Recipes Showcase

Welcome to the Recipes Showcase page of Cultura y Salud Nutrition! Here, you will find a collection of healthy and culturally relevant recipes that promote wellness while still honoring our traditional meals. Explore our curated recipes and discover new ways to create delicious and nutritious dishes.

In this section, you will find a variety of recipes that focus on creating healthier versions of classic Latino dishes. Each recipe includes healthy cooking tips, nutritional breakdown, and cultural context to help you make informed choices about the food you eat. Our goal is to inspire and educate you with accessible and affordable recipes that prioritize your health and well-being. Whether you're looking for meal planning advice or simply want to try something new, our Recipes Showcase has something for everyone.

Homemade Guacamole

Ingredients:

3 medium ripe avocados, peeled and cubed
1 garlic clove, minced
1/4 to 1/2 teaspoon salt
1 small onion, finely chopped
1 to 2 tablespoons lime juice
1 tablespoon minced fresh cilantro
2 medium tomatoes, seeded and chopped, optional

Instructions:

Mash avocados with garlic and salt. Stir in remaining ingredients, adding tomatoes and mayonnaise if desired.

Nutrition Facts

1/4 cup: 90 calories, 8g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 6g carbohydrate (1g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

Chipotle Shrimp Quesadilla

Ingredients

8 oz medium shrimp, peeled and deveined
1⁄2 cup orange juice
1 Tbsp canned chipotle pepper
2 cloves garlic, minced
1⁄2 Tbsp canola oil
1 medium onion, sliced
1 red or yellow bell pepper, sliced
Salt and black pepper to taste
4 large whole-wheat tortillas
2 cups shredded Monterey Jack cheese
Salsa
Guacamole

Instructions

Combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
Heat the oil in a large cast iron skillet or sauté pan over medium-high heat.
When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
Push the vegetables to the perimeter of the pan and add the shrimp to the center.
Sauté until cooked through, about 10 minutes.
Season with salt and pepper to taste. Remove from the heat.
Coat a separate nonstick pan with cooking spray, oil, or butter and heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
Cook for about 5 minutes, until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
Cut the quesadillas into wedges and serve with salsa and a bit of guacamole, if you like.

Nutrition: 340 calories, 15 g fat (8 g saturated), 750 mg sodium

Sriracha Lime Shrimp Tacos

Ingredients

Shrimp Tacos

▢16 oz. medium cooked shrimp (fully thawed, drained)
▢1/2 Tbsp coconut oil or Avocado oil
▢1 tsp chili powder
▢1 tsp crushed red pepper
▢2 tsp soy sauce (or tamari)
▢salt/pepper (to taste)
▢1 cup shredded red cabbage
▢1/2 cup shredded carrots
▢6 corn tortillas
▢1/4 cup fresh cilantro
▢1 lime

Sriracha Sauce

▢2 Tbsp sriracha
▢1/4 cup plain greek yogurt
▢salt/pepper (to taste)

Instructions

Heat up the shrimp and coconut oil over medium heat.
Add in the chili powder, red pepper, soy sauce, salt, and pepper.
Cook until the sauce reduces, then remove from heat.
Mix the sriracha and yogurt together in a bowl.
Add in salt and pepper to taste and set aside.
Top each tortilla with the cabbage, carrots, shrimp, and the sriracha yogurt sauce.
Garnish with cilantro and drizzle each taco with fresh lime juice.
Serve and enjoy!

Nutrition

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