Categories: Mexican

Ingredients

• 3/4 tablespoons olive oil, divided
• 2 teaspoons fresh lime juice, divided
• 1/8 teaspoon ground cumin
• 1/8 teaspoon hot smoked paprika
• 1/8 teaspoon ground red pepper
• 1/2 pound medium shrimp, peeled and deveined
• 1/6 cup sliced green onions
• 1/8 teaspoon salt, divided
• 1/4 teaspoon grated lime rind
• 1/2 Granny Smith apple, thinly sliced
• 1/2 minced seeded jalapeno pepper
• 4 (6-inch) corn tortillas
• 1/2 ounce crumbled queso fresco

Directions

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. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

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