Shrimp Tacos

Shrimp Tacos

Ingredients:

3 oz Cooked 31-50 prawns,  de-tailed
2 oz sweet bell peppers cut julienne
1 oz cabbage,  shredded fine
1 oz purple cabbage shredded fine
1 oz green onions , sliced julienne
1 teaspoon chopped garlic (1 clove )
1 teaspoon grated ginger
2 oz Ponzu sauce
Cilantro springs

2-5.5 inch corn tortillas

Directions:

Gather the ingredients, and chop the ginger and garlic, Chop the vegetables julienne and shred the cabbage. 

Saute the garlic and ginger for 30 seconds on medium heat
till you can smell the flavors releasing. Add the prawns and cook for 15 seconds

3. Add the veg and cook for 30 seconds just to mix flavors and
Lightly sear. You don’t want the veg soft. Add 1 oz of GF Ponzu sauce.

5. Place Taco shells like so in the black tray

Divide the filling between the shells.
Top with cilantro sprigs and place a 1 oz souflee
of GF  Ponzu sauce.

Breakfast Quesadilla

Serves 2

2- 8 inch GF tortilla

1 laughing cow wedge swiss cheese or 1 Tablespoon non fat cream cheese

½ cup 5:1 Eggs
.1 oz sea salt
1/8 teaspoon Mrs Dash
1/8 teaspoon Pepper
6 Tablespoons of Squared mashed black and pinto beans
1 oz  or 2 tablespoons roasted and chopped sweet bell peppers and Hatch
1 oz or 2 tablespoons roasted Hatch chilies

1 oz or 2 tablespoons fire grilled corn z
2 oz 2% reduced fat shredded Monterey Jack and Cheddar Cheese

Serve with

2 teaspoon or .3 oz non fat sour cream
2 teaspoon or .3 oz pico de gallo

4 Cilantro Sprigs

Directions:

  

1. Cook the 5:1 Egg in a 8 inch non stick skillet like you would
a round crepe or thin pancake. This will be the same size as
your tortilla.
Season with Mrs Dash , a little Sea salt and pepper 

2. Spread the laughing cow on one tortilla and the beans on the other

3. Place the Egg on the tortilla with cheese

  Add the peppers , and corn on top of the egg

Sprinkle the cheese on top of the peppers

4.Put the other tortilla on and brown on both sides

5. Cut the Quesadilla into 6 pieces and serve 3 per portion
Put the sour cream and salsa in portion cups
Garnish with cilantro