For the Rice:
1 Cup Cooked Wild Rice
1/2 cup Cilantro
Olive Oil
S/P to taste
1 Clove garlic
Handful Almonds, sliced
Toast the almonds. You can either use a small frying pan, carefully watch, stirring until they are lightly browned. Or you can pop them in the oven on 350, turning a couple of times, maybe about 10 minutes or so. Watch carefully or they will burn.
In a Food Processor add the cilantro, s/p, & garlic. Now as the machine is running pour in the olive oil until everything blends together. You don't want it to be like a pesto, you want it much thinner. Taste and use your judgement on this. Pour it over the rice & stir.
I had about 12 Shrimp left & one Salmon fillet in my freezer. I wanted to use it up, so I thought why not tacos!
Chili Powder
Cumin
S/P
Salmon-any fish will do
Shrimp
Lime
Your favorite toppings: (all completely optional)
Red Onion, Avocado, Roasted corn, tomatoes, Mexican cheese, lettuce, black beans sour cream.
I sprinkled on some cumin, s/p, chili powder & lime juice on the shrimp and the salmon. Coated both sides. With a little olive oil in a pan, the shrimp cooks for about two minutes on medium heat for each side. Salmon you can watch it turn white as it cooks.
Now add your favorite toppings! It's just that easy. Tons of flavor and good for you too!
Here is a taco seasoning blend you can make instead of just chili powder & cumin. This recipe is on my website, but I added it here for you as well:
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon of each; salt and pepper
Mix together and store in air tight container. Use as needed on taco or chicken taco's.
Just sprinkle a little on the protein your using & enjoy!
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