Hey everyone! Tonight’s healthy meal is “Shrimp Tacos with Green Apple Salsa” from the March 2012 issue of Cooking Light. It was featured in their “Feed 4 for Less than $10” section. I suppose this is true if you were to find the shrimp on sale (like I did). I liked the meal a lot, Scarlett not so much so it may not be very kid friendly in case that’s important. I added a salad that consisted of 1 cup baby spinach and 2 tablespoon light raspberry vinaigrette but you can add whatever side you choose. Check out the recipe below and enjoy!
Ingredients:
1 ½ tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
¼ teaspoon ground cumin
¼ teaspoon hot smoked paprika
¼ teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
1/3 cup sliced green onions
½ teaspoon grated lime rind
1 Granny Smith apple, thinly sliced
1 minced seeded jalapeno pepper (I did not add this)
8 (6-inch) corn tortillas
1 ounce crumbled queso fresco
Directions:
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 ½ teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apples and jalapenos; 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.
Hands on time: 37 minutes
Total time: 49 minutes
Serves 4 (serving size 2 tacos)
Nutritional information: 259 calories; 9.4g total fat (1.6g saturated fat; 5.3g mono.; 1.7g poly); 21.2g protein; 24.3g carbohydrates; 3g fiber; 170mg cholesterol; 3mg iron; 364mg sodium; 87mg calcium
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