Ingredient: Ground Cumin

Scallop and Avocado Tostadas

Scallop and Avocado Tostadas
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Scallop and Avocado Tostadas
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Instructions
  1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
  2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve
  3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
  4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
Recipe Notes

Photo Credit:  Coastalliving.com. Recipe Credit:  Jack Mills, R.D.

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Shrimp Tacos

grilled-shrimp-tacos
Shrimp Tacos
Recipe Credit – Real Simple Magazine – Jane Kirby
Serves 4
Ingredients:
1 1/2 pounds fresh shrimp, peeled
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
green tomatillo salsa
Instructions: 
  1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

 

Shrimp Tacos
Print Recipe
    Servings
    4 people
    Servings
    4 people
    Shrimp Tacos
    Print Recipe
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
      2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
      3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
      4. Remove from grill. Lightly salt the shrimp.
      5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
      6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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      cast iron skillet crab nachos

      Cast Iron Skillet Crab Nachos

      cast iron skillet crab nachos

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      We all love skillet cuisine, and this recipe is sure to be a favorite! Perfect for a family game night or having some friends over for movies, wine, food and laughs. Make sure you have copies of this recipe ready, because it is sure to be a hit!

       

      Cast Iron Skillet Crab Nachos
      ‪by Diane Boyd, M.B.A., R.D., L.D.N

      Prep Time: 15 minutes
      ‪Cook Time: 15 minutes
      ‪Ingredients (serves 8 appetizer servings)

      • 1 Tablespoons olive oil
      • 4 sliced greens onion, divided
      • 1 pound lump crabmeat
      • 1/2 cup low fat yogurt or low fat sour cream
      • 1 teaspoon chili powder
      • 1/2 teaspoon ground cumin
      • 1/4 teaspoon salt
      • 8 1/2 ounce bag of corn tortilla chips or homemade chips
      • 1 cup salsa
      • 1 cup shredded cheddar or pepper jack cheese
      • 4 radishes, sliced
      • 2 Tablespoons Cotija cheese

      Instructions

      1. Preheat oven to 400 degrees F.
      2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
      3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
      4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
      5. Remove hot skillet from oven and add tortilla chips to the bottom.
      6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
      7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
      cast iron skillet crab nachos
      Cast Iron Skillet Crab Nachos
      Print Recipe
        Servings Prep Time
        8 appetizer size 15
        Cook Time
        15
        Servings Prep Time
        8 appetizer size 15
        Cook Time
        15
        cast iron skillet crab nachos
        Cast Iron Skillet Crab Nachos
        Print Recipe
          Servings Prep Time
          8 appetizer size 15
          Cook Time
          15
          Servings Prep Time
          8 appetizer size 15
          Cook Time
          15
          Ingredients
          Servings: appetizer size
          Instructions
          1. Preheat oven to 400 degrees F.
          2. Add olive oil and half of chopped green onion to a 10 -inch cast iron skillet.
          3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
          4. Meanwhile, mix crab with yogurt, chili powder, cumin and salt.
          5. Remove hot skillet from oven and add tortilla chips to the bottom.
          6. Cover chips with crab mixture and top with salsa and cheddar or pepper jack cheese.
          7. Bake for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.
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