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Shrimp Tacos with Green Apple Salsa

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 37 mins
Total time 49 mins
Yield Serves 4 (serving size: 2 tacos)
Serve with mashed black beans.

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

Nutrition Information

  • calories 259
  • fat 9.4 g
  • satfat 1.6 g
  • monofat 5.3 g
  • polyfat 1.7 g
  • protein 21.2 g
  • carbohydrate 24.3 g
  • fiber 3 g
  • cholesterol 170 mg
  • iron 3 mg
  • sodium 364 mg
  • calcium 87 mg

How to Make It

  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. 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.