Shrimp Tacos with Green Apple Salsa

Photo: Randy Mayor; Styling: Cindy Barr

Serve with mashed black beans.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 37 Minutes
Total: 49 Minutes

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 9.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 21.2g
  • Carbohydrate: 24.3g
  • Fiber: 3g
  • Cholesterol: 170mg
  • Iron: 3mg
  • Sodium: 364mg
  • Calcium: 87mg

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.
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