Shrimp Tacos with Fresh Pineapple Salsa
September 6th, 2017
Serves 4
Ceviche-style shrimp tacos piled with spicy pineapple salsa — sign us up! This wonderfully simple recipe is perfect to prepare ahead and assemble right before serving since allowing the shrimp to pickle and the salsa to marinate overnight makes them extra delicious.
Ingredients:
1 pound cooked and peeled shrimp, thawed if frozen and roughly chopped
1 small white onion, finely chopped
1/4 cup distilled white vinegar
1/4 cup lime juice
2 cloves garlic, finely chopped
1 teaspoon lime zest
1 teaspoon whole cumin seeds
fine sea salt
2 cups finely chopped pineapple
1/2 bunch fresh cilantro, roughly chopped
1 teaspoon crushed red chile flakes
8 corn taco shells or grain-free tortillas, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced
Method:
In a large bowl, combine shrimp, onion, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, chile flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
When ready to serve, divide shrimp mixture among taco shells and top with the pineapple salsa and avocado.
Nutritional Info:
Per Serving: Serving size: 2 tacos, 430 calories (130 from fat), 15g total fat, 2.5g saturated fat, 175mg cholesterol, 670mg sodium, 51g carbohydrates, (7 g dietary fiber, 9g sugar), 27g protein.
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.