Tequila Lime Shrimp Tacos With Pineapple Poblano Salsa Give It Some Thyme Food

AIR FRYER SHRIMP TACOS WITH PINEAPPLE SALSA

Steps:

• Place the shrimp in a medium bowl.
• In a small bowl, whisk together the tequila, lime juice, zest, olive oil, cilantro, honey, Worcestershire, jerk seasoning, adobo, and salt until well combined.
• Pour marinade over shrimp. Let sit at room temperature 10 minutes. Meanwhile make the Pineapple Salsa if you hadn't already.
• When the shrimp are almost done marinating, preheat air fryer to 370 degrees F.
• Drain shrimp from marinade and discard. Carefully place shrimp in a single layer in the air fryer basket. You can fit about one pound at a time.
• Cook each batch of shrimp for 4 minutes, shaking the basket halfway through. They should be plump and just opaque in the center when done.
• Serve shrimp warm with your favorite tortillas, Pineapple Salsa, and other suggested toppings, as desired. Happy taco building!
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add poblano, red onion and corn to the skillet and cook until softened slightly, about 5 minutes.
• Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
• Maintain skillet's heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
• Dice the pineapple when it's cool enough to handle. Add to the corn mixture.
• Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
• Salsa can be made 3 days ahead. Cover and chill. Let come to room temperature before serving.

TEQUILA LIME SHRIMP TACOS

Steps:

• Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
• Rinse shrimp and scallops. Cut scallops in half; set aside.
• In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
• Add shrimp and scallops.
• Cover; chill 2 hours, stirring occasionally.
• Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
• Add mushrooms. Cook and stir 2 minutes more.
• Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
• Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
• Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.

TEQUILA LIME PINEAPPLE SALSA

Steps:

• Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
• Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
• Drain and toss with brown sugar.
• Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
• Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.