SHRIMP TACOS WITH OKRA BEAN RELISH AND SALSA
Ingredients
2 whole grain tortillas
Spray of zero fat can
4 oz Wild Caught American Shrimp
1 tbspn minced garlic
1 tbpsn green bell pepper
2 tbspn julienne red onion
2 tbspn red bell pepper julienne
1 dash fresh cracked pepper
1 tbspn fat free shredded cheddar cheese
1 tbspn fat free sour cream
2 tbspn shredded lettuce
SALSA RECIPE
Ingredients
1 small ripe diced finely fresh tomato
1 tbspn diced white onion
1 tbspn tomato paste
1 tbspn diced cilantro
1 tspn diced garlic
1 diced small jalapeno without seeds
2 tbspn fresh apple sauce
1 tspn cracked black pepper
1 squeeze of half lemon
1 squeeze of half lime
SALSA PREPARATION
Mix all ingredients in small bowl, making sure all is mashed down with a spoon and fork.
HOT ZUCCHINI AND BEAN RELISH
Ingredients
2 tbspn white beans (fresh if possible soaked, or canned ok)
2 tbspn red beans (fresh if possible soaked, or canned ok)
1 tspn minced garlic
½ tspn cumin
1 tbspn diced red bell pepper
2 tbspn fresh sliced zucchini
1 dash black cracked pepper
½ tspn corriander
1 tbspn vegetable stock no salt
Spray zero fat can
HOT CORN BEAN RELISH PREPARATION
Spray zero fat in hot pan. Drain soaked beans and place zucchini and beans in pan. Add all other ingredients and sauté till lightly brown.
SHRIMP TACO PREPARATION
Remove from pan and spray again with zero fat can. Sear shrimp in pan four to five minutes. Add garlic, bell pepper, onion and pepper and cook till lightly brown. Place tortilla in pan and heat till slightly crisp. Place shrimp and veggies into both tortillas folding them in half. Place on plate with lettuce, cheese, sour cream and then place salsa on side with hot relish adjacent.
