Coconut Shrimp

Tomorrow marks the first day of my last winter quarter of nursing undergrad classes ever. After reviewing the massive syllabi and organizing my calendar I became overwhelmed and decided to cook/bake all day instead of finishing the homework that I've already been assigned. Thus, my dinner included coconut shrimp, guacamole, and peanut butter cookies. I had to work with what I had in the house, but collectively I'd say it was a pretty good meal, yes random, but definitely delicious. 

Baked Halibut Pesto

Ingredients:

• Two 4-6oz halibut filets
• 1/2 cup pesto sauce (homemade pesto sauce here!)
• Parmesan cheese

Directions:

1. Preheat oven to 375. Evenly coat halibut with pesto sauce and sprinkle Parmesan cheese on top.
2. Bake for 5-10 minutes or until fish is flaky and cooked to 145 degrees.

Salmon Pineapple Tacos

Serves 2
Ingredients:

• 1 tbsp oil
• 1 salmon filet (4-6 oz), cut into chunks- bone & skin removed
• 1 tbsp or more taco seasoning
• Whole wheat or flour tortillas

        Salsa

• 1/2 can pineapple chunks 
• 1/2 cup corn
• 1/2- 1 avocado
• 1/2 cup black beans
• 1/2 lime
• Salt & pepper to taste

Directions:

1. Prep salmon, rub with taco seasoning until fully coated. Heat oil in small frying pan on med-high heat. Cook for a few minutes on each side. Mix all ingredients for the salsa in a medium bowl.
2. Heat tortillas in microwave for 15 seconds. Add cooked salmon and top with salsa. Enjoy!

Adapted from: William's Kitchen