Sometimes I feel like I’m on a never ending quest with this low wheat lifestyle I’m trying to embrace. Tonight I wanted something easy and spicy and thought some spicy shrimp tacos would do the trick. I had some corn tortillas laying around so I thought I’d use those up. I saw a couple of taco recipes over the weekend on tv, so I did a mash up of what I remembered from those. Here’s the result:
One fish, one shrimp
I invited the husband to come to the grocery with me this morning. I usually leave him here drinking coffee on Sunday while I go enjoy an hour or so at the international grocery I love aka my happy place. While I was chatting with my fishmonger Louis, he was eyeing this nice halibut, so we added a half pound to our shrimp selection. I used some SLAP YOUR MOMMA seasoning we had left over from Super Bowl weekend on both the shrimp and the fish, also drizzled with a little olive oil. I set that in the fridge for a couple of hours to chill. Use whatever blackening seasoning you like. When I was ready to start dinner, I made some cabbage salad and some avocado sour cream sauce to go on our tacos.
spicy shrimp 
cabbage slaw 
avocado sauce
This is enough for 2 people, dinner portions. For the avocado sauce, I used 1/3 cup of sour cream, one whole ripe avocado, zest and juice of 1/2 a lime, about a tablespoon of cilantro, a squeeze of siracha and some salt and pepper. Blend that up in a small food processor or mash the avocado with the rest of the ingredients. Leave it as chucky or smooth as you like. It’s your dinner after all. 🙂
For the slaw I thinly sliced about 1 cup of green cabbage with 2 green onions, about a teaspoon of cilantro, the juice and zest of the other 1/2 of the lime, and some salt and pepper. Set both aside while you cook the fish.
Heat a non stick skillet over medium heat. Put the fish and shrimp in when the skillet is hot, make sure you pour the olive oil and seasoning from the pan in. Sprinkle with salt and pepper, depending on how salty and spicy your blacking choice is. This is 1/2 lb of halibut and 3/4 lb. of peeled and deveined shrimp. Shrimp is nice enough to tell you when it’s almost ready, it will turn pink and start to curl up. Be careful not to overcook it or you will have chewy and tough shrimp and that’s not good dinner. You can tell in that last picture that some are still 1/2 pink at the bottom. These shrimp took about 6-8 minutes total since they were of varying sizes. – I bought what was on sale and looked pretty good today. The halibut didn’t take much longer, maybe another minute per site. I took the skin off of it before I put the seasoning on so I would get both sides tasting good. While the fish is cooking, get your plates ready to go. I like to heat up my corn tortillas and I use 2 per taco to keep them together a little better. Use flour or skip them all together if you’d like, this fish is great on a pile of the slaw salad with some avocado sauce as a dressing.
To assemble, put some of the avocado cream along with some of the slaw on one side, place your shrimp or fish (or combo) on the other side. Add siracha if you really need to heat things up! Squeeze over some lime juice and dig in. I served with some (canned and drained/rinsed) black beans tossed with some jarred tomatillo salsa I heated up. I was all about easy sides tonight. I had a shrimp taco, along some halibut on the side and the hubs tried some tacos plus the salad route too. All versions were equally yummy! Enjoy!
Amy’s Kitchen 
Looks delicious!
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Thanks sissy!
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