fish

Makes 6 servings; serving size two tacos

Taco filling is typically made with ground meat but it doesn't have to be. For this shrimp taco recipe, we combine the convenience of frozen shrimp with the usual taco seasonings—chili powder, cumin, garlic, and salsa, and then toss in some unlikely ingredients: black beans and crushed pineapple.

The result is a slightly sweet, fiber-filled dinner that's sure to make everyone smile! If you have young children and they happen to be missing a few front teeth, you may want to switch from crunchy taco shells to soft flour or corn tortillas.

Ingredients:
12 taco shells
1 tablespoon canola oil
1 pound frozen small cooked shrimp, thawed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
15-ounce can black beans, drained and rinsed
1½ cups frozen corn kernels, thawed
8-ounce can crushed pineapple, drained
1/2 cup salsa
1 cup shredded reduced-fat Cheddar cheese
Kosher salt and freshly ground black pepper

Optional toppings: Diced avocado, chopped tomato, light sour cream, shredded lettuce

Instructions:
1. Preheat the oven to 350°F. Bake the taco shells according to package directions and set aside.

2. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, chili powder, and garlic powder and cook until the shrimp are warmed through, about 1 minute (if using fresh shrimp, cook an additional 2 to 3 minutes).

3. Stir in the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Season with salt and pepper to taste.

4. Using a slotted spoon to remove any excess liquid, place a generous 1/2 cup of the shrimp mixture into each taco shell. Serve with optional toppings.

Nutrition Information:
380 calories, 13g fat (3g saturated, 0.5g omega-3), 540mg sodium, 41g carbohydrate, 6g fiber, 27g protein, 10% vitamin A, 15% vitamin C, 20% calcium, 20% iron

This recipe is from the new book No Whine with Dinner by Liz Weiss and Janice Newell Bissex. Order your copy today.

Want to get more heart-healthy fish into your children’s diets? This almond-encrusted tilapia recipe is kid-friendly and a healthy alternative to frozen fish sticks.

Want to make this at home? Download this recipe now. (PDF)

One advantage of going meatless for a month: Learning new recipes. Certainly cooking is easier and faster when you're working familiar foods and recipes.

But it's a lot more fun -- at least in our house -- when we challenge ourselves to cook with unfamiliar ingredients like eggplant and sardines.

Here's a menu that involves both for our first week in our mostly meatless month. We made the Jalepeño Creamed Corn, Fallen Spinach Soufflé and Stuffed Poblanos over the weekend (the spinach and poblano dishes use eggs; picture above). I created the Roasted Root Vegetables based on a recipe in Gourmet magazine many years ago. I've lost the original, but this recreation works great.

Mostly Meatless May Menu Week 1

Roasted Root Vegetables
Makes 6 Servings

Ingredients:
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
Fennel bulb sliced
3 Carrots cut into 1-inch strips
2 Celery stalks coarsely chopped
2 Garlic cloves coarsely chopped
1 Green bell pepper, seeded and chopped
1 Cup onion chopped
1/2 Fingerling potatoes
Salt, pepper to taste

Directions:
Preheat oven to 350 degrees. Coat bottom of roasting pan with olive oil.

In a large bowl, toss carrots, celery, fennel bulb, garlic, onion and bell pepper with 2 tbsp. of olive oil and red wine vinegar. Mix in roasting pan with potatoes. Add salt and pepper and cook for about 90 minutes or until potatoes are tender. I've added fresh herbs like rosemary and thyme in the past, but the fennel bulb adds enough aromatic flavor to this dish for us.

Jalapeño Creamed Corn Recipe
I love the fresh corn part of this recipe, but it can be a lot of work. I use a serrated knife to score and scrape the corn from the cob. It's okay to substitute one can of creamed corn for half the fresh ears, but you're missing out if you don't use any fresh corn.

Stuffed Poblanos Recipe
I'm not a big fan of frying food -- I love the taste, just not the mess and added fat and calories. But this dish is really fantastic when you pull it off. You can skip the frying and roast the stuffed poblanos in the oven long enough to melt the cheese inside.

Fallen Spinach Soufflé Recipe
This makes a nice main dish or a good side. I sprinkle spiced almonds on top to add a little crunch factor.

Eggplant Lasagna Recipe
This is a new recipe for me, which I'm making this weekend. I'll be substituting acorn squash for pumpkin.

Spaghetti with Sardines, Dill and Fried Capers
Also new in our kitchen, this recipe is in keeping with our Mostly Meatless May rules: Try a new source of protein. In this case, sardines. I'll let you know how it goes.

Asparagus and Gruyére Tart
Asparagus is in season! This is a neat twist introduced to me via Twitter this month. Can't wait to bite into it.

Garden Turkey Meatballs: Love spaghetti and meatballs but hate all the extra fat and calories? Registered dietitian Liz Weiss shows you how to give your meatballs a makeover--with turkey.

Cut Out Meat for a Month: Want to cut out meat for a month? That's what Everwell's Sean Kelley is doing. See how his family is reducing their meat consumption -- and find out what rules they're following.

Veggie Prep: If you're not preparing your vegetables right, you may not be getting their full nutritional value. Here's how to prep your veggies and keep all their healthy nutrients.

From fish to nuts, the list of foods that contain heart-healthy omega-3s is long—and there's something on it for every taste.

Is wild salmon better for you than farm-raised fish? Our Healthy Skeptic separates facts from fears about salmon and other farmed seafood.

This quick and tasty salmon cake recipe is loaded with heart-healthy omega-3 fats. Plus, it's a great way to get an extra serving of seafood tonight.

Download

Eating food rich in healthy fats like omega 3s can improve your cholesterol levels.

This Asian-inspired teriyaki salmon recipe from registered dietitian Liz Weiss is a good source of heart healthy fats.

Download