Family Theme Nights

Family Theme Night—Tropical Beach Party

These days the week seems to drag on, and on, and on. So, to liven up our Friday nights and to give us something to look forward to, my family and I decided that every Friday will be a theme day. We did this last week and went with a tropical beach theme. It was so much fun! We all got decked out in our island attire, had piña coladas for happy hour (virgin ones for the youngster), cooked an awesome island dinner, and then watched Lilo and Stitch while sprawled out on beach towels in the living room.

Piña Colada

I thought you and your families may enjoy playing along with us. I hope you don’t mind me mixing it up a bit. Recipes will of course be a big part of the festivities.

Each week you will find a themed graphic with some inspiration for attire, movies, and some other fun touches you can do to create a special vibe. I will also include links to some theme based recipes to plan a menu around.

If you do participate in any of the theme nights please be sure to post your pics and tag me on Instagram @DivaDiCucina and use the hashtag #DivasThemeNight. I would love to see how you and your family incorporate any of the themes and put your own twist on them. Please also share any other ideas you have or links to other tropical themed recipes you enjoy in the comments below.

I hope you have as much fun with this as my family and I!

Family Theme Night—Tropical Beach PartyFamily Theme Night—Tropical Beach Party

FOOD IDEAS
Click on the name of the food item below to be directed to a page with that recipe. Please note some of these link to recipes shared by other awesome food bloggers which will redirect you to their sites.

Appetizers/Snacks
Mango Salsa
Crab Cakes with Spicy Remoulade
Easy Hawaiian Dip

Drinks
Blended Mango Margaritas
Summertime White Sangria
Piña Coladas
Rum Punch

Main Course
Macadamia Nut Crusted Halibut
Shrimp Tacos
Homemade Fish Sticks and Tartar Sauce
Grilled Chili Lime Chicken Tacos with Pineapple Salsa
Caribbean Baked Chicken with Mango
Grilled Hawaiian Chicken

Side Dishes
Tropical Macadamia Nut Rice
Mango and Bok Choy Salad
Hawaiian Macaroni Salad
Tropical Fruit Salad

Dessert
Piña Colada Pie with Drunken Rum Sauce
Mini Key Lime Pies
Personal Pineapple Upside Down Cakes
Hawaiian Poke Cake

Hawaiian Grilled Chicken and Grilled PineappleHawaiian Grilled Chicken and Grilled Pineapple Over Macadamia Nut Rice

Dinners

Recipe—Tangy Shrimp Tacos with Chipotle Cream

I am a sucker for tacos! I love tacos. Doesn’t matter what you fill them with, it is all good in my book. If there is meat and some sort of fresh produce in the tortilla you really can’t go wrong.

These are some of my favorite tacos during the summer because they are relatively easy to make and they are so light and refreshing! The tangy citrus slaw goes great with the spicy chipotle cream. I have made these when having company over for dinner and served them with my cilantro lime rice and some black beans for an awesome dinner. Cinco de Mayo is just around the corner so be sure to mark this recipe and give them a try. And for the ultimate meal, don’t forget the mango margaritas!

Note: The shrimp can be cooked in a skillet or over the grille. It is personal preference. If you decide to grille just skewer the shrimp on a kabob and cook for 3–5 minutes at 400º.

SHRIMP INGREDIENTS
1 tsp kosher salt
2 tbsp honey
2 tbsp lime juice
1/2 c tequila (I prefer white)
2 tbsp garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
2 lb shrimps, peeled and deveined

COLESLAW INGREDIENTS
1/4 c lime juice
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
4 c red cabbage, chopped
salt and pepper

CHIPOTLE CREAM INGREDIENTS
1 c sour cream
2 chipotle peppers in adobo sauce

ADDITIONAL ITEMS
10–12 corn tortillas (I am a huge fan of white corn)
Avocado
Cilantro

STEPS

  • Place the shrimp in a large bowl whisk together the kosher salt, honey, lime juice, tequila, garlic, cumin, chili and powder.
  • Once the marinade is well mixed add the shrimp and toss to coat.
  • Place the bowl of shrimp in the fridge to marinade for 30 minutes.
  • While the shrimp is marinating prepare the coleslaw by whisking together the lime juice, orange juice, olive oil, and mustard.
  • Add the red cabbage to the dressing and mix until well coasted.
  • Season the coleslaw with salt and pepper to taste.
  • Place the coleslaw in the fridge.
  • While you are waiting on the shrimp to finish marinating prepare the chipotle cream sauce by placing the sour cream and chipotle peppers into a blender and blend until you have a nice creamy sauce with no chunks. (If you like your food more on the spicy side taste the sauce and add more peppers accordingly.)
  • After the shrimp is done marinating, heat a large skillet over medium-high heat.
  • Add the shrimp and all the marinade from the bowl to the hot skillet and cook for 3–5 minutes stirring occasionally until all the shrimp are opaque all the way through and are pink/orange in color.
  • Warm the corn tortillas either one by one in hot skillet or all at once in the microwave.
  • To assemble the tacos place a scoop of the coleslaw and 3–5 shrimp (depends on size) in each tortilla.
  • Top each taco with some of the diced avocado.
  • Finish off each taco by drizzling some of the chipotle cream over the top and topping of with a little of the fresh chopped cilantro.
  • Serve with a lime wedge and enjoy! Tacos up!

Looking for more recipes like this? Maybe you will love these!

Shrimp Tacos

Crock-Pot Shredded Beef Tacos

Shrimp Enchiladas with Jalapeño Cream Sauce

Dinners

Recipe—Shrimp Tacos

Seafood and Mexican are a match made in heaven. Throw in a margarita or Corona with lime and I am in heaven! For how delicious this recipe is you would think it would take longer to make, but that is not the case. It is relatively easy and comes together very quickly. The shrimp are so good that when I am on a low-carb diet I just eat a bowl of the shrimp with cheese and avocado. This meal is light, refreshing, and yummy in my tummy. Add my mango salsa and it’s a flavor explosion. I hope you enjoy the tacos as much as my family does. Buen provecho!

Note: This recipe is written for tacos but sometimes I use large tortillas filled with black beans and rice for some awesome burritos.

INGREDIENTS
3 tbsp olive oil
1 c white onion, chopped
2–3 serrano chilies, deseeded and thinly sliced
4 tbsp butter
3 tbsp garlic, minced
2 lbs shrimp, peeled and deveined
1/2 c fresh cilantro, chopped
kosher salt
tortillas, warmed
2 limes

SOME FABULOUS GARNISHES
shredded  pepper jack cheese
guacamole or sliced avocado
sour cream
mango salsa (see recipe below)
pico de gallo

STEPS

  • Heat oil in a large frying pan over high heat.
  • Add onions and chiles and cook stirring frequently until onions are lightly browned, about 10 minutes.
  • Remove vegetables from heat and place in a small dish to the side.
  • Melt butter in the frying pan over medium-high heat.
  • Add garlic and cook for about 1 minute.
  • Add shrimp to pan and cook until bright pink and no longer translucent. (Cooking time will vary based on the size of your shrimp. Cut to test and be sure they are cooked in the middle.)
  • Return cooked vegetables to your pan and stir in with shrimp.
  • Add cilantro, salt, and the juice from one lime.
  • Put shrimp into the tortillas and serve with a slice of lime on the side.

See my mango salsa recipe here for a great pairing with these tacos:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/