Recipe: Shrimp Tacos with Green Apple Salsa

[MamaMandee]

Shrimp Tacos with Green Apple Salsa

                           

Serve with mashed black beans.

Yield: Serves 4 (serving size: 2 tacos)

Total: 49 Minutes

Calories: 259

Ingredients

• 1 1/2 tablespoons olive oil, divided 
• 4 teaspoons fresh lime juice, divided 
• 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 queso fresco

Preparation

1. 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.
2. 2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
3. 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.

[darbyakeep45]

That looks amazing!!!!

[reneawesley]

Yum!

[mp3mom]

My family's going to love this!

Quoting MamaMandee:

Shrimp Tacos with Green Apple Salsa

                           

Serve with mashed black beans.

Yield: Serves 4 (serving size: 2 tacos)

Total: 49 Minutes

Calories: 259

Ingredients

• 1 1/2 tablespoons olive oil, divided 
• 4 teaspoons fresh lime juice, divided 
• 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 queso fresco

Preparation

1. 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.
2. 2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
3. 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.