Healthy Recipes Guru

Eating healthy in the summer can be super easy and extremely tasty if you know what you are doing. I am the ultimate taco lover so when summer comes I love to create all sorts of variations of grilled tacos. This recipe for Crab and Shrimp Tacos is low on calories and very high on taste. Use the freshest ingredients possible to make your salsas and you just can’t lose! For extra light tacos skip the cilantro sour cream.

Grilled Crab & Shrimp Tacos – By Kelly Noble

FOR THE TACOS:
• 1/2 cup fresh (not canned) Crab meat
• 6 pieces of 16-20 shrimp, veins, tails and skins removed
• Juice from 1 lime
• 2 tbs. olive oil
• 1 tsp. Garlic Salt
FOR CILANTRO SOUR CREAM:
• 1/2 cup low fat sour cream
• Juice from 1/2 a lime
• 1/2 tsp garlic salt (or to taste)
• 1 Tbs. chopped cilantro
FOR PINEAPPLE SALSA:
• 1 cup chopped grilled pineapple
• 1/4 cup chopped yellow onion
• 1/2 jalapeno, finely chopped
• 1 Tbs. chopped cilantro
• 1 tsp. garlic salt (or to taste)
• Juice from 1/2 lime
FOR PICO DE GALLO:
• 1 cup chipped tomato
• 1/4 cup chopped yellow onion
• 1/2 jalapeno, finely chopped
• 1 Tbs. chopped cilantro
• 1 tsp. garlic salt (or to taste)
• Juice from 1/2 lime
ADDITIONAL INGREDIENTS:
• Corn tortillas (you can also use small flour tortillas if you prefer but corn is better for you)

Directions:
1. In a medium bowl put together juice from 1 lime, 2 tbs. olive oil, 1 tsp. Garlic Salt and mix well. Add about 6 shrimp and 1/2 cup crab and coat evenly. Let marinate for 15 minutes.

2. Heat Grill to high heat. Slice fresh pineapple into 1/4 – 1/2 inch slices and grill for about 3-4 minutes on each side, or until you see grill marks. Take off the grill and cool.

3. For Pineapple Salsa: In a small bowl put together all ingredients for the Pineapple salsa and set aside.

4. For Pico de Gallo: In another small bowl put together all ingredients for the Pico de gallo and set aside.

5. For Cilantro Sour Cream: Mix together all ingredients for the cilantro sour cream in a small bowl and set aside.

6. Put shrimp on a skewer and place on grill. Put down some foil on the grill and add the crab onto the foil. Cook for about 6 minutes turning shrimp and mixing crab 1/2 way through cooking. Once done, pull off the grill and cut shrimp into cubes. Mix the crab and the shrimp together.

7. Heat corn tortillas on grill.

8. Put it all together by putting the shrimp/crab on the tortillas, top with some cilantro sour cream and add one type of salsa per taco.

ENJOY!

About the guest blogger: Kelly Noble is the Social Media Geek for Foodservicewarehouse.com, a foodservice equipment and supply provider that also specializes in industry education. She has been an avid wine drinker and home cook for over 8 years and writes the Wine & Dine blog which focuses on her recipes, food trends and favorite wines.  Learn more about Kelly HERE.