1/22/13

Shrimp Taco's or Fish Taco's - I made both (with Low Carb Shrimp Taco Option too!)

Shrimp taco's -the shrimp are hiding under the lettuce! You can only see two here.

Yesterday I opened the freezer compartment and saw 5 bags of shrimp in various sizes and styles.  Like cheese, banana's and coffee, my mind must automatically tell me to pick up shrimp on every grocery shopping trip; convinced we are out and we need it - even if my 'list' doesn't say it.  What's for dinner?  Shrimp it was. 

Although shrimp scampi and shrimp alfredo came to mind, what I decided on was shrimp taco's.   For the recipe, I used the fish taco marinade I blogged about a few months ago, just doing a couple simple substitutions to make it low carb, sugar free friendly since we are doing that right now.  I used about a pound of shrimp and also added 2 filet's of Tilapia so we had a choice of fish or shrimp.   My daughter had regular flour tortillas, while my husband and I used the La Banderita low carb versions (my favorite.  I'll put a link to them in Amazon at the bottom if you can't find them at your local store).



Fish or Shrimp Taco's 

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime  (low carb, left this out)
1 1/2 t honey  (low carb, used 1 1/2 t Xylitol)
2 garlic cloves, minced
1/2 t cumin
1/2 t chili powder
1 t Old Bay seasoning
1/2 t pepper
1 t hot pepper sauce of your choice
1 pound fish - shrimp (cleaned, tail off), cod, tilipia, etc. 
flour tortillas (low carb - use your favorite low carb tortilla)

Whisk the ingredients for the marinade together, put in a Ziploc Baggy (or whatever you use to marinate) and add the shrimp and/or fish.  Refrigerate at least 6-8 hours, flipping every now and then so it's all covered equally.

While it marinates, make the dressing.

heaping 1/2 c sour cream
heaping 1/2 c mayonnaise
2 T lime juice
1/2 teaspoon each of oregano, dill weed, cumin, chipotle powder and ground or crushed coriander
2 small jalapenos, chopped fine (you can use less if you really hate spicy dressings)
2 t dried cilantro or parsley
1/2 teaspoon sugar  (low carb use 5 drops of sucralose or 1/2 t Splenda, etc.)

Whisk ingredients together and refrigerate until it's serving time.

Grill or broil your fish until flaky and done.  This is usually about 10 minutes.  Serve the sliced fish with sides of the sauce, lettuce, shredded cabbage, diced tomato, guacamole, and extra lime slices if you wish.  Enjoy!




These are photos from when I made them in July

I like to marinate in a ziploc as it's easy to flip and mix
Making the yummy sauce


The fish, sauce and cabbage come together... just right.


Fish taco with cabbage and sauce



You might be interested in;

    






No comments:

Post a Comment

Thank You so much for your comment!

Print Friendly and PDFPrint Friendly
Related Posts