Shrimp Tacos with Citrus Cabbage Slaw

Another simple and tasty recipe, I found this one in Real Simple magazine. Enjoy!

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons sour cream
• kosher salt and black pepper
• 1/4 small cabbage (8 ounces), shredded
• 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
• 1 jalapeño, seeded and chopped
• 1 tablespoon olive oil
• 1 pound peeled and deveined medium shrimp
• 8 small flour tortillas, warmed

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
3. Meanwhile, heat the oil in a large skillet over medium-high heat.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
5. Serve the shrimp with the tortillas and the slaw.

Rosemary-Baked Chicken with Potatoes

 

This is one of my favorite recipes, it's so easy yet very tasty!  I found it on the Food Channel and have made it many times.  It's hard to find bone-in chicken thighs without the skin so I always ask the butcher to cut it off for me.  Sometimes it works and it never hurts to ask.  I personally hate cutting of the skin, it kinda grosses me out haha.

Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
 

INGREDIENTS

2 tablespoons olive oil
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt from McCormick® Sea Salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

DIRECTIONS

1. Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender and chicken is cooked through, turning potatoes occasionally.