Salmon Taco Salad with Peach Salsa

Blackened salmon and peach salsa were made for each other. The combination of spicy and savory mixed with the sweet and fresh makes them a dynamic duo; beautiful counterparts that when combined. Avocado rounds out the trio, rich and creamy. Those three alone could make a meal-- just some salmon, topped with peach salsa salsa, and a bit of avocado.

It started on a hot afternoon, when my coworkers and I walked out from a skyscraper onto the streets of downtown Denver. Denver, while only a few miles away from where I live, is not somewhere I venture often. It feels like there is aways something new to explore when I visit. 

With lunch as our mission, we set off around town, until we found ourselves at a taco joint with menu items such as "The Dirty Sanchez" and "Mr. Pink". I ordered a "Mr. Orange," a taco with salmon and peaches, and found a table. 

That's where my salmon taco phase began. The very next week, I made salmon tacos at home, testing out a pineapple salsa. It was the next day that I laid my eyes on the peaches sitting in our fruit basket, and a light went off. Peach Salsa. That's what my tacos have been looking for. And, well, the rest is history. 

Salmon Taco Salad with Peach Salsa

Published August 16, 2016 by Caitlin Sherwood

Serves: 4   |    Active Time: 35 minutes

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Ingredients:

For the Salmon:

4 6-ounce fillets of salmon

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground paprika

Pinch salt

1/4 teaspoon pepper

1 teaspoon cooking oil (coconut or avocado)

For the salsa:

2 ripes peaches, diced

1 jalapeño, minced

1/4 of a red onion, diced small

1/4 cup cilantro, minced

1 clove garlic, minced

Juice of 1 lime

Salt & pepper to taste

For the taco salad:

6 cups romaine lettuce, shredded

1 avocado, sliced

1 bell pepper, sliced

1 Roma tomato, diced

Optional: 1/2 cup each black beans or corn kernels

Optional: 1/4 cup Cojita cheese, crumbled

For serving: 4 lime wedges

Directions:

1. While the salmon cooks, make the salsa. Combine diced peaches, minced jalapeño, onion, cilantro, garlic, and lime juice in a bowl. Stir to combine, and season to taste with salt and pepper.
2. Assemble taco salads: Add romaine to serving plates. Top with avocado, bell peppers, and tomato. If using the black beans and corn, add them at this time. Lay one salmon fillet over each salad. Top with peach salsa and optional cojita cheese and serve with lime wedges.

Cumin Lime Shrimp

This blog has come a looooong way since it’s beginning days, when I would post just whatever we were eating that day. Cumin Lime Shrimp was one of the first recipes I posted, and was just that — what we were eating that day. Now, I make sure the recipes makes sense for someone to actually include in their life. Quick to make; delicious; thoughtfully curated. So, I needed to revisit this post.

The original called for a marinade. Marinades are GREAT but I rarely plan enough to make a full-day marinade work. Even remember to pull something from the freezer to thaw in the mornings is hit or miss. Maybe I had more patience back in 2016. Or maybe as I’ve grow older I’ve become more busy. Probably both. Either way, the result is a need for more quick meals, even when I plan meals ahead for the week.

SO, in the new version of this recipe, you simply do everything at once, and hallelujah, shrimp cook in just a few minutes so dinner is hot on the table faster than you can get through an episode of your favorite background Netflix show.

Because the shrimp do cook fast, I recommend prepping whatever else you plan on eating for that meal before you start on the shrimp — maybe warm some tortillas, and prep a slaw, and slice avocado for quick tacos. Maybe make a salad. Just do the shrimp last so that they’re warm when you go to eat.

Cumin Lime Shrimp

Published August 2, 2016 by Caitlin Sherwood

Serves: 4   |    Active Time: 15 minutes

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Ingredients:

1/2 pound shrimp, raw deveined and shelled

2 cloves garlic, minced

1/4 teaspoon paprika, ground

1/2 teaspoon cumin, ground

Pinch of salt

Dash of freshly ground black pepper

1 tablespoon coconut oil

1/4 cup lime juice

1/4 cup cilantro, minced

Directions:

1. In a bowl, combine shrimp, garlic, paprika, cumin, salt, and pepper. Toss to coat shrimp.
2. Heat coconut oil over medium-high heat. Tilt pan to coat in oil.
3. When oil is glistening, place shrimp in pan. Do not over crowd pan — work in batches if needed. Cook shrimp for 1 minute undisturbed on first side. When shrimp begin to turn pink, flip them to the second side and cook for 1 more minute. Move cooked shrimp to a bowl, and repeat until all shrimp are cooked.
4. Pour lime juice into skillet, and use a wooden spatula to scrape and bits from the bottom of the pan. Place coked shrimp back in pan and stir.
5. Sprinkle shrimp with cilantro and serve hot as desired.

Slow Cooker Taco Soup

This recipe was updated on 11/2/2018, with new images and a few recipe tweaks! It’s even better than the original.

You sure do like the snow a lot for someone that hates the cold. 

That's me. I'm a total whiner when it comes to being cold, but when I hear a big snow storm is on the way, I audibly cheer. If I hear it's already snowing, I run to the window to see for myself. There's something magical about the snow that makes me feel like I'm 5 years old again -- like the world is one giant mystery and I'm just a little explorer, trying to figure it out. Trucking through the snow, with the right mindset, is one of my favorite parts of winter. 

But- back to that whining part. I'm a super wimp about being cold. Like, take my down coat with me on a hike in July kind of wimp. If I owned one of those giant down onesie suits they take to Mt. Everest, I'd probably bring that with me too.

Being a snow-loving, cold-hating outdoorsy person, here's what I've learned:

1. Warm mittens are a must. Notice I said mittens. They're way warmer than gloves. 

2. Bring that coat. You wont regret it. Sure, it's possible you won't use it, but if there's a chance you'll use it, bring it. While we're talking about coats and mittens let's just jump to it and say, bring all of the clothes. Hats. Long underwear. Ear muffs. The whole lot.

3. Bring snacks you love. Ok, you need lots of energy to stay warm and snacks, good snacks, give you energy and something to distract you from the cold.

4. Make sure there's warm food waiting for you at home, or a cozy restaurant worth stopping at when your adventure is over. Soup is a great idea. Lots of soup, with plenty of spices to heat you up.

Aren't you feeling warmer just thinking about this big bowl of cozy soup?

Slow Cooker Taco Soup

Published February 18, 2016 by Caitlin Sherwood

Serves: 6   |    Active Time: 20 active minutes

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Ingredients:

1 pound ground beef

1 yellow onion, diced

2 cloves garlic, minced

2 bell peppers, diced

1/2 cup frozen corn kernels (or diced zucchini Paleo)

1 15-ounce can of diced tomatoes

2 tablespoons minced canned chipotle peppers in adobo sauce (about 1-2 peppers from the jar)

1 4.5-ounce can green chiles

1 teaspoon ground chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon each of salt & pepper

5 cups broth

Optional, to serve: jalapeño slices, cilantro, lime wedges, avocado, toasted tortilla strips (tortilla chips work too!)

Directions:

1. In a large skillet, or the bottom of your slow cooker, sauté the diced onion, and minced garlic. Add the beef, breaking it up into grounds, and cook until browned. Once cooked, place in your slow cooker (if it is not already there).
2. Now, add the bell peppers, corn, canned tomatoes, chipotle peppers, green chilies, spices and salt to the pot. Finally, add the broth.
3. Place the lid on the slow cooker and cook on low for 8 hours.
4. To serve: ladle hot soup into bowls. Top with cilantro, jalapeño slices, lime wedges, and a toasted tortilla strips