Fishapalooza

The title is not my best work, but sometimes something gets stuck in my head and I have to go for it…ya know?

We’ve been trying to up our fish game in this house and what I mean by that is just eating more fish. I pretty much eat vegetarian when we’re cooking at home and B has some chicken, but having a couple of servings of fish a week is really great for you.

We love salmon and have been enjoying the wild salmon from Sprout’s, ahi tuna, shrimp lettuce wraps, and even some sushi.

Blackened salmon has been the go to-I just love the spicy flavor and the crispy outside. You guys know we could eat roasted veggies everyday if you let us. I was totally inspired by Carly’s carrot fries and had to make some!

I will be completely honest and tell you that this ahi tuna did not turn out as great as we thought it would, but it still counted as another serving of fish 😉

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I did serve it with peanut sauce and don’t worry friends, I added a lot more broccoli to the plate after taking this pic!

If you’ve been reading this blog for long enough, I know I have posted about these lettuce wraps more than once. They are so delicious, fun, and easy! This is a great way to get in some seafood AND you could do it with salmon, seared ahi, whatever you prefer!

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Hunida’s blogs always leave me craving sushi so while at Sprout’s I saw some rolls and picked them up. Grocery store sushi can be hit or miss, but these were good and I would pick them up in a pinch!

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Fish is a pretty quick thing to cook up (it literally takes minutes) so I think it’s pretty good for a week day meal. I know the hubby and I have really been enjoying having fish back in our meals.

What’s your favorite kind of seafood? How do you like to prepare it?

Low-Carb Shrimp Fajitas

By now you guys know I like simple, easy to throw together meals ESPECIALLY during the week. These fajitas were just that…they were also unintentionally low carb.

I was initially thinking tortillas, but the idea of spicy shrimp and fajita veggies in a cool, crunchy lettuce wrap wouldn’t leave my head so here we are-lettuce wrap and all!

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I chopped up my bell peps, red onion, and jalapeño for my veggie mixture. I also chopped up some onions, jalapeños, and grape tomatoes for my chunky guac at the same time 🙂

I cooked my veggies first in my favorite pre-made taco seasoning from Trader Joe’s and then did the same with the shrimp. I did it separately since shrimp tends to let out quite a bit of liquid and I didn’t want to sog up the crisp veggies.

While I did the cooking hubs mashed up the ‘cados for guac and added salt and chili powder to season.

I ended up piling my fajita mixture into some fresh romain lettuce while the hubs made a fajita salad of sorts.

It was quick, yummy, and delicious!

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