Grilled Tuna Tacos with Guacamole

We have an ongoing battle in our household … corn v. flour tortillas. Obviously, I win this battle and corn rules. Looks way better in pictures and tastes sweeter and more authentic than flour tortillas. Stick on the grill, or in the oven for a bit, and the corn tortilla is even better. But … if I am feeling real sweet, I’ll buy flour tortillas for the hubs. :)

Recipe Notes:

*I used a non-stick grill pan for this recipe. As a side note, never use cooking spray on non-stick cookware because it can destroy the coating – I just learned this tidbit and thought I would share. If you, however, use a regular grill pan or decide to grill outside, remember to spray with cooking spray or use olive oil. You could also grill this outdoors, just remember to grease the grill to prevent the fish from sticking to the grates.

*Try to buy troll-pole caught tuna from stores that uphold sustainability standards. Longline yellowfin tuna is over-fished and has higher levels of mercury. Here in Atlanta, Wholefoods is your best bet for sustainable, fresh seafood. Enjoy your seafood, but be good to the ocean too!


  • 1/2 cup thinly sliced red onion
  • 1 tbsp. fresh lime juice
  • 1 ripe, peeled avocado, mashed
  • S/P
  • 1 yellowfin tuna steak (about 1-inch thick, 1 pound)
  • Corn tortillas (or flour, if you must)
  • Cojita cheese, optional


Combine the onion, lime juice, and avocado. Season with S/P.

Heat a grill pan over medium-high heat. Season the tuna with S/P and add to the pan. Cook about 4 minutes on each side to achieve a rare cook – continue to cook for a more well-done steak. If cut into the steak and decide it is too rare, you can tent with foil and it will continue to cook without becoming dry.

Slice the tuna and divide among corn tortillas, top with guacamole. I also like a sprinkling of cojita cheese on top … your call!

Serves: 2

Recipe Source: Adapted from a Cooking Light recipe

Time: 30 minutes or less

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Smoked Salmon Paté (we went to Alaska, and came home with fish!)

This summer we were lucky enough to take a beautiful cruise to Alaska with my sister and her husband, and my mother and step-father. We surprised our parents this past Christmas with the trip as a gift from the four of us, and we spent 7 months in anticipation! It truly met all of our expectations. Everywhere you look, there is natural beauty. Bold, engulfing, wide-open beauty.

the ladies

the gents

The boys went on a fishing trip, braving the cold and wind, and caught beautiful King Salmon which was shipped home for our pleasure. This summer I’ve made several salmon dishes with the catch and will post them shortly with pictures from our trip. Salmon is not only delicious, but extremely nutritious. Please buy wild-caught; if that is difficult to find you can always mail-order from my favorite Marine Stewardship Council certified provider, Vital Choice. (I love my seafood and I want to make sure future generations can also enjoy clean and healthy oceans and seafood.) :)

This is a great appetizer for parties; goes well with any sort of cracker, pita chip, or bread. Enjoy!

Recipe notes:

*I often substitute neufchatel cheese for cream cheese in recipes because of the lower fat content. Both cream cheese and neufchatel cheese work well in this recipe. I don’t ever recommend low-fat varieties of cream cheese, because I think the taste and texture is unappetizing. Make sure you combine all ingredients really well before rolling into a ball – I had a few spots that were mainly cheese! oops!


  • 2 cups crumbled smoked salmon
  • 1/2 tsp. lemon juice
  • 2 tbsp. chopped onion
  • 1 (8-ounce) package of neufchatel (or cream) cheese, softened
  • 4 tbsp. mayonnaise
  • 1/2 tbsp. horseradish
  • Finely chopped walnuts
  • Crackers or bread


In a medium bowl, sprinkle the crumbled salmon with lemon juice. Add onion and softened cheese. Mix together with a fork and combine with the mayonnaise and horseradish. Form to make a round ball or log. Roll in finely chopped walnuts. Serve with crackers or toasted bread.

Serves: 10-12

Recipe source: Adapted from Best of the Best from Alaska Cookbook

Time: 30 minutes or less

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Lemon Shrimp with Brown Rice

Lemon + Shrimp = delicious. It’s really as simple as that. There are certain foods that need oh so little to be amazing, and shrimp certainly fall in that category. For example … steamed shrimp with extra hot horseradish and a cold beer (god, am I craving a beach holiday or what?), or in the case of this recipe, shrimp sauteed with lemon, butter, and white wine. Enjoy!

Recipe Notes:

*To speed up this recipe, consider cooking the rice the night before or using a quick-cooking rice (in that case, follow the package instructions to prepare). I used a water/wine combination to add more flavor to the rice, but this is optional. If you cook quick-cooking rice you probably won’t use wine, but you can still use the 1/4 cup wine when you saute the shrimp and get a similar flavor.


  • 1 cup brown rice
  • 1 and 1/2 cups water
  • 1 and 1/4 cups dry white wine, such as Sauvignon Blanc, divided
  • 1 tbsp. butter
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 2 lemons, 1 juiced and 1 sliced thin
  • 2 tbsp. chopped fresh parsley
  • S/P


Start your rice first and then you can prep the other ingredients. Rinse the rice and combine the rice, water, and 1 cup wine in a large saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork.

While your rice cooks, prepare your shrimp and other ingredients. When there is about 5 minutes left of rice cook time, heat the butter in a large saute pan. Add the garlic and cook at medium heat for a minute or two until fragrant. Add the 1/4 cup wine, red pepper flakes, shrimp, and lemon juice. Cook until the shrimp is opaque and cooked through, about 5 minutes. In a large bowl, combine the cooked rice and shrimp mixture. Stir in the chopped parsley, season with S/P, and garnish with sliced lemon. Serve immediately.

Serves: 4

Recipe source: Original

Time: ~1 hr.

Fiery Shrimp Linguine with Thyme Butter Sauce

Crushed red pepper adds a hint of heat and rich thyme butter sauce drizzled atop adds a perfect silky finish. Enjoy!


  • 1 pkg. uncooked linguine
  • 2 lbs. large shrimp, peeled and deveined
  • 1 (14.5 0z) diced tomatoes with juice
  • 1/2 tsp. crushed red pepper
  • S/P
  • 4 tbsp. butter
  • 1 tbsp. chopped fresh thyme
  • 1 lemon, juiced and rind grated
  • 1 tsp. minced garlic


  1. Cook your pasta according to package instructions until al dente. Drain and place back in pot; toss with a dash of olive oil to prevent the pasta from sticking together and drying.
  2. Place the shrimp, tomatoes with juice, and red pepper in a large skillet over medium-high heat. Season generously with fresh ground pepper and salt. Simmer and cook about 5 minutes until shrimp are pink and cooked through.
  3. Combine the butter, thyme, lemon juice and rind, and minced garlic in small skillet. Cook at medium-high heat, stirring constantly, until butter is melted.
  4. Serve immediately by plating the pasta with a scoop of the shrimp tomato sauce atop and finish with a generous drizzle of the thyme butter sauce.

Serves: 4

Recipe source: Original

Time: 25 minutes

So Simple Herb and Lemon Baked Fish

This recipe works well with any flaky, mild white fish. For sustainable options, go for U.S. farmed Tilapia or MSC certified flounder or halibut.

Too busy to cook healthy meals during the week?

Serve with fresh baby spinach (topped with a balsamic vinaigrette) and couscous … a healthy meal in under 20 minutes!

*This recipe serves 4 (4 fish fillets) – adjust the lemon/herb mixture if you are making more or fewer fillets.

Preheat oven to 400 degrees.

Coat a baking sheet with cooking spray or line with parchment. Place your fish fillets on the baking sheet and sprinkle with coarse salt and freshly ground pepper. Combine the zest and juice of one lemon with 1 tbsp. olive oil and chopped fresh thyme and oregano. Drizzle the lemon and herb mixture over the fish fillets. Bake about 8 minutes until cooked through and opaque. If you use a thicker piece of fish, such as halibut, you will need to add several minutes to the bake time.