AL PASTOR TACOS WITH PINEAPPLE-JALAPENO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.
- To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours.
- Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).
- Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.
- Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.
- In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together.
BACON AND SHRIMP TACOS WITH PINEAPPLE SALSA
Marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.
Provided by Farmland
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
- Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
- In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
- For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
- Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.
PINEAPPLE SHRIMP TACOS
Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.
Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 1123mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.
BACON WRAPPED PINEAPPLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
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- Prepare salsa by combining all salsa ingredients listed above, pineapple through honey, in a small bowl.
- Toss shrimp with lime juice, salt and chili powder in a medium bowl. Grease a large skillet with olive oil or spray with a nonstick cooking spray and heat over medium-high heat.
- Transfer shrimp to skillet and cook for about 1-2 minutes on each side and until pink. Do not overcook.
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- Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.
- Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5–8 minutes.
- Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.
- Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. If your shrimp are opaque and springy to the touch, they're done. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1–2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.
CRISPY SHRIMP TACOS WITH PINEAPPLE SALSA RECIPE
From healthyfitnessmeals.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 173 per serving
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the pineapple salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- To serve Warm the tortillas. Add a handful of cabbage to each tortilla and place the shrimp on top of the cabbage. Top with pineapple salsa and serve immediately.
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- In a large bowl, combine shrimp, onion, vinegar, lime zest, lime juice, garlic, cumin seeds and salt; set aside.
- Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
- When ready to serve, divide shrimp mixture among tortillas and top with the pineapple salsa and avocado.
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From onceuponachef.com
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- In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- Add the corn to the fat in the skillet and season with 1/4 teaspoon salt. Cook the corn, stirring frequently, until crisp, about 2 minutes. Spoon the corn into a bowl and set aside.
- Add the shrimp, scallions, garlic, cumin, chili powder, and 1/8 teaspoon salt to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes.
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3.8/5 (5)Category Main CourseCuisine MexicanTotal Time 15 mins
- For the shrimp: In a medium bowl, add the shrimp and remaining shrimp marinade ingredients (olive oil, lime juice, garlic, salt, paprika, and cayenne pepper). Marinate in the fridge while you prep the pineapple salsa.
- For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge while the shrimp are cooking.
- Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until shrimp turn pink and are opaque (not see through).
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- Peel, cut and dice a fresh pineapple - measure out 3 cups and freeze the remaining quantity if not going to use immediately for something else. *
- In a medium-sized bowl combine the diced pineapple, red pepper, jalapeno, red onion and finely chopped cilantro. **
- Heat oven to 350 F. Cut the bacon slices in about 3 inch long pieces. Arrange over a parchment paper lined baking sheet. Bake for 7 minutes.
GRILLED SHRIMP TACOS WITH PINEAPPLE SALSA - HEY GRILL, HEY
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4.7/5 (3)Category Main DishCuisine American, Barbecue, SeafoodTotal Time 25 mins
- Place your bell pepper on the grill grates directly over the coals as well as your pineapple rings. Cook peppers until black and blistered on all sides. Grill pineapple until caramelized on all sides.
- Remove the bell pepper and the pineapple from the grill. Remove the roasted skin from the roasted bell pepper, remove the core, and finely dice the pepper. Add the diced pepper to a small bowl. Finely chop the pineapple and add it to the bowl. Add in the remaining salsa ingredients and stir to mix.
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- In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.
- When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1/2 - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
- Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat until all the shrimp has been used.
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- While shrimp is cooking, lay pineapple on its side then cut in half horizontally so that you are slicing the top of the pineapple greens in half.
- Using a small knife, cut around the inside of the pineapple at an angle. Using a spoon, gently loosen the middle part of the pineapple away from the bottom until it's completely free. Finely dice the part of the pineapple you remove, being careful to cut away the core which is typically too tough. Set the hollowed out pineapple body aside to use as your salsa bowl.
- In a large bowl, combine diced peppers and onion with lime juice and cilantro. Toss then spoon into the pineapple for serving.
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- Pat the shrimp dry with a paper towel and add to a bowlToss with the seasoning and 1 Tbls of the oil and let sit while you prep the rest of the ingredients
- Drain the pineapple making sure to reserve 2 Tbls of the juice for the slaw and add it to a bowl Add in the remaining ingredients for the salsa and toss to combine. Let chill in the fridge while you cook the shrimp
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- In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.
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