Wraps, Sandwiches and Salads

Goat Cheese Prosciutto Flatbread has melted goat cheese, crispy prosciutto, caramelized onions, fresh arugula and balsamic glaze. Ready in under 15 minutes it’s the perfect appetizer or quick dinner.

Ingredient Notes and Health Benefits:

Indian Style Garlic Flatbread: I love this one from Trader Joe’s.

Fresh Garlic: High in vitamin C, B6 and manganese, fresh garlic adds so much flavor to the homemade teriyaki sauce.

Prosciutto: A thinly sliced meat that is aged during a dry-curing process. A great source of protein and so tasty.

Arugula: A leafy green with a slightly bitter and peppery taste, arugula is very high in antioxidants.

Balsamic Glaze: Adds a little bit of sweetness to this recipe, I buy mine from Trader Joe’s.

How to Make Goat Cheese Prosciutto Flatbread:

Goat Cheese Prosciutto Flatbread is so easy to make. We will caramelize the onions, add the ingredients to the flatbread and bake them in the oven. Let’s get started!

1st Step: Preheat the oven to 425 degrees.

2nd Step: Caramelize the onions by placing the butter an sliced onions into a skillet and cooking them, stirring often, until they turn brown.

3rd Step: Place flatbreads onto parchment paper on baking sheets.

4th Step: Brush flatbread with olive oil and sprinkle with garlic.

5th Step: Add caramelized onions, prosciutto and goat cheese.

6th Step: Place baking sheets into the oven and bake for 10 minutes.

7th Step: Top with arugula and drizzle with balsamic glaze.

Make sure to check out these other Chef Nat recipes: Pulled Chicken Mini Sliders, Healthy Peanut Butter Cookies, and Blackened Salmon Teriyaki Stir-fry.

Goat Cheese Prosciutto Flatbread

Print

Serves: 4 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 Indian style garlic flatbread
1 tbsp extra virgin olive oil
4 tbsp grass fed salted butter
1 yellow onion, sliced and caramelized
2 garlic cloves, finely chopped
2 slices prosciutto
1/4 cup goat cheese
1/2 cup arugula
2 tbsp balsamic glaze

Instructions

1. Preheat oven to 425.
2. Using a sharp knife, slice onions.
3. Place butter into a skillet and add onions. Cook over medium heat until they turn brown (3-4 mins).
4. Place flatbread onto parchment paper on a baking sheets.
5. Using a sharp knife, finely chop garlic.
6. Brush flatbread with olive oil.
7. Sprinkle garlic.
8. Add caramelized onions, prosciutto and goat cheese.
9. Place baking sheets into the oven and bake at 425 for 10 minutes.
10. Add arugula and drizzle with balsamic glaze.

Colorful veggies, healthy noodles and juicy chicken smothered in a creamy peanut dressing. This cold salad is easy to make, delicious and the perfect lunch or dinner. Simply throw the veggies in a bowl, cook the chicken (I used the air fryer) and toss in the dressing. It’s on the table in less than 20 minutes.

Ingredient Notes and Health Benefits:

Brown Rice and Quinoa Spaghetti Noodles: I love this recipe with brown rice and quinoa noodles.  They are higher in protein and a lot easier to digest compared to wheat noodles

Shredded Cabbage: I buy the cabbage that is already shredded from the produce section of Trader Joe’s. Cabbage is rich in vitamins, minerals and antioxidants.

Shredded Carrots: I also buy my shredded carrots from the produce section of Trader Joe’s. It saves so much time to buy it this way rather than shredding it on your own. Carrots are high in vitamin A, K and C as well as beta-carotene.

Apple Cider Vinegar: Helps to lower blood sugar and cholesterol. I prefer using this in comparison to rice vinegar because of the added health benefits.

How to Healthy Make Asian Noodle Salad with Brown Rice Quinoa Noodles:

Healthy Asian Noodle Salad has colorful veggies, healthy noodles and juicy chicken smothered in a creamy peanut dressing. This salad is so easy to make.

1st Step: Bring water to a bowl and then place noodles into the water. Cook for 7 minutes so that they are cooked al dente. While they are cooking, use tongs to break up the noodles so that they don’t stick together.

2nd Step: Place chicken breasts in a bowl of room temperature water and add 1 tsp of salt. Let sit for 15 minutes. This step isn’t necessary but makes the chicken so much juicier

3rd Step: Pat the chicken dry and brush with olive oil. Then sprinkle with salt and pepper. Place in the air fryer at 375 for 7-10 minutes per side.

4th Step: While the chicken is cooking, in a large mixing bowl, place the veggies (cabbage, carrots, peas and edamame) and the noodles. Mix to combine.

5th Step: In a mason jar, place the dressing ingredients and shake to mix.

6th Step: Pour dressing over ingredients in the bowl.

7th Step: Add chicken.

8th Step: Top with peanuts and cilantro.

This salad is so easy to make and it’s absolutely delicious. Make sure you also check out this Chickpea, Quinoa and Fresh Herb Salad and this Chicken BLT.

Healthy Asian Noodle Salad with Brown Rice Quinoa Noodles

Print

Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 oz brown rice and quinoa spaghetti noodles, cooked
1 bag (9oz) shredded red and green cabbage
1/2 bag (4oz) shredded carrots
2 bags (20oz) edamame beans
1/2 bag (4oz) snap peas
2 thinly sliced chicken breasts
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
Dressing:
1/2 cup natural peanut butter
1 tbsp apple cider vinegar
2 tbsp fresh lime juice
1 tbsp low sodium soy sauce
1 tbsp maple syrup
1 tsp sriracha
1 tsp sesame oil
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1-3 tbsp water
Toppings:
Peanuts, chopped
Cilantro

Instructions

1. Cook noodles according to package directions.
2. Place chicken in a bowl of room temperature water and 1/2 tbsp salt and let soak for 15 minutes (this step is not necessary but makes the chicken a lot juicier).
3. Remove chicken from water and pat dry. Brush both sides of chicken breasts with olive oil and sprinkle with salt and pepper.
4. Place chicken in air fryer at 375 for 7-10 mins per side.
5. While the chicken is cooking, in a large mixing bowl place cooked noodles, cabbage, carrots, snap peas and edamame. Mix to combine ingredients.
6. In a mason jar, place dressing ingredients and shake to mix.
7. Pour sauce over ingredients in the bowl.
8. Add chicken.
9. Top with peanuts and cilantro.

Protein Packed Tuna Salad Sandwich is the perfect lunch or snack. Flake tuna, fresh veggies and fresh herbs served between healthy sourdough. It couldn’t be easier to make and is ready in 10 minutes or less!

Ingredient Notes and Health Benefits:

Albacore Tuna: I buy flake tuna in water, and drain the water. Tuna is such a great source of protein and it’s so nice because you don’t have to cook it.

Cottage Cheese: I buy low fat cottage cheese, to cut out unneeded calories. It’s extremely high in protein, has no carbohydrates and is nutrient dense and low in calories. It doesn’t really have a taste, so you don’t even notice it in this recipe.

Red Onion: High in nutrients, vitamins and antioxidants. It’s best if you chop it very finely.

Celery: It’s not super high in nutrients but it adds the perfect crunch. Also chop the celery very finely.

Whole Grain Dijon Mustard: High in magnesium and antioxidants, you can use any dijon but I prefer whole grain in this one.

How to Make Protein Packed Tuna Salad:

This protein packed tuna salad could not be easier to make. First, drain the water from each tuna can and add it to a large mixing bowl. Next, finely chop the celery and red onion. From there, you literally just toss everything in a large mixing bowl, mix using a large spoon and you’re all set.

Why Sprouted Wheat Sourdough Bread?

I feel like bread gets a bad rap, and for some good reason. This protein packed tuna salad is perfect stuck between two pieces of toasted sourdough. Some people find it hard to digest, and some people are scared of it because it’s a “carb”. While it’s important to eat the appropriate amount of carbs to adequately fuel your body and reach your goals, sometimes carbs in the version of a grain can be confusing. So, how is sprouted grain bread different than whole wheat bread? It means the sprouts have been caught during the germinating process, meaning it will have a higher level of nutrients when compared to wheat bread. In addition to that, it also breaks down phyate, which normally decreases the number of vitamins and minerals available to be absorbed into the body. They also likely have a lower level of starch and are therefore easier to digest. Win! I buy this Sprouted Wheat Sourdough from Trader Joe’s. This Chicken BLT is another great sandwich by Chef Nat!

Looking for a lower carb option?

This protein packed tuna salad is also great in a lettuce wrap. Grab romaine lettuce rather than bread, and add the tuna and tomato and you have a great low-carb option!

Protein Packed Tuna Salad Sandwich on Sprouted Sourdough

Print

Serves: 4 Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cans of albacore tuna in water, drained
1/2 cup red onion, finely chopped
5 celery stalks, finely chopped
1 cup low fat cottage cheese
1/2 cup mayonnaise
2 tbsp whole grain dijon mustard
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp salt
2 pieces sprouted grain wheat bread
Optional: lettuce and tomato

Instructions

1. Drain water from cans and place tuna in a large mixing bowl.
2. Finely chop red onion and celery and add them to the bowl too.
3. Add remaining ingredients (mayo, cottage cheese, dijon mustard, fresh dill, fresh parsley, salt, pepper and garlic powder)
4. Toast bread. Top with tuna salad mix and lettuce and tomato

Juicy and tender chicken, crispy bacon, fresh tomato, crunchy lettuce, smashed avocado and spicy mayo. Served between two slices of sprouted whole grain bread, this sandwich is hearty, flavorful and healthy.

Ingredient Notes and Health Benefits:

Chicken: I buy boneless, skinless thin sliced chicken for this recipe. You can buy the thicker chicken breasts and slice them length ways to make them thinner.

Sprouted Whole Grain Bread: For this recipe I used Dave’s Killer bread. How is sprouted grain bread different than wheat bread? It’s means the sprouts have been caught during the germinating process, meaning it will have a higher level of nutrients when compared to wheat bread. In addition to that, it also breaks down phyate, which normally decreases the number of vitamins and minerals available to be absorbed into the body. They also likely have a lower level of starch and are therefore easier to digest. Win!

Bacon: I prefer to cook bacon in the oven. I think it comes out perfectly crispy and is much easier to clean up. Be sure to line the baking sheet with aluminum foil.

Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E. In this recipe, it’s just mixed with lime juice and salt and pepper to make a flavorful guacamole which is the perfect taco topping.

Tomato: High in the antioxidant lycopene as well as vitamin C, potassium, folate and vitamin K.

Taco Seasoning: This is added to the mayo for some extra spice and flavor, you can also leave it out and just use the mayo on it’s own.

How to Cook the Chicken in the Air Fryer:

*If you don’t have an Air Fryer, you can bake or grill chicken instead!

Step 1: Brush chicken with olive oil

Step 2: Season with pepper, salt, paprika and garlic powder

Step 3: Place chicken (seasoned side down) into air fryer

Step 4: Brush opposite side of chicken and season

Step 5: Cook at 360 for 15 minutes, flipping chicken half way through

Chicken BLT

Print

Serves: 1 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 slices sprouted whole grain bread, toasted
1 thin sliced boneless skinless chicken breast, cooked in the air fryer
1/2 tbsp olive oil
1/8 tsp ground black pepper
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp paprika
1/2 avocado, smashed
2 pieces of bacon
1 piece of romaine lettuce
1/2 tomato, sliced
1 tbsp organic mayo
1 tsp taco seasoning

Instructions

1. Place bacon on a baking sheet covered in aluminum foil. Cook in oven at 400 for 15-18 minutes.
2. Place chicken breast on a cutting board. Brush 1/2 olive oil on one side, sprinkle with half of the seasonings (pepper, salt, garlic powder, paprika). Place the chicken breast (seasoned side down) in the air fryer. Brush other side with oil and season.
3. Cook chicken at 360 for 15 minutes, flipping chicken half way through.
4. While the chicken and bacon are cooking, smash avocado, slice tomato and tear lettuce. Set aside.
5. Place mayo in a small bowl, sprinkle with taco seasoning and stir to mix.
6. Place bread in the toaster and toast to desired level.
7. When bacon is done, remove from oven and pat with paper towel to remove extra fat.
8. Assemble sandwich by spreading avocado on one piece of toast, mayo on the other, and stacking the other ingredients in between. Enjoy!

Shredded chicken, crunchy coleslaw, colorful veggies and a spicy peanut dressing. This salad comes together in under 30 minutes and is perfect for lunch.

Ingredient Notes and Health Benefits:

Shredded Chicken: You can shred the chicken after cooking it in the slow cooker, instant pot (more on this below) or use rotisserie chicken

Coleslaw: I buy the Coleslaw Kit from Trader Joe’s, it includes shredded green cabbage, red cabbage and carrots. You can also buy each of these individually and shred them yourself.

Red Bell Peppers: High in vitamin C, B6 and folate.  They also add great color to this salad and are so sweet and yummy!

Peanut Butter: I buy natural peanut butter. If the ingredients of your peanut butter says anything other than “peanuts”, you need to find a new PB 😉

Italian Bomba Hot Pepper Sauce: I buy this at Trader Joe’s (shocker I know). It gives the dressing a little bit of a kick. If you don’t like spice, you can leave this out. You could also use red chili paste instead.

Fresh Ginger: I absolutely love fresh ginger. For this recipe, I grate the ginger so it whisks well into the dressing. It contains gingerol, which helps with digestion and to reduce nausea.

How to Make Thai Chicken Salad with Spicy Peanut Dressing

Place shredded chicken (cooking instructions just below) into a large mixing bowl.  Next, add coleslaw.  Dice red bell pepper and cucumber and add to bowl. Chop green onion and cilantro and add to bowl.  Place dressing ingredients in a medium sized mixing bowl and whisk together. Pour dressing over salad and toss using tongs or large forks. Top with fresh chopped peanuts and enjoy!

How to Make Shredded Chicken

You can either make shredded chicken in the slow cooker, or in the instant pot. You can also buy a rotisserie chicken and shred that!

Slow Cooker: Place the chicken breasts in the bottom of the slow cooker, cover in water and cook on high for 4 hours. After the 4 hours, remove the chicken and shred with 2 forks.

Instant Pot: Place chicken breasts in the bottom of the instant pot, cover in water and place lid on top. Set pressure cooker valve to “sealed”. Select high and cook for 10 minutes. Once that is done, use a quick release by pushing the valve towards venting to release pressure. Once the “hissing” sound ends, remove lid, remove chicken from instant pot and shred with 2 forks.

Thai Chicken Salad with Spicy Peanut Dressing

Print

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb shredded chicken breast
10 oz coleslaw
2 red bell peppers, diced
1 english cucumber, diced
3 green onions, chopped
3 tbsp cilantro, chopped
1/4 cup peanuts, chopped

Dressing:
1/2 cup natural peanut butter
3 tbsp coconut aminos
1 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp water
2 tsp Italian bomba hot pepper sauce
1 tsp brown sugar
1 tbsp fresh ginger, grated
4 garlic cloves, finely chopped

Instructions

1. Place shredded chicken (instructions in above post) into a large mixing bowl
2. Add coleslaw to the bowl
3. Dice red bell pepper and cucumber and add to bowl
4. Chop green onion and cilantro and add to bowl
5. Place dressing ingredients in a medium sized mixing bowl and whisk together
6. Pour dressing over salad and toss using tongs or large forks
7. Top with fresh chopped peanuts and enjoy

Red lentil noodles, fresh herbs, jumbo shrimp and avocado give this Greek Pasta Salad a little twist. It comes together in 20 minutes and is flavorful, filling and super healthy!

Ingredient Notes and Health Benefits:

Red Lentil Noodles: Lentil noodles are gluten free, high in protein and fiber and it tastes so good! I buy mine from Trader Joe’s. They are Sedanini noodles and take 5 minutes to cook!

Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E.

Red Bell Peppers: High in vitamin C, B6 and folate.  They also add great color to this salad and are so sweet and yummy!

Red Onion: Onions are considered a superfood, and for good reason! They are rich in antioxidants, sulfur, inhibit the hardening of artery walls, enhances elasticity of blood vessels and helps to prevent some cancers.

Jumbo Shrimp: A great source of lean protein, I purchase the Jumbo Shrimp (tail on) from the frozen aisle at Trader Joe’s. They are already cooked, so they just need to be thawed.

Olive Oil: High in healthy (monounsaturated) fats, antioxidants, and anti-inflammatories.

Dried Oregano: Has antibacterial properties and aids in fighting infections.

How to Make Greek Pasta Salad with Shrimp Fresh and Herbs

This recipe is so easy and doesn’t require you to cook anything! First, place frozen (cooked) shrimp in a large bowl, run a slow stream of cold water continuously for about 5 minutes until shrimp has thawed.  Once thawed, pour shrimp into a strainer and place bowl in fridge. Next, cook pasta according to package directions – this takes about 5 minutes. While the pasta is cooking, dice onion, red bell pepper and cucumber and place in a large bowl. Add pasta, chopped herbs and olives to the bowl of veggies and stir to mix ingredients. In a medium sized bowl, combine dressing ingredients and whisk together. Remove shrimp from fridge, pour 1 tbsp of dressing over shrimp and toss. Pour the rest of the dressing over veggies, pasta and herbs. Using tongs or a large spoon, stir to coat ingredients. Using a serving spoon, place pasta salad in bowls. Top with shrimp, feta cheese and avocado.

Meal Prep for Greek Pasta Salad with Shrimp Fresh and Herbs

If you are planning on using this salad for meal prep, I would wait to add the feta cheese and avocado until immediately prior to eating the salad 🙂

Greek Pasta Salad with Shrimp Fresh and Herbs

Print

Serves: 6 Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

12 oz Red Lentil Noodles
1 lb Cooked Jumbo Shrimp - tail on
2 red bell peppers, diced
1 english cucumber, diced
1 red onion, diced
1/2 cup kalamata olives
1/4 cup crumbled feta
1/4 cup fresh basil, ripped
1/4 cup fresh mint, chopped
1 avocado, diced

Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp dried oregano
1/4 tsp black pepper
2 garlic cloves, finely chopped
1/2 tbsp garlic powder

Instructions

1. Place frozen shrimp in a large bowl, run a slow stream of cold water continuously for about 5 minutes until shrimp has thawed.  Once thawed, pour shrimp into a strainer and place bowl in fridge. 
2. Cook pasta according to package directions - this takes about 5 minutes.
3. Dice onion, red bell pepper and cucumber and place in a large bowl.
4. Add pasta, chopped herbs and olives to the bowl of veggies and stir to mix ingredients. 
5. In a medium sized bowl, combine dressing ingredients and whisk together. 
6. Remove shrimp from fridge, pour 1 tbsp of dressing over shrimp and toss.
7. Pour the rest of the dressing over veggies, pasta and herbs. Using tongs or a large spoon, stir to coat ingredients. 
8. Using a serving spoon, place pasta salad in bowls. Top with shrimp, feta cheese and avocado. Enjoy!

This recipe is what summertime salad dreams are made of. Fresh watermelon and mint topped with crumbled feta, a homemade lime vinaigrette and a balsamic glaze drizzle.

Ingredient Notes and Health Benefits:

Watermelon: I bought the watermelon that was pre-chopped to make the prep of this salad even easier. You can definitely buy a whole watermelon and chop it yourself if you have the time.

Mint: Fresh mint is one of my favorite flavors. It’s great in water, smoothies and it’s amazing on this salad. Mint has anti-inflammatory properties, too.

Feta: I buy light or reduced fat crumbled feta. I find it still has the same flavor but just a few less calories. Win!

Balsamic Glaze: I buy my balsamic glaze from Trader Joe’s.

How to Make Watermelon, Mint and Feta Salad

This is the easiest salad you could ever make! Place watermelon cubes, ripped mint, crumbled feta in a bowl. Next, place vinaigrette ingredients into a mixing bowl and whisk to combine. Pour vinaigrette over salad and drizzle with balsamic glaze. That’s it!

Watermelon, Mint and Feta Salad

Print

Serves: 4 Prep Time: 5 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 cups cubed watermelon
4 tbsp ripped fresh mint leaves
4 tbsp crumbled feta
4 tbsp balsamic glaze
Vinaigrette:
4 tbsp extra virgin olive oil
2 limes, juiced
1 tbsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper

Instructions

1. Place cubed watermelon, ripped mint and crumbled feta in a bowl
2. Place vinaigrette ingredients into a mixing bowl and whisk
3. Pour vinaigrette over salad 
4. Drizzle balsamic glaze over salad and enjoy!

Full of colorful veggies, fresh herbs and a homemade lemon vinaigrette, this Chickpea, Quinoa and Fresh Herb salad is packed with antioxidants, nutrients and plant-based protein.  It’s the perfect summertime lunch or side dish.

Ingredient Notes and Health Benefits:

Quinoa:  A complete vegetarian protein that’s also high in fiber, several minerals and antioxidants.  It also adds great texture to this recipe.  I love the tricolor quinoa from Trader Joe’s.

Chickpeas: A plant-based protein that is also high in fiber, vitamins and minerals.

Red Bell Peppers: High in vitamin C, B6 and folate.  They also add great color to this salad and are so sweet and yummy!

Basil: Is an anti-inflammatory, high in antioxidants, aids in digestion and helps balance the body’s pH levels.

Dill: High in vitamin C and A, fiber and folate, calcium, manganese and iron.

Olive Oil: High in healthy (monounsaturated) fats, antioxidants, and anti-inflammatories.

How To Make Chickpea, Quinoa and Fresh Herb Salad

The only thing we need to cook for this salad is the quinoa, so we will start with that.  Place 1 cup of quinoa and 2 cups of filtered water in a medium sized pot.  Bring to a boil, reduce heat to medium and cook for 8-10 minutes.  Turn off heat and leave on stove, covered for 5 minutes. This will help the quinoa become “fluffy”.  While the quinoa is cooking, drain the chickpeas using a strainer.  Rinse with cold water and set aside. Next, dice the veggies (red onion, cucumber and bell pepper and place in a large mixing bowl.  Chop the fresh herbs (basil, dill, mint) and add to the bowl.  Combine dressing ingredients in a medium sized bowl and whisk together. Add quinoa and chickpeas to mixing bowl, pour dressing on top and stir to combine.  Top with cherry tomatoes, feta and avocado (optional).

Storage of Chickpea, Quinoa and Fresh Herb Salad

This salad is perfect for meal prep. Simply store in an airtight container in the fridge and it will stay fresh for 3-4 days.  I recommend adding the tomatoes, feta and avocado immediately prior to eating.

Chickpea, Quinoa and Fresh Herb Salad

Print

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup uncooked quinoa
2 cans chickpeas, drained
1 cucumber, diced
2 red bell peppers, diced
1 red onion, diced
1 cup fresh basil, chopped
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
1 cup cherry tomatoes, sliced (optional)
1 avocado, sliced (optional)
1 tbsp crumbled feta (optional)

Dressing:
1/2 cup extra virgin olive oil
4 lemons, juiced
1 tbsp dijon mustard
3 cloves of garlic, finley chopped
1/4 tsp salt
1/4 tsp pepper

Instructions

1. Place 1 cup of quinoa and 2 cups of filtered water in a medium sized pot.  Bring to a boil, reduce heat to medium and cook for 8-10 minutes.  Turn off heat and leave on stove, covered for 5 minutes.
2. Using a strainer, drain chickpeas and rinse with cold water. Set aside.
3. Dice cucumber, red peppers, onion and place into a large mixing bowl
4. Chop herbs (basil, dill, mint) and add to bowl
5. Combine dressing ingredients in a medium sized bowl and whisk together
6. Add quinoa and chickpeas to mixing bowl
7. Pour dressing into bowl and stir to combine
8. Top with cherry tomatoes, feta and avocado (optional)

Happy Taco Tuesday! These tacos have smoky and spicy blackened shrimp topped with a cool & creamy cilantro lime slaw, fresh guacamole and are wrapped in a crunchy Jicama taco shell. They’d pair perfectly with a spicy marg 😉

Ingredient Notes:

Jicama Taco Shells: I love these as a lighter option for tacos in comparison to wheat or corn shells.  Jicama is a root, which originated in Mexico.  It’s flesh is crunchy and slightly sweet and oh so good! It’s also high in antioxidants, fiber and vitamin C. It can aid in digestion (due to the high fiber content).  Jicama is high in inulin which is a prebiotic.  Prebiotic aids in the growth of good bacteria in your digestive system.

Shrimp: I always recommend buying cooked shrimp, it makes life so much easier.  It thaws in about 5 minutes and is ready to be used however you want.  Also, buy the ones with the tail-off.  Again, so much easier.

Green Cabbage: A cruciferous veggie high in vitamin C, vitamin K, folate, manganese, magnesium, potassium, antioxidants, and fiber.

Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E. In this recipe, it’s just mixed with lime juice and salt and pepper to make a flavorful guacamole which is the perfect taco topping.

How to make Blackened Shrimp Jicama Tacos with Cilantro Lime Slaw

I always purchase cooked shrimp that has been frozen.  Try to find one where the tail has been removed so you don’t have to remove them yourself! To thaw the shrimp, place them in a large mixing bowl, and run under cold water (a slow stream is perfect) for about 5 minutes until the shrimp has thawed.

While you wait for the shrimp to thaw, let’s make the Cilantro Lime Slaw. Place shredded cabbage into a medium sized bowl and add lime juice, zest, rice vinegar and greek yogurt.  Stir to coat the cabbage.  Season with cayenne, black pepper and salt. Set aside.

By the time you’re done that, the shrimp should be ready.  Coat the shrimp with olive oil, add seasonings and stir to coat shrimp.  Pour into a skillet and cook for 5 minutes, stirring often.

To make guacamole, place smashed avocado, lime juice, pepper and salt in a small mixing bowl and stir to combine.

To assemble the tacos, place shrimp on a Jicama shell, top with coleslaw and guacamole and enjoy!

Blackened Shrimp Jicama Tacos with Cilantro Lime Slaw

Print

Serves: 4 Prep Time: 10 Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Shrimp:
1 lb frozen shrimp, detailed
1/2 tbsp chili powder
1/2 tbsp smoked paprika
3 tsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp olive oil

Cilantro Lime Coleslaw:
2 cups shredded green cabbage
1 cup plain non fat greek yogurt
1/3 cup chopped cilantro
1/4 tsp cayenne pepper
1 lime zested and juiced
2 tsp rice vinegar
1/2 tsp black pepper
1/4 tsp salt

Fresh guacamole:
2 avocados, smashed
1 lime, juiced
Black pepepr
Salt

12 Jicama taco shells