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Ingredients:

• 4 salmon fillets
• 2 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1 lemon, sliced
• 1 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush salmon fillets with olive oil and sprinkle with Casa de S.A. seasoning.
3. Place lemon slices on top of each fillet.
4. Bake for 15-20 minutes, until salmon is cooked through.
5. Garnish with chopped cilantro before serving.

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Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 8 small tortillas
• 1 ripe avocado
• 1/2 cup sour cream
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Coat fish fillets in flour, dip in beaten eggs, then coat with panko breadcrumbs.
3. Place on the baking sheet and bake for 15-20 minutes, until crispy and cooked through.
4. For the avocado crema, blend avocado, sour cream, Casa de S.A. seasoning, and lime juice until smooth.
5. Serve fish in tortillas with avocado crema.

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Ingredients:

• 1 lb white fish fillets (such as tilapia or halibut)
• 2 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1 ripe avocado, diced
• 1/2 cup diced red onion
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush fish fillets with olive oil and rub with Casa de S.A. seasoning.
3. Grill fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork. Remove from grill and let rest for a few minutes.
4. While the fish is grilling, prepare the avocado salsa by combining diced avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper in a bowl. Mix gently.
5. Serve the grilled fish topped with avocado salsa.

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Ingredients:

• 1 lb prawns, peeled and deveined
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced bell peppers (any color)
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add prawns and Casa de S.A. Tex-Mex seasoning. Cook for 2-3 minutes per side, or until prawns are pink and opaque. Remove from heat and set aside.
2. In a large bowl, combine cooked quinoa, black beans, corn, and diced bell peppers. Toss gently to mix.
3. Add the cooked prawns to the salad mixture.
4. Drizzle with lime juice and add chopped cilantro. Gently toss everything together until well combined. Season with salt and pepper to taste.
5. Serve the salad chilled or at room temperature. Garnish with additional cilantro if desired.

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Ingredients:

• 8 small flour or corn tortillas
• 1 lb white fish fillets (such as cod or tilapia), cooked and flaked
• 1/2 lb shrimp, peeled and deveined
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) enchilada sauce
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened.
3. Add shrimp and Casa de S.A. seasoning, and cook until shrimp are pink and opaque.
4. In a bowl, mix the cooked fish, shrimp, and half of the shredded cheese.
5. Spoon the mixture into each tortilla, roll up, and place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
7. Bake for 20-25 minutes, until cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.

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Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant.
2. Add shrimp and Casa de S.A. seasoning. Cook until shrimp are pink and opaque, about 3-4 minutes.
3. Add bell peppers and zucchini. Stir-fry for 5-6 minutes until vegetables are tender-crisp.

Stir in soy sauce and lime juice. Serve hot.

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Ingredients:

For the Tacos:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon Casa de S.A. Tex-Mex Seasoning

• 2 tablespoons olive oil

• 8 small flour tortillas (or corn tortillas, if preferred)

• 1 cup shredded cabbage

• 1/2 cup diced avocado

• 1/2 cup chopped fresh cilantro

For the Sauce:

• 1/2 cup sour cream

• 2 tablespoons lime juice

• 1 tablespoon Casa de S.A. Tex-Mex Seasoning

• Salt to taste

Instructions:

1. Season the Shrimp:

• Toss the shrimp with Casa de S.A. Tex-Mex Seasoning.

2. Cook the Shrimp:

• Heat olive oil in a skillet over medium-high heat.

• Cook the shrimp for 2-3 minutes per side, or until pink and opaque.

3. Prepare the Sauce:

• In a small bowl, mix sour cream, lime juice, Casa de S.A. Tex-Mex Seasoning, and salt.

4. Warm the Tortillas:

• Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes.

5. Assemble the Tacos:

• Place the cooked shrimp in the tortillas.

• Top with shredded cabbage, diced avocado, and chopped fresh cilantro.

• Drizzle with the prepared sauce.

Serve and Enjoy:

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Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 cup long-grain rice
• 1 can (14 oz) diced tomatoes
• 1 cup fish or vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1 tsp smoked paprika
• 1/2 cup frozen peas
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat. Sauté onions and garlic until softened.
2. Stir in rice, Casa de S.A. seasoning, smoked paprika, and cook for 2 minutes.
3. Add diced tomatoes and fish broth, bring to a simmer, and cook for 15 minutes, stirring occasionally. Check rice for doneness.
4. Add shrimp and mussels, cover, and cook for an additional 5-7 minutes, until seafood is cooked and mussels have opened.
5. Stir in frozen peas and cook for another 2 minutes.
6. Garnish with chopped parsley before serving.

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Ingredients:

• 1 lb shrimp, peeled and deveined OR diced chicken breast
• 8 oz pasta (such as penne or fettuccine)
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/2 cup diced tomatoes
• 1/2-1 cup heavy cream (up to 1 cup if you prefer a more heavier sauce)
• 1/4-1/2 cup chicken or vegetable broth
• 1/4 cup chopped fresh cilantro
• Lime juice (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add shrimp OR chicken and Casa de S.A. seasoning. Cook until shrimp are pink and opaque, about 3-4 minutes. For chicken, cook until desired sear is achieved, only. Chicken will cook fully during the simmering below.
3. Stir in diced tomatoes and cook for 2 minutes. Add heavy cream and chicken broth and simmer for 2-3 minutes or until desired level of thickness is acheived. The heavy cream should thicken to properly coat pasta. Use a meat thermometer to check chicken temp for doneness (165 F).
4. Toss pasta with the shrimp OR chicken mixture. Garnish with chopped cilantro before serving.

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Ingredients:

• 4 tilapia fillets
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/2 cup diced tomatoes

Instructions:

1. Preheat oven to 375°F (190°C). Place tilapia fillets on a baking sheet.
2. In a bowl, mix black beans, corn, cheese, and Casa de S.A. seasoning.
3. Spoon mixture onto the center of each tilapia fillet and fold the edges over.
4. Drizzle with olive oil and top with diced tomatoes.
5. Bake for 15-20 minutes, until fish is cooked through and stuffing is heated.