This topic contains 1 reply, has 2 voices, and was last updated by Anonymous 7 years, 4 months ago.
- January 5, 2014 at 5:23 pm #9306
1 1/2 tablespoons olive oil or coconut oil
4 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/4 teaspoon salt, divided
1/2 teaspoon grated lime rind
1 Granny Smith apple, thinly sliced
1 minced seeded jalapeno pepper
8 (6-inch) corn tortillas
1 ounce crumbled feta cheese
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt.
Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired.
Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.
Julianna Grimes, Cooking Light
MARCH 2012August 5, 2014 at 5:23 am #15133
Delicious, healthy, and super easy! We did everything on an outdoor grill, and it turned out great! Grated the apple instead of slicing it to create more of a spicy “slaw” – will def do this again!
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