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
- Peel the shrimp
- 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!
Yum! Looks delicious!!