Soft Shrimp Tacos With Pineapple Salsa Main Dish Recipes


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Soft Shrimp Tacos With Pineapple Salsa

Ingredients:

  • For The Pineapple Salsa:
  • 1 cup diced fresh or canned pineapple
  • 1/2 cup cucumber, peeled and chopped
  • 1 fresh jalapeno, seeded and minced
  • 1/2 tbsp. olive oil
  • 1 tsp. grated lime peel
  • 3 tbsp. lime juice
  • 2 tbsp. cilantro, minced
  • For The Shrimp Tacos:
  • 2 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 small red onion, finely chopped
  • 1 can (4 oz.) diced green chiles
  • 2 medium tomatoes, chopped
  • 1 lb. shrimp, peeled and deveined
  • 2 cups lettuce, finely shredded
  • 6 to 12 warm corn tortillas
  • 2 tbsp. green onions, chopped
  • salt to taste



  • Method:

  • For The Pineapple Salsa:
  • Sautee the minced jalapeno in 1/2 tbsp. of olive oil for a few minutes.
  • In a nonmetal bowl, mix pineapple, cucumber, sauteed jalapeno, lime peel, lime juice and cilantro. Cover and set aside. Note: if using canned pineapple, drain it first.
  • For The Shrimp Tacos:
  • Heat the oil in a pan over medium-high. Add garlic and red onion and cook, stirring, until onion begins to caramelize, for about 8 minutes.
  • Add chiles and half the tomatoes. Simmer, stirring occasionally, until tomatoes are soft, about 8 minutes.
  • Stir in shrimp and cook another few minutes, until it turns a nice pink color. Remove from heat.
  • To serve, divide lettuce among tortillas, then top tortillas with the shrimp mixture and remaining tomatoes. Spoon some pineapple salsa on top and sprinkle with green onions and salt to taste.
  • Note: if you have extra pineapple salsa leftover, its great with chips.





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