Shrimp Tacos

Shrimp Tacos

Therese
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Ingredients
  

  • 1 1/2 Tbsp olive oil divided
  • 4 tsp fresh lime juice divided
  • 1/4 tsp ground cumin
  • 1/4 tsp hot smoked paprika
  • 1/4 tsp ground red pepper
  • 1 lb. medium shrimp peeled and deveined
  • 1/3 cup sliced green onions
  • 1/4 tsp salt divided
  • 1/2 tsp grated lime rind
  • 1 Granny Smith apple thinly sliced
  • 1 minced seeded jalapeño pepper
  • 8 6-inch corn tortillas
  • 1 oz crumbled queso fresco

Instructions
 

  • Combine 1 Tbsp olive oil, 2 tsp lime juice, cumin, paprika, and red pepper in a small bowl.
  • Add the shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
  • Combine 1 1/2 tsp oil, 2 tsp juice, onions, 1/8 tsp salt, rind, apple, and jalapeño and mix
  • Remove shrimp from bag and throw away the 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, make sure you keep the shrimp warm.
  • Repeat procedure with remaining shrimp.
  • 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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