Grilled Shrimp Tacos with Green Apple Salsa (adapted from myrecipes.com)
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/4 teaspoon salt, divided
1/2 teaspoon grated lime rind
1 Granny Smith apple, cored and thinly sliced
1 minced Thai chile pepper
8 (6-inch) whole wheat tortillas (recommend: Toufouyan Soft Wheat Tacos)
1 ounce crumbled queso blanco
Tomato Salsa, optional
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired.
4. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso blanco. Pop it under the broiler to slightly melt the cheese. Serve with Tomato Salsa, if desired.
Not usually a fan of beef, I find it tough rather than tender. This is another recipe from the Cooking Light Eat Smart Guide: 200-Calorie cookbook that I reviewed last week. I changed the method from stir fry to grill because the steaks were so thin I was afraid of overcooking them. I only seared them 30 seconds in the George Foreman grill. And because I was afraid they’d cool and toughen, I served them right away on a bed of rice vermicelli. As a stir-fry, this dish would have been 197 calories for a 2/3 cup serving of beef.
1 tablespoon sugar
1 tablespoon grated peeled fresh ginger
2 tablespoons fresh lime juice (1 lime)
1 ½ teaspoons lower-sodium soy sauce
¼ teaspoon crushed red pepper
1 tablespoon canola oil
12 ounces boneless sirloin steak, cut into thin strips
½ cup diagonally cut green onions, optional
4 lime wedges, optional
Cellophane noodles or vermicelli
1. Combine sugar, ginger, lime juice, soy sauce, pepper, and oil in a small bowl. Stir well with a whisk.
2. Heat half a small saucepan with water. When it is boiling turn off the heat and put in two bundles of vermicelli. Let stand 10 minutes or until soft and transparent. Drain well and set aside.
3. Heat the grill. Add steak; cook 30 seconds or until browned. Remove from heat. Slice and drizzle evenly with ginger-lime mixture. Garnish with green onions and lime wedges, if desired. Serve on a bed of drained cooked cellophane noodles or vermicelli.