Shrimp Tacos with Fresh Pineapple Salsa

JasiBella

Serves 4
This recipe can be prepared a day ahead and assembled right before serving since allowing the shrimp to pickle and salsa to marinate overnight enhances their flavors.


Ingredients
1 pound frozen cooked and peeled baby shrimp, thawed
1/2 cup finely chopped white onions
1/4 cup distilled white vinegar
1/4 cup lime juice
2 teaspoons finely chopped garlic
1 teaspoon lime zest
1 teaspoon whole cumin seeds
Salt to taste
2 cups finely chopped pineapple
1/4 cup chopped cilantro
1 teaspoon crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced

Method
In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper 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. Serve with slices of avocado on the side or arrange them in the taco shells, if you like.

Nutrition
Per serving (about 11oz/324g-wt.): 430 calories (130 from fat), 15g total fat, 2.5g saturated fat, 175mg cholesterol , 670mg sodium, 51g total carbohydrate (7g dietary fiber, 9g sugar), 27g protein

JasiBella

Serves 4
This recipe can be prepared a day ahead and assembled right before serving since allowing the shrimp to pickle and salsa to marinate overnight enhances their flavors.


Ingredients
1 pound frozen cooked and peeled baby shrimp, thawed
1/2 cup finely chopped white onions
1/4 cup distilled white vinegar
1/4 cup lime juice
2 teaspoons finely chopped garlic
1 teaspoon lime zest
1 teaspoon whole cumin seeds
Salt to taste
2 cups finely chopped pineapple
1/4 cup chopped cilantro
1 teaspoon crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced

Method
In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper 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. Serve with slices of avocado on the side or arrange them in the taco shells, if you like.

Nutrition
Per serving (about 11oz/324g-wt.): 430 calories (130 from fat), 15g total fat, 2.5g saturated fat, 175mg cholesterol , 670mg sodium, 51g total carbohydrate (7g dietary fiber, 9g sugar), 27g protein

Tiddle

YUMMO!