Tag Archives: Shellfish

Prawn Tacos with Mango Salsa and Cabbage Slaw

Try these healthy tacos — this recipe will definitely bring rave reviews!

Image1-1/2 lb. frozen medium prawns (precooked)
6 corn tortillas
3 T taco seasoning
1 T olive oil
1/2 c white wine
Cooking Spray
Lime wedges and cilantro (garnish)


Defrost prawns and remove tails. Place in shallow dish with wine and sprinkle with taco seasoning. Marinate for about 1 hour. Drain prawns thoroughly. Sauté in olive oil until just cooked, do not overcook.

Mango Salsa (or, use Trader Joe’s Mango Salsa)
2 ripe mangoes, chopped
2 green onions, chopped
2 T chopped red bell pepper
2 T chopped cilantro
1 tsp rice vinegar
1/8 tsp crushed red pepper (optional)

Mix all ingredients and set aside.

Cabbage Slaw
1/2 head of white or red cabbage, shredded, or 1/2 bag shredded cabbage
3 T low fat Caesar dressing
1/2 tsp pepper
1 T rice vinegar

Mix all ingredients and set aside.

Tacos (1 or 2 tortillas each)
Lightly coat a pan with cooking spray and cook each tortillas on both sides until toasty warm.
Place 2 T of slaw in tortilla topped with 2 T mango salsa
Add prawns. Garnish with lime wedges and cilantro.

6 Servings – Counts as 1 bread, 3 proteins, 1 vegetable, 1 fruit, 1/2 fat

Seared Scallops with Tomato Water, Lime & Mint

Making tomato water sounds fancy, but all you do is collect the juices from chopped ripe tomatoes. It’s a delicious addition to seafood or any vinaigrette dressing.

Image 1 lb. ripe tomatoes, chopped
1/8 t kosher salt (plus a pinch)
1T olive oil
12 sea scallops (about 1 lb.)
Lime wedges
1/4 c fresh mint leaves

Place tomatoes in fine-mesh sieve set over a medium bowl; season with salt. Let sit, stirring occasionally, until about 3/4 cup tomato water has collected in bowl, 30-40 minutes.

Remove side muscle from scallops, pat dry. Heat oil in a large skillet over medium-high heat. Season scallops with a pinch of salt and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels 1 minute.

Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; garnish with mint.

4 Servings: 153 Calories, 4 g Carbs, 4 g Fat, 19 g Protein, 405 mg Salt
– Adapted from Bonappetit