Recipe: Perfectly Peachy Caribbean Prawn Tacos

This is a one-pan recipe that looks and tastes like you put hours into cooking it but really only takes about twenty-minutes from start to finish. Add a little more time if you'll be serving your filling on toasted corn tortillas.

You'll Need:

26 - 30 Prawns, Pealed & Deveined
- (I used a bag of prawns from Fred Meyers frozen section. Thaw first.)
4 Medium Peaches, Pitted & Thinly Sliced
1/8 cup Chopped Cilantro
1 1/2 TBSP Johnny's Jamaican Me Crazy Seasoning
1 TBSP Worcestershire Sauce
1/2 Large Purple Onion, Finely Chopped
1 TBSP Olive Oil
8 Small Corn Tortillas
- (or any kind of tortillas or shells)
Olive Oil Spray (optional, for toasting corn tortillas.)
Favorite Taco Toppings
- (I used avacado and pico de gillo from the store.)

Preparation:

1. Warm the olive oil over medium-low heat in a large frying pan.
2. Add in onion and cook until onions are almost clear.
3. Turn up heat to medium. Add in sliced peaches and cilantro and let simmer for about three minutes.
4. While onion and peach mixture is simmering, put prawns in a bowl with Worcestershire Sauce and Seasoning. Stir until well coated.
5. Add prawns to frying pan. Saute until prawns are well done, stirring frequently.



Now dish your prawn mixture into your tortillas of choice, add toppings and serve with a salad, or alone. Super filling and extra yummy!



To Toast Corn Tortillas:

Do this first if you're planning on having toasted tortillas.

1. Spray the pan you're going to use for the taco mixture with olive oil spray and cook tortillas over medium heat, flipping when little brown spots begin to appear, about three minutes.
2. Place your tortillas on a plate, cover with foil and keep warm in the oven until your other ingredients are done cooking.

Quick Thaw Prawns:

Fred Meyer sells bags of frozen prawns for about $5.99. When I'm ready to make my tacos, I open the bag and fill it with hot water straight from the kitchen sink and let the prawns sit while I chop my onions. By the time I'm done, the prawns are well thawed and easy to squeeze out of their split shells.

Recipe: Salmon and Veggie Pouches

This is a great recipe I came up with for easy and healthy lunches, but they're great for dinner, too. One of the best things about these is how easy they are to assemble and then you just pop them in your freezer until you're ready to eat. This recipe makes four Salmon and Veggie Pouches.

You'll Need:
Aluminum Foil
Olive Oil Spray
Medium Salmon Fillet
1 Red Pepper
1/2 Large Onion
12 Asparagus Spears
4 Small Corn-on-the-Cob Pieces
Lemon
Kosher Salt and Fresh Ground Pepper

Preparation:

1. Rough chop the red pepper and the onion.
2. Chop the tough ends off the asparagus then cut each into three even pieces.
3. Slice lemon. Set aside.
4. Slice salmon fillet into four even pieces.
5. Set veggies aside for assembly.
6. Cut aluminum foil into eight 9 inch squares.



Assembly:

Spray the dull side of the aluminum squares with olive oil. Set four pieces aside. Using the remaining four squares, put a piece of salmon in the middle, a piece of corn on top of that, and a slice of lemon on top of the corn. Heap a portion of the red pepper, onion, and three asparagus spears worth of the asparagus pieces around the salmon and corn. Sprinkle with Kosher salt and fresh ground pepper.





Take the remaining four squares, already sprayed with olive oil, and place them sprayed-side down on top of the salmon and veggies.



Roll the edges up to close the pouches.



Now put them in the freezer until your hungry!

To Cook:

Preheat oven to 450F. Put a pouch on a baking tray. Bake for 50 to 60 minutes. Remove and use a knife to cut the foil down the center so you can peal the foil back. Don't remove the top layer! Check that your corn and salmon are fully cooked. If they're not done, just pinch the edges of the foil back together and pop back in the oven for 10 to 15 minutes. If full cooked (nothing frozen or cold), enjoy! They're fully seasoned and delicious!

Recipe Review: Sloppy Joe Turnovers from Little Birdie Secrets

My first post! I'll probably be trying a lot of things from these ladies in the future, but this first time I tried their recipe for Sloppy Joe Turnovers.

They were simple to make with easy-to-find ingredients and even my unbelievable picky-eater daughter loved them and asked for seconds. I can't get that kid to eat anything.

I hope you will try this recipe out for yourself. I used it for dinner tonight with a side of corn-on-the-cob, but it would make a great party snack.

Thank you, Little Birdie Secrets, for sharing this great recipe.