Fish & Shrimp Tacos (w/a Gluten Free option)!

NEMs!
Let’s face it…we all LOVE Mexican food!  Here is my quick, easy and healthier recipe for those taco cravings! 😉
 
 
What you’ll need:

• 1/2 lb. Talapia (or any white fish)
• 1.5 lbs. De-veined Shrimp (31-40 ct)
• Cabbage
• Flour and/or Corn Tortillas (corn are gluten free!)
• Low sodium salsa
• Avocados (if you like guacamole)
• 1-2 Limes
• Shredded cheese
• Olive oil
• Lemon pepper
• Sea salt
• Tarter sauce (optional for the fish tacos)

   
Cooking Directions:

• EASY GUACAMOLE
  • I just mash the avocados with a fork and add lime and a hint of sea salt
  • Put the pit of the avocado in the guacamole to keep it from browning 😉

           

• FISH
  • If you have a toaster oven this is the quickest way to cook the fish
  • Pre-heat the toaster overn to 400 degress
  • Place the fish on foil
  • Drizzle with olive oil and sprinkle lemon pepper
  • Cook for 15 minutes or until fish flakes with a fork

  
 
While the fish is cooking start the process for the shrimp…

• SHRIMP
  • Peel the shrimp
    • In a non-stick pan, add olive oil
    • Add the shrimp, sprinkle with lemon pepper
  • Thoroughly cook, then set aside

  

• HEAT the tortillas and place in foil to keep them warm

• Once the fish is done cooking, you can place out the toppings and everyone can serve themselves!

  

• If you want to SPLURGE, go ahead and add some tortilla chips!

If there’s someone who doesn’t like seafood, you can always use chicken, beef, or shredded pork instead.  I know you’ll love these tacos!

ENJOY!