I’ve partnered with World Port Seafood to share new twists on some traditional Mexican recipes that have been passed down through my family. WPS sponsored this post by sending me a great selection of Ancient Grain Haddock Filets, Redhook® Beer-Battered Shrimp, Faroe Islands Salmon, and Omaha Steakhouse® Fries, and for this first post I’ll be sharing my recipe for the incredible Ancient Grain Haddock Quesadillas we created and the Beer Battered Shrimp Fiesta Tacos we couldn’t get enough of! Keep an eye out on my blog for upcoming posts where I share my favorite margarita recipe created by my husband, and how I make delicious homemade guacamole. As always, all opinions are my own. If I’m ever sent something I don’t like or wouldn’t recommend, I’m not afraid to send it back. However, I truly do highly recommend WPS.
My husband Robin’s family is full of huge seafood fans and they LOVED what we made for dinner the other day, featuring World Port Seafood. My husband and I have traveled the world to areas famous for fresh seafood like New Orleans, Italy and the Mediterranean, the East Coast of the United States, and nothing has even come close to being as delicious as the seafood we were sent. We especially loved the beer battered shrimp, which could be cooked in endless ways. These meals were especially convenient, because everything comes cooked, and just needs to be heated up in the manner specified on the packaging, so you can’t go wrong!
For our Beer Battered Shrimp Fiesta Tacos, we made 8 tacos in under 30 minutes, so to say it was a fast and easy meal was an understatement! We used 8 organic flour tortillas, heated for roughly 10 seconds on each side in a pan, and topped them with zesty, homemade lemon, dill, and red cabbage coleslaw, homemade guacamole, fresh cilantro, avocados, freshly diced tomatoes, 3 Redhook® Beer-Battered Shrimp per taco cooked as directed on the packaging, and topped with a homemade spicy Chile and garlic aioli. I squeezed lime juice over my tacos to really draw out the flavor of the shrimp, and dipped into homemade ghost pepper salsa, and it was out of this world!
The Ancient Grain Haddock Filets quesadillas were my husband’s personal favorite. We cooked the filets in the manner World Port Seafood directed on the packaging, and once they were done warming up, we diced the filets and set them aside. We then coated a non-stick pan in organic avocado oil, and tossed the first tortilla into the pan, covering it with minced onion, cilantro, garlic powder, ancho Chile powder, shredded queso blanco and sharp cheddar cheese, and then covered it with the other tortilla. Once the bottom tortilla was golden brown, we flipped it and cooked the tortilla until the cheese had melted and the second side was also golden brown. After plating the quesadilla, we cut it into sixths and enjoyed them with our homemade guacamole and homemade ghost pepper salsa. If you’d like something cool to counteract the heat from the peppers and salsa, I recommend using plain greek yogurt in lieu of sour cream to keep the flavors balanced.
Robin is quite the mixologist, and he whipped up his own secret recipe of lime, mint and ancho Chile margaritas for us to enjoy with our meals. We put on some Spanish guitar music while eating (which is such beautiful background music for dining, cleaning the house, or working), and shared stories about our family, including how my grandmother moved to America from a reservation in Mexico when she was a young girl, and brought her cooking style with her. Her love of spices, fresh ingredients, and doing things her own way in the kitchen have definitely shaped how I create every meal we eat. Do you have any interesting stories or family traditions related to food?
Which of these would meals would you like to try first? Do you enjoy South Western food? Have you ever tried World Port Seafood? Let me know in the comments below, and check out World Port Seafood’s website if you want to be inspired to cook something new and delicious!
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