Island Seafood Tacos
Prep Time: 20 Minutes
Cooking time: 3 minutes
Yield: 12 servings
4 tbsp. or ¼ cup fresh mint leaves
1 container (8 oz) – Plain fat free yogurt
1 teaspoon Dijon mustard
3 teaspoons ketchup
1 teaspoon red wine vinegar
1 tsp cumin powder
1 teaspoon salt and pepper
1 medium avocado, peeled, pitted and chopped and divided into 2 portions
1 roma tomato, diced medium
1 jalapeno, seeded and finely diced
½ small cucumber, seeded, peeled and diced medium
1 cup fresh pineapple, diced medium
1 small shallot, peeled and finely chopped
Juice of 1 lime, divided into 2 parts
3 tablespoons olive oil
¼ pound medium size shrimp, peeled, deveined and chopped (about 7 pieces shrimp)
1 container of jumbo claw crab meat, shredded (8 oz)
¼ pound mahi mahi or tilapia fillet – diced large
10 fat free flour tortillas or soft taco shells
1 ½ cup shredded Mexican cheese blend – optional
PROCEDURE:
In a small food processor or blender, puree first 7 ingredients with half of chopped avocado, half of the lime juice and ¼ teaspoon salt and pepper until smooth. Transfer to a small bowl and set aside. – This is your dressing.
In a medium mixing bowl, combine tomato, jalapeno, cucumber, avocado, pineapple, shallot and toss with remaining lime juice and 2 tablespoons oil. Season the mixture with ¼ teaspoon salt and pepper. Chill in the refrigerator.
Meanwhile, heat and swirl the remaining oil around a large non stick skillet pan over medium to high heat for about a minute.
Add seafood and saute for 2 minutes. Season the seafood with the remaining salt and pepper. Remove from pan and transfer to a large bowl.
Place tortillas on a plate, cover with damp paper towel and microwave for 1 minute.
To arrange – Lay 1 tortilla on a flat surface. Add 2 tablespoons of the vegetable and fruit mixture, add 2 tablespoons seafood, 2 tablespoons of the cheese and top with 1 ½ tablespoons of the dressing.
Repeat the process for the rest of the tortillas.
Serve right away or wrap in foil for the tacos to stay fresh for a few minutes longer.
