• ¼ tsp Salt • ½ Red Onion, Chopped Fine • ½ Red Bell Pepper, Julienned • 1 cup Fresh Cilantro, Chopped • 1 tbsp 100% Orange Juice • 2 tbsp Rice Wine Vinegar • ½ tsp Granulated Sugar • ½ tsp Ground Black Pepper • 2 tsp Canola Olive Oil Blend • 8 oz Red Cabbage, Julienned • 1 tsp Ancho Chili Powder • 2 teaspoons Canola Oil • 8 ounces Shrimp • 1 cup Corn Salsa • 8- 6” Corn Tortillas

For the slaw: 1. Finely cut the cabbage and put in

large bowl. 2. Add the red onion, red pepper,

cilantro, orange juice, olive oil, rice vinegar, sugar, salt, and pepper.

3. Let sit for 15 minutes. 4. Drain excess liquid if any, and set

aside. For the shrimp:

1. Season shrimp with Ancho Chili Powder.

2. Sauté in the canola oil to form a crust.

SHRIMP TACOS WITH CILANTRO SLAW

TOSSED CAPRESE SALAD Yields: 4

 

4-1/2 oz Spring Mix Salad

1 oz Fresh Mozzarella Cheese

8 oz Heirloom Tomatoes

1/2 cup Basil, Chopped

1/2 tsp Kosher Salt

1/8 tsp Ground Black Pepper

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1. Dice mozzarella cheese and heirloom tomatoes.

2. Place all ingredients in a bowl and toss with oil and balsamic vinegar to dress the salad. Serve immediately.

Nutritional information for 1 serving (3 cups):

183 cals | 11g protein | 4.1g carbs | 15.6g total fat |78.1mg sodium | 1.3g fiber | 22 mg cholesterol  

FRESH PEACH SALSA Yields: 4 servings

½ oz Jalapeno Peppers, Chopped

¼ oz Fresh Cilantro, Chopped

¼ Red Onion, Chopped

4 ½ tsp Lime Juice

3 peaches, diced and pit removed

1. Remove any seeds from peppers.

2. In medium bowl, combine all ingredients. Stir to blend.

3. Chill before serving.

Nutritional information for 1 serving (1/4 cup):

30 cals | 0.3g protein | 7.7g carbs | 0.1g total fat |65.0mg sodium | 0.8g fiber | 0 mg cholesterol