In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.
Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.
Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.
Once the shrimp are finished cooking, take the tortillas out of the oven.
To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.
Ingredients
Directions
In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.
Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.
Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.
Once the shrimp are finished cooking, take the tortillas out of the oven.
To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.