Seafood Tacos

If you've ever been to NoDa in Charlotte and had the pleasure of eating at Cabo Fish Taco, then you've probably enjoyed some amazing fish tacos. This recipe is a simple feat with a delightful combo of Mexican-inspired tacos and perfectly seasoned seafood. Since our local grocer was out of tilapia this week, we used shrimp instead. We seasoned the shrimp in a southwest seasoning (see below, adapted from cdkitchen), which added a great flavor to the tacos.

Ingredients:

Tacos:

• 2 servings of fish or shrimp
• 1/2 lime, juice of
• 1/2 tbsp. cumin
• Southwest seasoning: combine pinch of salt, black ground pepper, chili powder, paprika, cayenne pepper, lemon pepper, and oregano
• 4 small flour tortillas
• cooking spray

Taco toppings:

• 1 avocado, sliced
• Salsa of choice, to taste (we used mango peach)
• 1/2 onion, sliced
• Shredded cheese, to taste

Directions:

Spray a nonstick pan with cooking spray and heat to medium heat. Add onions and sauté until lightly browned, 5-7 minutes.

Spray another pan and turn to medium high heat; add tilapia or shrimp. Season with half the lime juice and spices. For fish, flip when one side is cooked, season again, and cook until golden. For shrimp, continue to toss in seasoning until cooked through.

Heat tortillas in microwave if desired to eat warm.

Fill tortilla with a portion of seafood and then top with onion, avocado, and salsa; sprinkle with cheese.

Yield: 2 servings