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Fish Tacos with Shrimp or Scallops (or both!)

March 6, 2012

Fish Tacos (5)

Approximately 8 – 10 oz. white fish such as halibut or talapia

FISH:

Pat fish dry.  Spray with I Can’t Believe it’s Not Butter.

Season one side with Baja Seasoning (Recipe below.)  Place seasoned side down on an inside grill or George Forman type grill.

Once fish is on the grill, spray the other side with the spray butter and season with Baja Seasoning.

While the fish is cooking, start the shrimp.

When fish is done, flake it up into a bowl and add cooked shrimp.  (see below)

SHRIMP:

     14 oz. shrimp (this is an approximate amount)

     2 tsp. butter

     ½ T. garlic granules or fresh garlic

     ½ T. Baja Seasoning  (see below)

     1 T.  mild green salsa or green taco seasoning (we use LaVictoria Green Taco Sauce)

     1 T. lime juice

     dash of italian seasoning

Saute on medium low for 7 – 10 minutes.  Remove pan from heat until  fish is done.

This is a semi-dry saute.  Reheat shrimp about a minute before adding to the fish.

Drain any excess liquid if there is any, before adding to the fish.

( This picture shows both shrimp and scallops cooking in separate pans.  My husband can not eat shrimp, but I love it.)

ADD ANY OF THE FOLOWING TO YOUR TORTILLA SHELL:

Tortillas

reduced-fat grated cheese

black beans

shredded cabbage (I used purple, but green is fine too)

guacamole (I just use the packaged type – 1 individual package is 3 points)

green chilies

salsa

lime

Top with a creamy tomatillo ranch dressing.  (You can make your own but we just buy the creamy sauce at Cafe Rio!)

 

BAJA SEASONING:

 ¼ cup taco seasoning

1/2 cup garlic granules

1 T. One Spice

2 T. italian seasoning

1 tsp. lemon pepper

1 T. carne asada meat seasoning

1 tsp. bon appetit seasoning

NOTE:  This makse a ton of seasoning.  Store in an air tight container for future use.

Weight Watchers:  Fish and shrimp mixture is 1 PointPlus per oz. and then add in the points of the other items you include.

Freeze:  Any leftover fish mixture can be frozen to use at a later date.

Full recipe without pictures –

SHRIMP ‘N FISH TACOS

Approximately 8 – 10 oz. white fish such as halibut or talapia

FISH:

Pat fish dry.  Spray with I Can’t Believe it’s Not Butter.

Season one side with Baja Seasoning (Recipe below.)  Place seasoned side down on an inside grill or George Forman type grill.

Once fish is on the grill, spray the other side with the spray butter and season with Baja Seasoning.

While the fish is cooking, start the shrimp.

When fish is done, flake it up into a bowl and add cooked shrimp.

SHRIMP:

     14 oz. shrimp (this is an approximate amount)

     2 tsp. butter

     ½ T. garlic granules or fresh garlic

     ½ T. Baja Seasoning  (see below)

     1 T.  mild green salsa or green taco seasoning (we use LaVictoria Green Taco Sauce)

     1 T. lime juice

     dash of italian seasoning

Saute on medium low for 7 – 10 minutes.  Remove pan from heat until  fish is done.

This is a semi-dry saute.  Reheat shrimp about a minute before adding to the fish.

Drain any excess liquid if there is any, before adding to the fish.

ADD ANY OF THE FOLOWING TO YOUR TORTILLA SHELL:

Tortillas

reduced-fat grated cheese

black beans

shredded cabbage (I used purple, but green is fine too)

guacamole (I just use the packaged type – 1 individual package is 3 points)

green chilies

salsa

lime

Top with a creamy tomatillo ranch dressing.  (You can make your own but we just buy the creamy sauce at Cafe Rio!)

BAJA SEASONING:

 ¼ cup taco seasoning

1/2 cup garlic granules

1 T. One Spice

2 T. italian seasoning

1 tsp. lemon pepper

1 T. carne asada meat seasoning

1 tsp. bon appetit seasoning

NOTE:  This makes a ton of seasoning.  Store in an air tight container for future use.

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