and spinach or shredded cabbage.

Prepare your fish first. Put them in a dish while you make the marinade. Add the oil, cilantro, garlic, lime juice and sea salt together – I like to smash it all together in a mortar and pestle to get the flavours popping and mixing together nicely. Once it’s combined and smelling amazing, pour it over the fish, making sure to rub it into both sides. Set aside.

fish marinade

Fish marinade

Make your guacamole. Put the green flesh of the avocado into a bowl and mash it with a fork or potato masher. Add the lime juice, garlic, onion, sea salt and red pepper flakes, and mix together. Taste test with a tortilla chip… mmm! Set aside.


Guacamole – a Mexican night staple

Make the salsa in advance as well, so it’s ready to go when your fish is done.

Heat a skillet (or two, depending on the amount of fish) on medium heat. Add your fish and pour any remaining marinade over it. Cook until the fish is opaque and flakes easily with a fork — about a few minutes on each side.


Fry the fish until nice and flaky

Warm your tortillas in a skillet (or the microwave, who are we kidding?) and put the spinach or cabbage down first, place a piece of fish on top and then add your guacamole and salsa. Serve with an icy cold margarita and you’re ready to dream of the beach!

[PS. Please forgive the bad quality of the photos – they’re taken with my iPhone, and I won’t be doing that again!]

Recipe: Slow cooker enchiladas

When I first met my now husband, I had an addiction. To nachos. My friends can attest that I ate them for dinner or lunch at least five days a week. And when I wasn’t eating nachos, I was eating burritos. Or tacos. Mexican food has been a long-time favorite food of mine (luckily for my husband – and my waistline – my tastes and skills in the kitchen have evolved a bit from the “bachelor” type food I used to constantly consume).

Now, the usual nachos or tacos do get a little boring on occasion, so I found the basis for an enchilada recipe and adapted it for the slow cooker, and added a bunch of delicious ingredients to make it a full, well-rounded meal.

Slow cooker enchiladas

Bean, cheese and spinach mixture.

Mix together the following ingredients (and besides these, you’ll need tortillas and salsa):

  • 1 regular can of mixed or black beans, slightly mashed
  • 1/2 cup spinach (I use the frozen kind, thawed and wrung out to remove excess moisture)
  • 1 c. corn (frozen or canned)
  • 1 c. cheddar cheese, grated
  • 1/2 c. white onion, chopped
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. cumin
  • 2 tbsp. lime juice
  • a handful of cilantro, optional
  • red pepper flakes (amount depending on how much heat you want)

    Place the mixture in a tortilla.

Cover the bottom of your slow cooker with salsa. Wrap several tbsp. of this mixture in the tortillas and place in the slow cooker, seam down. The amount you can fit depends on the size of your pot, and keep in mind you can only have one layer, or they will get soggy and fall apart (enchilada stew?!).

Place the rolled tortillas in the slow cooker

Cover with more cheese and salsa and fill in the gaps with the remaining mixture. Cook on low for 3-3.5 hours.

Cover with extra cheese, salsa and bean mixture.

Tip!  Serve with tortilla chips to clean up the extra mix that might fall out or that is left in the pot. Extra tip: serve with delicious lime margaritas for a true Mexican evening. You could even break out a piñata for a really good time.

Serve with chips and margaritas!