Shrimp Tacos with Apple Salsa and Blue Cheese (11.18.13)

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  • 2 1/2 tablespoons olive oil, divided
  • 4 teaspoons fresh lime juice, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/4 cup onions, diced
  • 1/2 teaspoon grated lime rind
  • 1 Granny Smith apple, thinly sliced
  • 1 minced seeded jalapeno pepper
  • 8 (6-inch) corn tortillas
  • 4 ounces blue cheese, crumbled
  • Salt and pepper, to taste

 

Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl with salt and pepper. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.

For the salsa, combine remaining 1 1/2 tablespoons oil, 2 teaspoons lime juice, onions, apple, and jalapeño; mix together.

Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Cook shrimp for 2 minutes on each side or until done. Toast the tortillas in grill pan, if desired.

Place 2 tortillas on 4 different plates; divide shrimp evenly among tortillas.

Divide salsa evenly among tacos, and top with blue cheese.