Shrimp tacos with grilled pineapple salsa

I hate to say it out loud for fear of jinxing our good fortune but Summer may have finally arrived...at least for a couple of days.  What better way to celebrate than shrimp tacos bursting with spicy tropical salsa?

1 pound shrimp

1/3 cup olive oil

1/3 cup white wine vinegar

zest and juice of one lime

cilantro

1 serrano chile, sliced

Combine the above in a sealed bag or medium size bowl and marinate at least 30 minutes.

1 pineapple, cored and quartered

4 tomatillos, husks removed

1/2 cup cilantro

1 serrano chile, sliced

sea salt to taste

Into a high powered blender place the tomatillos, cilantro, chile and salt, blend well until smooth and set aside.

Heat a grill to medium heat, remove the shrimp from the marinade and reserve the liquid.  Cook shrimp until done.  Grill the pineapple on all sides.  Chop pineapple roughly and combine with the blended tomatillo mixture.  Mix well, taste and add salt if desired.  Bring the reserved marinade to a boil and simmer until thick, if desired.  Serve the shrimp tacos on corn tortillas topped with the pineapple salsa and grilled onions, drizzle with the heated marinade for extra spice.

Taco pasta frittata

It was leftover night at Casa de Rodriguez.  I had a little of this, beans, and a little of that, cooked pasta, and a dash of some other, veggies, and I thought...frittata.  I love the concept of a frittata, you can throw whatever you have on hand into a pan, pour some eggs in there and you end up with a very filling, and cheap, dinner!

Taco pasta frittata
A Krista kitchen creation

1 cup cooked beans, drained and rinsed
1 cup cooked pasta, any type
1 zucchini, sliced in half and then into thin moons
1 tablespoon taco seasoning
6 eggs
diced tomato
shredded cabbage
Shredded Parmesan

Heat your oven to 350.

Heat an oven proof pan over medium heat and saute the zucchini lightly in olive oil.  Add the beans and pasta, stir well to combine.  In a small bowl, beat the eggs with the taco seasoning and pour into the pan.  Cook on the stove until set.  Add the shredded Parmesan  and transfer to the warm oven to finish setting the eggs and melting the cheese.  Top with vegetables and enjoy!