Great for Summer: Shrimp Taco's - can also use fish (plus an incredible sauce to accompany it!)

I have posted this recipe before - but I whipped these up again last night for dinner and thought I'd remind my readers of this yummy dish that is so quick and easy; and so good! 

This is a hodge-podge of a handful of different recipes for marinades and condiments I mooshed together from about 6 different ideas, into one for a marinade and one for a sauce that I like and has become my "go to" for this dish over the last few years.  Play with it and make it your own!   

Fish or Shrimp Taco's 

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime  (low carb, leave this out)
1 1/2 t honey  (low carb, use 1 1/2 t Xylitol or sugar-free honey)
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  

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!

Print Friendly and PDF