Shrimp Tacos – Mexican-style   Staying on a healthy diet hasn’t been that hard, but I’ve noticed lately that I’m eating the same types of food and I’m wanting a change and something different. So I headed to the market tonight to shop for dinner when I passed the artisan bread section. There stood a little wooodend rack filled with artisan hand-made tortillas! I’ve seen them before, but now there was a manufactures display with a few different artisan tortillas to choose from . I usually never stop in this area but this time I have to go around stocking carts and walked right into end-cap just on the other side of the bread shelves. I was attracted to the packaging and started to look through them. There a few many kinds of 8″ hand-made whole-wheat tortillas; white and yellow corn, flour and green chile! I had to try the Green Chile. I know they contain corn and gluten, but NO hydrogenated oils are used at La Tortilla Factory. I went online and they also offers gluten-free/wheat free, low-carb and five varieties of flavored wraps.  Now what? I’ve been eating a lot of chicken and have been eating 97% organic beef and bison only a few times a month, so I though of seafood.  Tacos sound good, but not fried fish tacos, but shrimp taco’s are fast and low-fat and low-calorie. I was sure that I could come up with a quick and simple Shrimp taco recipe. So tonight, it’s Tacooo’s!  Well, they came out really good. I was kinda surprised.  They had much more flavor than I expect! The green chile tortillas helped, but the creamy hot-sauce was really pulled all the flavor’s together, and good and the lemony-garlic shrimp, cilantro and lime juice made the tacos very fresh tasting! I will definitely add this recipe to my dinner rotation.   

Shrimp Tacos

2014-08-01 19:12:00

Serves 1

Quick and easy flavorful low-calorie shrimp tacos.

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Cook Time

15 min

Total Time

30 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 7 medium raw shrimp shells on
2. 2 8" whole grain tortilla’s (I used Hand Made La Tortilla Factory brand - 90 cals ea.)
3. 1/2 cup shredded cabbage
4. 1 small Roma tomato diced finely
5. 1/4 cup diced white onion
6. 1 minced garlic
7. 1 lime
8. 1 small bunch of cilantro, chopped
9. Marinade
10. 1/4 cup lemon juice
11. 1/2 teaspoon of salt
12. 1/2 teaspoon pepper
13. 2 teaspoons of grape seed oil
14. Sauce
15. 1 tablespoon of light-mayonnaise
16. 1 teaspoon of hot sauce
17. 1 teaspoon of chicken broth, vegetable broth or water with a pinch of salt.

Instructions

1. Remove shells from shrimp and rinse thoroughly. Dry shrimp.
2. Place shrimp in a medium size bowl or half-gallon size zip plastic bag.
3. Add the lemon juice, salt, pepper and grape seed oil to the shrimp. Mix until the shrimp are thoroughly covered in the marinade. Place in the refrigerator for 20-25 minutes.
4. Meanwhile, prepare the condiments; cabbage tomato, onion, garlic, lime and cilantro. Set aside.
5. CREAMY HOT SAUCE
6. In a small bowl, mix the mayonnaise, hot sauce and broth (water).
7. Stir thoroughly, set aside.
8. "FRY" TORTILLAS
9. Heat a cast iron skillet or other skillet to medium-high heat. Place a few drops of grape seed oil in the pan and spread oil in center of the pan with a paper towel. Place tortilla in the pan coat both sides of the tortilla, salt (optional) and cook until desired tenderness. Repeat for second tortilla. Place tortillas in foil to keep warm and place in 170 degree oven to keep warm (optional).
10. COOK SHRIMP
11. Drain the marinade from the shrimp and dispose the liquid.
12. Heat a sauté pan to medium-high and add a teaspoon of grape seed oil. Add the garlic and the onion, sauté for 30 seconds.
13. Reduce the heat to medium and add the marinaded shrimp to the garlic/onion mixture.
14. Cook the shrimp on each side until just opaque, about 3-4 minutes.
15. Turn one shrimp over to check for doneness. Shrimp should be white, no longer transparent.
16. Turn the remaining shrimp over and cook for another 3-4 minutes, but check again to make sure the entire shrimp has just turned white. Remove from heat immediately.
17. Place shrimp on a cutting board and cut each shrimp in 3-4 pieces.
18. Divide shrimp for two tacos.
19. FILL TACOS
20. Fill tacos with the prepared condiments. Squeeze lime juice over both tacos for added fresh flavor. Serve with Spanish rice.

Notes

1. Do not marinade the shrimp for longer than 30 minutes or the lemon juice will cook the shrimp and cooking it again make for hard shrimp. Same applies for cooking over heat, watch the shrimp carefuly not to over cook.

By Rachel Paris

The Paris Bee http://rachelsrecipecollection.com/

Shrimp Tacos

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Directions

Step 1	Remove shells from shrimp and rinse thoroughly. Dry shrimp.
Step 2	Place shrimp in a medium size bowl or half-gallon size zip plastic bag.
Step 3	Add the lemon juice, salt, pepper and grape seed oil to the shrimp. Mix until the shrimp are thoroughly covered in the marinade. Place in the refrigerator for 20-25 minutes.
CREAMY HOT SAUCE
Step 4	Meanwhile, prepare the condiments; cabbage tomato, onion, garlic, lime and cilantro. Set aside.
"FRY" TORTILLAS
Step 5	In a small bowl, mix the mayonnaise, hot sauce and broth (water). Stir thoroughly, set aside.
Step 6	Heat a cast iron skillet or other skillet to medium-high heat. Place a few drops of grape seed oil in the pan and spread oil in center of the pan with a paper towel.
Step 7	Place the tortilla in the pan coat both sides of the tortilla, salt (optional) and cook until desired tenderness. Repeat for second tortilla.
COOK SHRIMP
Step 8	Place tortillas in foil to keep warm and place in 170 degree oven to keep warm (optional).
Step 9	Drain the marinade from the shrimp and dispose the liquid. Heat a sauté pan to medium-high and add a teaspoon of grape seed oil. Add the garlic and the onion, sauté for 30 seconds.
Step 10	Reduce the heat to medium and add the marinaded shrimp to the garlic/onion mixture.
Step 11	Cook the shrimp on each side until just opaque, about 3-4 minutes.
Step 12	Turn one shrimp over to check for doneness. Shrimp should be white, no longer transparent.
Step 13	Turn the remaining shrimp over and cook for another 3-4 minutes, but check again to make sure the entire shrimp has just turned white. Remove from heat immediately.
Step 14	Place shrimp on a cutting board and cut each shrimp in 3-4 pieces.
Step 15	Divide shrimp for two tacos.
Fill tacos:
Step 16	Enough shrimp for 2 tacos!
Step 17	Add the desired condiments to your tacos.
Step 18	Add the creamy hot sauce and onions.
Step 19	Then add the shredded cabbage, tomato, cilantro and squeeze of lime as desired.
Step 20	I love the combination of the lime juice, cilantro and creamy hot sauce just finishes the tacos perfectly, adding a nice freshness to the tacos.
Step 21	I was really happy with how this recipe turned out!
Step 22	I use this tortilla brand! I really like these!
Step 23	And if you want to save more calories, they have the low-carb variety, too.