Shrimp Taquitos

These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

1/2 onion, finely chopped

2 cloves garlic, minced

2 jalapeno, minced

1 tsp olive oil

1 tomato, diced

12 oz peeled shrimp, chopped

Salt

4 tbsp finely chopped cilantro

3/4 c shredded pepperjack cheese

12 (6-inch) corn tortillas

olive oil spray

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Serves 4.

Fish Tacos

Nothing says California/Baja like fish tacos. These are quick and easy!

1 clove garlic, minced

2 limes, juiced

Salt and pepper

4 c cabbage, shredded

8 oz scallions, slices thin

2 jalapeño, minced

Olive oil

1 tsp cumin

1 tsp chili powder

12 oz white fish

Tortillas

Sliced avocado

Preheat oven to 400.

In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.

Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.

Toast tortillas in a pan or over open flame.

Serve tortilla with slaw, fish and avocado.

Serves 4.