Fish & Shrimp Tacos
IntroductionMy favorite fish & shrimp tacos. My favorite fish & shrimp tacos.
8 oz mahi mahi filet
8 oz shrimp, no tail
4 tsp McCormick Original Taco Seasoning
1 tbsp extra virgin olive oil
2 tbsp fresh cilantro leaves
2 jalapeno peppers
0.5 cup nonfat Greek yogurt
8 medium corn tortillas (6" diameter) or 12 small corn tortillas (4" diameter)
2/3 cup lowfat cheddar or colby cheese, finely shredded
4 cups cabbage, finely shredded
You can choose to use fish or shrimp only. Just double the amount of the one you choose.
You do not need a specific taco seasoning mix. You can use chili pepper, cumin, paprika, oregano, onion, garlic, and salt to taste.
If you are looking to cut some fat and calories, you can omit the cheese.
Cut mahi mahi filet into pieces similar in size to shrimp.
Put mahi mahi pieces, shrimp, half of the lime juice, and the taco seasoning into a bowl. Stir and let it marinate.
Cut the jalapeno peppers in chunks that would be manageable for a blender. Removed seeds if you want less heat. Pour the remaining half of the lime juice into the blender, add the jalapeno chunks and cilantro. Blend. Add the Greek yogurt and blend well.
Heat olive oil in large skillet and pour in all of the fish, shrimp and marinating liquid. The liquid will cook off. When the fish and shrimp are thoroughly cooked and the liquid has cooked off, turn down heat to keep fish & shrimp warm.
In a separate skillet heat one tortilla at a time to soften. Sprinkle about 1/8 of the cheese onto each tortilla so the cheese can melt.
Put two warm tortillas on each plate. Put about 1/2 cup shredded cabbage on each cheese topped tortilla. Add the fish and shrimp. Add the jalapeno sauce.
Serving Size: Makes 8 tacos. Two tacos are one serving.