Surf and Turf paleo Tacos
(from Lucianolinda’s recipe box)
Source: The Washington Post- Bonnie S. Benwick
Serves 4 peopleCategories: sandwiches- burgers-tacos- wraps
Ingredients
- 24 peeled and deveined raw, tail-on medium large shrimp (about 1 lb.)
- kosher salt and ground black pepper
- 1 tsp. Tunisian spice blend OR Mediterranean seven-spice blend OR use equal parts toasted and ground coriander, cumin and caraway seed (see note)
- 3 Tbsp. coconut oil, divided use
- 1 lb. lean (85/15 or 90/10) ground beef
- 2 pinches chile powder
- Flesh of 2 small ripe avocados
- 1 lime
- 1/4 medium red onion
- Leaves from 6 stems cilantro
- 12 cherry tomatoes
- 16 small romaine lettuce leaves
- 1/2 cup shredded carrot
Directions
- Season the shrimp lightly with salt, pepper and the spice blend.
- Heat 1 Tbsp. of the oil in a skillet over medium-high heat. Once the oil shimmers, add the shrimp and cook for 1 to 2 minutes, turning them over as needed so that they are just opaque. Transfer to a plate.
- Add another tablespoon of the oil to the skillet. Season the meat with 1 pinch of the chili powder and good pinch each of salt and pepper. Add the ground beef to skillet; cook for 8 to 10 minutes, stirring occasionally to break up clumps. Drain/discard the fat and juices from the pan.
- Meanwhile, cut the avocados in half and discard the pits. Scoop the flesh into a mixing bowl. Cut the lime in half; squeeze. Cut the onion into small dice, then add to the bowl. Coarsely chop three-quarters of the cilantro and add to the bowl. Drizzle in the remaining tablespoon of (liquefied) oil, then season well with salt and pepper and the remaining pinch of chili powder. Use a fork to mash/blend into guacamole.
- Cut the tomatoes in half. Remove the ground beef form the heat.
- Separated the lettuce leaves and stack two sets of 2 on each plate. Top each one with equal amounts of the guacamole, ground beef, shrimp, shredded carrot, cherry tomato halves and the remaining cilantro leaves. serve right away.
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Note: Toast the spices in a small, dry skillet over medium-low heat for a few minutes, just until fragrant and lightly browned. Cool, then grind in a designated spice grinder.