Honey Sriracha Shrimp Tacos Ingredients: - 1 lb shrimp, peeled and deveined - 2 tbsp honey - 2 tbsp sriracha - 1 tbsp lime juice - 1 tbsp olive oil - 1 tsp garlic powder - 1/2 tsp salt - 1/4 tsp black pepper - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Preparation Steps: 1. In a bowl, mix honey, sriracha, lime juice, olive oil, garlic powder, salt, and black pepper. 2. Add the shrimp to the marinade, tossing to coat well. Let it marinate for 15 minutes. 3. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. 4. Warm the corn tortillas in a separate skillet for about 30 seconds on each side. 5. Assemble the tacos by placing shrimp on each tortilla, topping with shredded cabbage, avocado slices, and fresh cilantro. 6. Serve with lime wedges on the side for an extra zesty flavor. Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of black beans and corn salad or tortilla chips with salsa. #shrimp #tacos #foodie

Beef and Zucchini Pancakes Savory Beef and Zucchini Pancakes with Crispy Edges Ingredients: 1/2 lb ground beef 1 medium zucchini, grated 2 eggs 1/4 cup all-purpose flour (or chickpea flour for gluten-free) 2 green onions, chopped 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili flakes (optional) 1 tablespoon soy sauce 1 tablespoon sesame oil Neutral oil for frying Directions: Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel. In a large bowl, mix together ground beef, zucchini, eggs, flour, green onions, garlic, salt, pepper, chili flakes, soy sauce, and sesame oil until fully combined. Heat a tablespoon of oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly with a spatula to form small pancakes. Cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauce such as soy-vinegar or chili-garlic sauce. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approximately 290 kcal per serving | Servings: 4 pancakes #beefrecipes #zucchinipancakes #savorypancakes #lowcarbrecipes #proteinmeals #familydinner #easyrecipes #healthycomfortfood #quickdinner #pancakerecipes #glutenoptional #hiddenveggies #mealprep #dinnerideas #beefideas #zucchinirecipes #foodblogger #panfried #crispyedges #foodie Craving something crispy, savory, and protein-packed? These Beef and Zucchini Pancakes are the perfect combo of flavor and crunch!

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Looking for a guilt-free snack that doesn’t skimp on flavor? These Cauliflower Nachos are about to become your new obsession! Ingredients: - 1 large head of cauliflower, cut into florets - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup shredded cheddar cheese - 1/2 cup diced tomatoes - 1/4 cup sliced jalapeños (fresh or pickled) - 1/4 cup sour cream - 1/4 cup sliced green onions - 1/4 cup chopped fresh cilantro Directions: 1. First, preheat your oven to 425°F and line a baking sheet with parchment paper. This will keep things tidy and make cleanup a breeze! 2. In a large bowl, toss your cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper, ensuring they’re all nicely coated with those delicious seasonings. 3. Spread the seasoned cauliflower in a single layer on your prepared baking sheet. Pop it in the oven and roast for about 20-25 minutes, until your florets are golden brown and tender. 4. Once roasted, take the cauliflower out and sprinkle the shredded cheddar cheese over the top. Return it to the oven for another 5-7 minutes, so the cheese can get all melty and bubbly. 5. Finally, remove those nachos from the oven and top them with diced tomatoes, jalapeños, a dollop of sour cream, sprinkled green onions, and fresh cilantro. 6. Serve immediately and enjoy this flavorful twist on nachos! Nutritional Values (per serving, makes 4 servings): - Calories: 220 - Protein: 8g - Carbohydrates: 12g - Dietary Fiber: 4g - Fat: 17g Serving size: 1/4 of the dish Happy snacking! #CauliflowerNachos #HealthySnacks #CheesyGoodness #FoodieFun #Yummy

Looking for a tasty snack that’s super easy to make? Sweet Corn Fritters Ingredients: - 1 cup sweet corn kernels (fresh or frozen) - 1/2 cup all-purpose flour - 1/4 cup cornmeal - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon smoked paprika - 1/4 cup milk - 1 large egg - 2 tablespoons chopped fresh parsley (optional) - Oil for frying Preparation Steps: 1. In a mixing bowl, combine corn kernels, flour, cornmeal, baking powder, salt, black pepper, and smoked paprika. 2. In another bowl, whisk together milk and egg until well combined. 3. Pour the wet ingredients into the dry mixture and stir until just combined. Add parsley if using. 4. Heat oil in a frying pan over medium heat. 5. Drop spoonfuls of the batter into the hot oil and cook until golden brown, about 3-4 minutes per side. 6. Remove fritters and drain on paper towels. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 150 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of avocado dip or a fresh garden salad for a delightful meal! #sweetcornfritters #snacktime #foodie