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Taco Tuesday For Cinco De Mayo!


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Choose your “makings” or “insides” of your TACO’s and go crazy for Taco Tuesday on Cinco de Mayo!  +skinny margarita recipe – viva Mexicana! 

  1. Grab a Taco KIT? Tortilla’s or Lettuce for your TACO wrap

  2. Here are 3 awesome taco filling ideas! 

Shrimp Taco’s with Creamy Slaw

Ingredients:

  • 1 lbs of large or jumbo shrimp – peeled and deveined 

  • 1 tbsp of EVO

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp kosher salt

  • 6-8 corn tortillas, or whatever…

  • Garnishes: avocado, cilantro, sour cream/ plain greek yogurt, lime wedges

For the slaw and shrimp taco sauce

  • 1 cup of non- fat plain greek yogurt

  • 2 tbsp EVO

  • 1 clove garlic

  • ½ small jalapeno

  • ¼ cup tightly packed cilantro leaves

  • ¼ tsp kosher salt

  • Zest and juice of 1 large or 2 very small limes

  • 2 cups shredded cabbage (or slaw mix) 

Directions:

  • Rinse and dry the shrimp, put in a large mixing bowl. Drizzle with 1.2 tbsp of EVO and sprinkle with chili powder, cumin, salt etc (or if you have a taco mix – use that!)

  • Prepare the slaw ( tip get a slaw package)

  • Add other ingredients to food processor- mix and then use half for the slaw and keep half for drizzle and garnish!

  • Cook shrimp for about 4 minutes until pink in ½ tbsp of EVO

Fill your taco, tortilla or lettuce wrap – garnish and enjoy!

Black Bean and Corn Taco’s

Overlapping Taco Ingredients

  • Salt and pepper

  • 2 tablespoons olive oil, separated

  • 2-3 fresh limes (3 tablespoons fresh lime juice + 1 teaspoon lime zest, separated)

  • Tortillas (corn, whole wheat, or flour), fresh avocado or guacamole, additional fresh lime and/or cilantro

Corn Topping

  • 2 cups frozen corn (OR use fresh corn on the cob if available)

  • 1/4 cup chopped cilantro

  • 3/4 cup thinly sliced radishes

  • 1 tablespoon jalapeno pepper, finely minced

Beans

  • 1 small (2/3rds cup) yellow onion, diced

  • 1/2 teaspoon minced garlic

  • 2 cans (14.5 ounces EACH) black beans, drained and rinsed

  • 1 cup mild salsa

  • 1/2 teaspoon chili powder

  • 1 and 1/2 teaspoon ground cumin

Cilantro “Pesto”

  • 1 cup tightly packed cilantro leaves (no need to remove every stem, just cut most the stems off in one cut)

  • 1/2 of 1 small shallot, coarsely chopped (1-2 tablespoons)*

  • 1 teaspoon minced garlic

  • 1 tablespoon red wine vinegar

  • 1/4 cup olive oil

Directions:

Corn Topping

  1. Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use frozen corn — place in a preheated large cast-iron skillet (cast iron chars better and won’t ruin your pan) 3 to 5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Alternative #3: Grill some fresh corn on the cob and cut it from the cob.

  2. Combine COMPLETELY cooled corn with chopped cilantro, thinly sliced radishes, jalapeno pepper, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 2 tablespoons fresh lime juice, and 1 teaspoon lime zest. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.

Beans

  1. In the same skillet used for the corn, add the remaining 1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the drained and rinsed black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Cilantro “Pesto”

  1. Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. (Over mixing olive oil can create a metallic taste, so it is important to add the olive oil last.) Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper).

Assemble

  1. Char/grill/warm tortillas and add a generous amount of the black beans mixture followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled

Turkey TACO’s

Ingredients:

  • 1- 1 1/4 pound lean ground turkey

  • 1 tablespoon olive oil

  • 2 teaspoons beef bouillon powder

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano

  • 1/4-1/2 teaspoon cayenne pepper

  • 2 tablespoons water

  • 1/4 cup Homemade Salsa or your favorite store bought

  • salt to taste

For Serving

  • tortillas or taco shells

  • cheese

  • lettuce

  • Tomatoes

  • avocados

  • Guacamole

  • hot sauce

  • salsa

  • sour cream

  • sour cream

Instructions:

  1. Heat olive oil in a large skillet over medium-high. 

  2. Add ground turkey and all of the seasonings and cook until almost cooked through, but still slightly pink then add salsa and water simmer an additional 5 minutes or until cooked through and reduced. Taste and add salt or additional cayenne or hot sauce to taste. 

  3. Divide filling between tortillas and serve with your favorite toppings such as tomatoes, avocadoes, lettuce, etc

Skinny Margarita – serves one 

4 ingredients- place all ingredients in a shaker- shake – pour in glass and enjoy 🙂 Ola!

  • 2 Limes, Juice of

  • 1 tsp Honey or agave

  • 1 Ice cubes

  • 1.5 oz Jose Cuervo

(IF you want to make it a mocktail add a little soda water and don’t add the tequila)

Happy Cinco de Mayo!!!

Coach Colleen

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