Fish & Shrimp Tacos

An easy way to mix it up!

I love fish tacos. You don't have to dress up a fish taco very much to make me want to eat it. However, I did decide to change things up with this recipe, and I'm glad I did because I'll be trying this out with chicken next!

I did this because I only had one filet of fish left and about two servings of shrimp. By combining them, my husband and I had plenty to eat, and we were able to have two different tacos without a bunch of different prep for the meal. I made one of each and one mixed together, and all of the combinations were delicious!

Fish & Shrimp Tacos

Ingredients

• 1 18oz frozen bag of Mexican Street Corn (save half for leftovers)

• 1 tbsp oil

• lime juice

• 1 filet mahi mahi

• 2 cups fresh sliced okra (save half for leftovers)

• 14 shrimp

• 6 corn tortilla shells

Directions

1. Preheat oven to 450 degrees.

2. Roast frozen corn for 10 minutes.

3. While roasting corn, heat oil in pan over medium heat and cook fish for 5 minutes per side (squeeze lime over the top when you first put into the pan).

4. Take corn out of the oven and mix in the okra.

5. Put the corn mixture back into the oven for another 10 minutes. Once cooked, save half of the corn mixture for later in the week.

6. Heat the shrimp in the pan (along with the fish if needed). Once cooked through, set the fish and shrimp aside. Cut the fish into bite size pieces. I seasoned the meat with Tajin.

7. Next, assemble your tacos! Feel free to add fresh cilantro and/or a squeeze of lime on top.

Nutrition Facts (3 servings per recipe/2 tacos = 1 serving)

Calories: 328 Carbs: 45g Fat: 8g Protein: 24g

Quick Nutrition Talk: did you know that shrimp is rich in Vitamin B12?