Book: Quick and Easy Cookbook By: Heidi McIndoo, MS, RD Page: 87
Shrimp tacos are delicious! Whether if its Taco Tuesday or not, this delicious recipe will definitely be a healthy hit!
8 ounces medium shrimp, peeled
12 scallions, trimmed, cut in 1” pieces
2 teaspoons canola oil
1 teaspoon dried oregano
1 cup grape tomatoes, halved
¼ ripe avocado, sliced
¼ cup chopped fresh cilantro
2 tablespoons ground flaxseed
Juice of 1 lime
Pinch of salt
8 corn tortillas (6” diameter)
Toss the shrimp, scallions, oil, and oregano in a bowl. Let stand for 15 minutes.
Combine the tomatoes, avocado, cilantro, flaxseed, lime juice, and salt in another bowl. Set aside.
Preheat a perforated grill rack set over the grill. Wearing a protective mitt, brush the grill rack with oil and wipe off the excess. Place the reserved shrimp and scallions on the grill rack. Cook for 2 minutes, or until the shrimp are browned on the bottom. Flip and cook for 2 minutes longer, or until opaque. Remove to a plate.
Place the tortillas directly on the grill. Cook for 1 minute on each side, or until warm and starting to puff. Place 2 tortillas on each of plates. Divide the shrimp and scallions evenly on the tortillas. Top with the reserved salsa and sprinkle with the hot-pepper sauce.