Rating: 5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 9

Serve with mashed black beans.

Julianna Grimes
Recipe by Cooking Light March 2012

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
37 mins
total:
49 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

259 calories; fat 9.4g; saturated fat 1.6g; mono fat 5.3g; poly fat 1.7g; protein 21.2g; carbohydrates 24.3g; fiber 3g; cholesterol 170mg; iron 3mg; sodium 364mg; calcium 87mg.
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