This unexpected taco filling is crunchy and delicious. Serve with mashed black beans.

Ingredients

• 1/2 tablespoons olive oil, divided
• 4 teaspoons fresh lime juice, divided
• 1/4 teaspoon ground cumin
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon ground red pepper
• 1 pound medium shrimp, peeled and deveined
• 1/3 cup sliced green onions
• 1/4 teaspoon salt, divided
• 1/2 teaspoon grated lime rind
• 1 Granny Smith apple, thinly sliced
• 1 minced seeded Jalapeño pepper
• 8 (6-inch) corn tortillas
• 1 ounce crumbled queso fresco

Preparation

1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and Jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

Optional Jerk Variation

Before cooking, toss each pound of shrimp with 1 to 1 1/2 teaspoons jerk seasoning and 1 teaspoon neutral oil. Cook and assemble the tacos as directed. The jerk seasoning adds warm allspice, thyme, chile, garlic, and lime notes that contrast particularly well with the crisp, sweet-tart green apple salsa. Serve with additional lime wedges.