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Jarejasd 1 month, 1 week ago.
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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 cheese1. 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.
2.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 2012
AnonymousDelicious, 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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