Many times, when I’ve been traveling and staying with a family I’ve been asked to make an American meal. It’s always interesting for me to hear just what my host family considers “American” food. It’s always a different answer. I think that the best part is that to me, there really is no definitive answer. A lot of it is regional and even more food is transplanted from somewhere else and then adapted based on what’s available locally.
Recently I had the opportunity to try out some Goya products. I’ve used Goya quite a bit and was no stranger to their products. While MarocBaba refused to eat any ethnic food when he first move to the US, he’s since gotten very adventurous. He loves Mexican/Latin food, Indo-Pakistani meals are as welcome, and he doesn’t even turn up his nose at tofu. I’m so proud! We really love Latin cuisine and so trying out Goya’s new cookbook and a few products seemed like a win-win situation for us (and you!).
In the mail I received a box with a Spanish/English Goya Latin food cookbook, a jar of peach halves, light Adobo seasoning, and green pickled jalapenos. I kind of felt like a contest on Chopped! In the cookbook there is a recipe for Grilled Fish Tacos with Peach Salsa – perfect. I swapped the fish for shrimp and used corn tortillas to keep it gluten-free. Here’s how I made this meal.
Have a flavorful Latin meal on your table in 30 minutes or less with the help of Goya products.
- *recipe adapted from La Cocina Goya; Healthy, Tasty, Affordable Latin Cooking
- *For the Fish
- 1 lb raw shrimp deveined
- 1 tsp olive oil
- 1 1/2 tsp Goya Adobo Light Seasoning
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- *For the Peach Jalapeno Salsa
- 2 peach halves drained, rinsed and chopped
- 1/4 onion chopped
- 1 finely chopped Goya Jalapeno
- 1 Tbsp chopped cilantro
- 2 tsp lemon juice
- If you would like to grill the shrimp, you can do so in a grill basket. I cooked mine on the stove.
- Toss shrimp in adobo seasoning, olive oil, cumin, and pepper.
- Heat a skillet to medium heat and add the shrimp.
- Cook just until the shrimp have turned pink in color and remove from heat.
- In a small bowl add the chopped peaches, jalapeno, cilantro, and onion.
- Use a spoon to mix in lemon juice.
- The salsa can be made ahead of time and refrigerated. Allowing it to sit for a little while will allow the flavors to combine.
- To serve, warm tortillas and fill with shrimp. Top with salsa.
If you’d love to try more great recipes from Goya and some excellent products – you can. Goya has offered to give a MarocMama reader the same package I received. Follow the Rafflecopter instructions for your chance to win.