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Tuesday 8th June 2021.

June 8, 2021

Jim with Emma.
Jim Abernethy

Welcome to Tuesday! Tuesday the 8th of June just happens to be World Oceans Day, and in honor of the day we have as our guest in the 8am hour Jim Abernethey world renown Marine Conservationist. Jim, an award-winning conservationist, underwater photographer, author, publisher and is a pioneer in shark encounters with some of the most notorious sharks, without a cage. He also won an Emmy for his wildlife cinematography! Scuba diving since a youth inspired his life’s mission to spread the word about the importance of worldwide ocean conservation, especially marine protected areas and shark conservation. We talk about everything from the state of the oceans, the threats they face, loss of species. Also misconception about sharks (his relationship for 20 years with Emma), establishing conservations areas and maintaining them, as well as progress on establishing a marine conservation area in Panama.


Feisty Foodie Sara is back.

As requested by René, today we’re going to talk a little Mexican cuisine!

Since mango season is starting there, I thoughts we’d discuss Shrimp Tacos with a Mango Salsa!  This recipe could also be delicious with some crispy pan fried Covina lightly breaded with Panko!  Top it with my homemade Guacamole, Pico de Gallo, a wedge of lime and it’s a perfect weekend lunch!   But don’t forget to enjoy this light and delicious meal with a refreshing and spicy Jalapeño and Mint Margarita!

Shrimp Tacos with Mango Slaw


4 tablespoons mayonnaise

1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving

2 limes (1 juiced, 1 cut into wedges)

Zest of ½ lime

1/2 teaspoon sugar

1/2 cup fresh cilantro

3/4 pound medium shrimp, peeled, deveined and halved crosswise

1 14-ounce package coleslaw mix

1 mango, peeled, small dice

1/2 small red onion, smack dice

½ jalapeño, seeds removed, small dice (optional)

Kosher salt and pepper to taste

2 teaspoons vegetable oil

12 soft or 12 taco shells, warmed (your preference)


  1. Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, lime zest, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
  2. Marinate the shrimp: Place the shrimp in a bowl and toss with 2 tablespoons of the dressing, salt and pepper to taste; set aside 15-30 minutes.
  3. Make the coleslaw:  Roughly chop the remaining 1/4 cup cilantro. Toss with the coleslaw mix, mango, jalapeño, red onion and the remaining dressing. Season with salt and pepper.
  4. Cook the shrimp: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
  5. Warm the tacos for 2-3 minutes at 400 degrees F. Fill the shells with the shrimp and top with slaw. Serve with the lime wedges and more Sriracha (if desired). Refrigerate any extra slaw for up to 3 days.

    Homemade Guacamole


    3 Haas avocados, halved, seeded and peeled

    1 lime, juiced

    1/2 teaspoon kosher salt

    1/2 teaspoon ground cumin

    1/2 teaspoon cayenne

    1/2 medium onion, diced

    1/2 jalapeno pepper, seeded and minced (use less, if desired)

    2 Roma tomatoes, seeded and diced

    1 tablespoon chopped cilantro

    1 clove garlic, minced



    In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

    Pico de Gallo


    4 Roma tomatoes, diced

    2 tablespoons cilantro, finely chopped

    ½ red onion, small dice

    1 clove garlic, minced

    ½ jalapeño, seeded and finely diced

    Juice of 1 lime

    ½ tsp kosher salt

    Black pepper to taste


    In a medium bowl, combine combine all ingredients and mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

    Jalapeño and Mint Margaritas for 4


    • ¾ cup good Blanco tequila
    • ¼ to ½ jalapeño pepper (seeds removed), plus extra slices for garnish
    • ¼ cup Grand Marnier
    • ½ cup fresh lime juice, plus lime slices for garnish
    • ¼ cup simple syrup
    • 12-15 mint leaves, plus some for garnish
    • Salt to rim the glasses
    • Lime zest, optional (add to salt)
    • Handful of ice
    • Few splashes of sparkling water (optional)


    1. Pour the tequila into a mixing glass or small pitcher. Add the sliced jalapeño, ¼ to ½ of it, depending on how spicy you want your margaritas. Set aside at room temperature for 20 minutes (the longer you let the jalapeños infuse, the spicier it will be).
    2. Rim rocks glasses with lime wedge and salt/lime zest mixture, set aside.
    3. Strain the tequila.  Make the margaritas by muddling the mint with lime juice and simple syrup, using the back of a spoon.  Then add the jalapeño-infused tequila and Grand Marnier. Taste. If you’d like a spicier margarita, add more jalapeño, don’t strain, or let it it sit a little longer.
    4. Pout ice into rimmed glasses.  Pour mixture into glasses and add lime slices and jalapeños for garnish. For a lighter margarita, fill the glasses ½ full and top with sparkling water.

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