Southwest Fish & Shrimp Tacos
Makes: 4-6 Servings
16 oz. Shrimp 4-6 (5-ounce fillets) Fish of your choice
1 Red Onion 1 Bell Pepper
1 Jalapeño 1/2 Cup Fresh Cilantro
Salt & Pepper to taste 3 Tbsp. Chili Powder
3 Tbsp. Onion Powder 3 Tbsp. Garlic Powder
10 Tbsp. Butter Cooking Spray
8-10 Corn Tortillas 2 Limes (Optional)
Preheat large skillet.
Finley chop red onion, bell pepper, jalapeño and fresh cilantro. Coat skillet with cooking spray. Add 3 tbsp.
butter and melt. Place red onion, bell pepper & jalapeño in skillet. Sprinkle with 1 tbsp. chili powder, 1 tbsp. onion powder and 1 tbsp. garlic powder. Salt and pepper to taste, sauté vegetables for 3-5 min or until tender.
Remove from skillet and set aside
Season fish fillets and shrimp (peeled) with remaining chili powder, onion powder and garlic powder. Melt 3 tbsp. butter in skillet. Add fish to pan over a medium-high heat. Salt and pepper to taste. Cook for 3 minutes on each side until fish flakes easily with a fork or until desired doneness. Flake fish fillets apart and remove from skillet. Melt remaining butter in skillet and place shrimp in pan. Cook both sides 3-5 minutes until done.
Mix sautéed vegetables, cilantro and fish flakes. Warm corn tortillas. Fill tortillas and place 3-4 shrimp atop
taco, drizzle with lime and enjoy! Best served with black beans and Spanish rice.