1 teaspoon chili powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 pound ground turkey
2 tablespoons unsalted butter
1 1/2 medium jalapenos, seeded and diced
2 tablespoons all-purpose flour
2 cups unsweetened coconut milk
2 cups shredded Oaxaca or asadero cheese
1 1/2 cups shredded Monterey Jack cheese
1/4 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
1 Roma tomato, diced
Sixteen 6-inch whole wheat pitas
1/4 cup olive oil
1/4 teaspoon salt
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
3 cloves garlic, minced
1 pound jumbo (21/25) shrimp, cleaned and butterflied
1 1/2 teaspoons lime juice
1/4 cup fresh cilantro leaves, chopped
1/4 cup chopped white onion
1 tablespoon lime juice
1 1/2 teaspoons chopped jalapenos
1/4 teaspoon kosher salt
2 heirloom tomatoes about the size of Roma tomatoes, diced (1 1/2 cups)
1 clove garlic, minced
8 tablespoons shredded sharp Cheddar
2 avocados, diced
48 slices pickled jalapeno rings
8 teaspoons sliced chives
Hot sauce, optional
Shrimp are low in fat and carbohydrates and provide nutrients like selenium, vitamin B12, phosphorus and choline. They also contain antioxidants that may prevent cell damage and help fight inflammation. Brushing the whole-wheat pita with some olive oil helps get them crispy, and contributes healthy monounsaturated fat, the kind that helps lower cholesterol. Grilling is a direct heat cooking method that adds a delightful smoky flavor to food without any fat. Oaxaca cheese is also known as asadero cheese when it is packaged in the shape of a brick.
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