Shrimp Tacos

Shrimp Tacos

This is the dish that started it-all.

Serves 8-10


Friends Friday meals are all about simple yet “friggen” delicious inexpensive food (emphasis on all three!) For this classic fish taco, the shrimp is enveloped in an addictive spice blend, a simple cilantro sauce is thrown together et voila-you’ve got dinner to feed “la gang”. Extra toppings can be added to make this as extravagant or as simple as you like. I like to say “ let your taco heart lead the way!” 


I am absolutely obsessed with this meal as it can be thrown together while you’re chatting with your friends in the kitchen. Delegate a few tasks here and there and get the whole group involved, maybe even assign someone to dishes! Alternatively, many of the sides can be assembled the night before, like the slaw, spice mixture, sauce and fixings. Now call up your friends and you are on your way to enjoying a Friends Friday without breaking your back or the bank (Double W’s). 


Pro Entertaining Tips 

  • Do your groceries the night before your friends arrive. If possible, prep as much the night before as you can.
  • For this recipe, the cilantro sauce, slaw and other fixings can all be made and placed in serving bowls the night before. Simply plastic wrap them and place them in your fridge until you are ready to Fiesta! (Margaritas necessary) 
  • If your guests ask if they can contribute, ask them to bring an appetizer or wine.  Dessert is so simple and can be made the night before. Check out this link for a super simple Lemon Blondies bar that is assembled in no time! 
  • Finally, set the table and clean up the space where you will be hosting your friends. You will feel much more relaxed coming home from a busy Friday, having a clean space and dinner pretty much done (only thing to do is pour yourself a (big) glass of wine)! 


***Disclaimer! You do not need to make all these fixings, choose whichever ones jump out at and go with those. This is your Friend’s Friday, you follow your taco shaped heart!


Cilantro Crema


  • ½ cup of sour cream
  • ½ cup of mayo
  • 1 garlic clove minced
  • 1 lime juiced
  • 1 handful of cilantro 
  • 1 tsp salt 
  • ½ tsp sugar



  1. Combine all ingredients in a food processor or blender and pulse until silky and smooth. Keep in refrigerator up to 3 days in an airtight container.

Shrimp & Spice Blend


  • 1.5-2 pounds of frozen, de-veined, uncooked shrimp (preferably tail off)
    • Deveining shrimp, peeling and removing tails is SUCH a process, do yourself a favour and spend the extra 3 dollars on the cleaned shrimp. You’re welcome. 
  • 1 tsp of each (Chilli, garlic powder, paprika,cayenne and salt)
  • 3 tbl Vegetable oil
  • Tortillas of your choice


  1. In a colander, thaw out frozen shrimp (preferably in the sink)
  2. In a small bowl, combine all spices.
  3. Once shrimp is thawed out, remove tails if not done so already, rinse and pat dry. Sprinkle spice blend all over shrimp and toss evenly. 
  4. In a medium pan or skillet, heat oil on medium high heat and add shrimp. Cook for 1-2 minutes on each side. 



  • Small red cabbage 
  • 2 carrots
  • 1 garlic
  • 1 jalapeno
  • ½ cup mayo
  • 2 tbl white vinegar
  • 2 tbl lemon juice
  • 1 tsp sugar
  • 2 tsp salt 


  1. For the dressing, in a large bowl combine mayo, white vinegar, lemon juice, sugar and salt, whisk and set aside. 
  2. Using a mandoline, thinly shred the red cabbage, add to dressing bowl. (If you do not have a mandoline, thinly slice cabbage with a sharp knife) 
  3. Using a mandoline, slice the carrots lengthwise creating long thin ribbons, add to bowl.
  4. Thinly chop the garlic and jalapeno (for less spice, remove seeds and ribs) and add to slaw, mix well and store in the fridge (lasts up to 5 days). 



 Mexi-Canada Street Corn


Salsa Verde


  • 1 28 oz can of Tomatillos
  • 1 jalapeno (seeds removed) 
  • 2 garlic cloves chopped finely
  • 1 lime, juiced
  • ½ white onion chopped 
  • 1 handful of cilantro 
  • 1 tsp sugar


  1. Combine all ingredients in a food processor or blender and blend until silky and smooth. Keep in refrigerator up to 1 week in an airtight container.


Optional additions

Thinly sliced radishes



Corn Kernels (Canned corn is fine)


Salmon with Coconut Rice and Mango Salsa

Salmon with Coconut Rice

Serves 4 

 This salmon dish will transport you to your Caribbean dream vacay in minutes. The combination of a tangy salsa (hope cilantro dosn’t taste like soap for you…if so simply omit it) with the meaty salmon all on a bed of coconut rice…your tastebuds will thank you! This is the perfect dish to throw together on a hot summer night. For one, it can be prepared ALL in advance and two, it is light and fresh but hearty enough to fill you up.

Every week at my local grocery store, a different type of seafood or fish tends to go on sale. I usually follow the flyer to decide what I’m making that week. This week, salmon was on sale near me, however, go with whichever fish is in season in your area. That way you’re helping the ecosystem by purchasing in season produce and it’s more wallet friendly (double win!). 


Pro Tip

  • This makes for a great meal prep recipe as the salmon holds well (up to 3 days in the fridge) and the salsa won’t fall apart. Simply double the recipe and you’re on your merry meal preppin’ way! 
  • Coconut milk, there are many different kinds, I use whole coconut milk for the rice as I wanted a rich coconut flavour. Feel free to use light coconut milk or even coconut water to be on the lighter side. 
  • I baked the salmon, however feel free to grill it, poach it, broil it, whatever your little salmon heart desires. 


  • 4 fillets of salmon (Approx 115-130 g per filet) 
  • 1 cup of white rice
  • 1 cup of whole coconut milk
  • 1 cup water
  • ⅛ red onion chopped 
  • 1 cup cherry tomatoes
  • 1 lemon
  • 1 handful of cilantro 
  • 1 fresh mango (can use frozen) 
  • 1 green pepper
  • 2 tbl olive oil 
  • Salt & Pep 


  1. Prep your Mise! For the salsa, dice your mango and pepper, corsley chop cilantro and finely dice the red onion (no one wants a biteful of onion) and place in a medium size bowl. Cut cherry tomatoes in half and add to the salsa mixture.
  2. Add juice of half lemon, 1 tbl of oil and a pinch of salt to salsa, toss gently.  
  3. Measure out rice and don’t be lazy here-rice is very dusty, it will need to be rinsed once or twice.Once rinsed, place in a small pot with water, coconut milk and ½ tsp salt. Bring to a boil then simmer for 12 minutes covered. 
  4. While the rice is cooking, rinse fish, pat dry and coat with remaining olive oil and the juice of half a lemon and sprinkle with salt and pepper. Place in oven at 350 for 10 minutes. At the last 2 minutes, turn on the broil for a bit of color. Make sure to set a timer, it will darken quickly! 
  5. Plate a good portion of coconut rice, a filet of salmon and top with salsa and a few sprigs of cilantro.