Thursday, February 6, 2014

Paleo Fish Tacos with Green Apple Salsa


This recipe was meant to be made with shrimp, but for the second time in a couple of weeks my Trader Joes was inexplicably out of any form of the crustacean. I opted for scallops instead, but the caveman remarked they would be equally delicious with chunks of fish.

I adapted these tacos from a Cooking Light recipe using corn tortillas; I simply used some of the leftover lettuces from last night's wraps. I had one taco without cheese and one with it, and I have to admit that the latter was all the more delicious. The tanginess of the cheese really balanced well with the sweet fruit and spicy pepper. If you do any dairy I'd recommend including it, but the tacos are still quite tasty without.

Paleo Fish Tacos with Green Apple Salsa

2 tbs. olive oil, divided
juice of one lime, divided
1/4 tsp. ground cumin
1/4 tsp. smoked paprika
1/4 tsp. ground red pepper
1 lb. peeled & deveined shrimp, scallops or white fish (cut into chunks)
1/3 cup sliced green onions
rind of 1/2 lime
salt
1 Granny Smith apple, thinly sliced
1 small jalapeño, seeded and diced
1 oz. queso fresco or feta (optional)
lettuce, for wraps

Combine 1 tbs. olive oil, juice of 1/2 lime, cumin, paprika and red pepper in a small bowl. Combine seafood and spice mixture in a zip-top plastic bag and seal. Let stand for 15 minutes.

Combine remaining tbs. olive oil, juice of the other 1/2 of lime, green onions, lime rind, apple and jalapeño. Toss and season to taste with salt.

Remove seafood from bag and discard marinade. Heat grill pan over medium-high heat. Sprinkle fish with salt and arrange half in the pan, grilling 2 minutes a side or until done. Remove and keep warm, and cook remaining half.

To serve, place fish in lettuce leaves and top with apple salsa. Sprinkle with cheese, if using.

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