Youll Want Seared Shrimp Tacos With Pineapple Slaw Every Taco Tuesday This Summer Food

GRILLED SHRIMP TACOS WITH TROPICAL SALSA

Steps:

• For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

PINEAPPLE SHRIMP TACOS

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.

SHRIMP TACOS WITH PINEAPPLE

Steps:

• 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. 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.
• Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.
• Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.

YOU'LL WANT SEARED SHRIMP TACOS WITH PINEAPPLE SLAW EVERY TACO TUESDAY THIS SUMMER

Steps:

• Seared Shrimp Tacos with Pineapple Slaw Heat 1 tablespoon olive oil in a skillet over medium-high. Add shrimp and sprinkle with taco seasoning. Cook 3 to 5 minutes, until pink and slightly browned. In a medium bowl combine pineapple, green cabbage, radishes, lime juice, 1 tablespoon olive oil, pineapple juice, salt, pepper and cilantro. To assemble tacos, spoon pineapple slaw into tortillas and top with cheese. Divide shrimp evenly among tortillas, Serve with limes. 5-Spice Taco Seasoning In a jar, combine chili powder, garlic powder, onion powder, cumin, paprika and sp kosher salt. Shake jar to combine. Makes about 1 cup. Kitchen Counter Per serving: 110 cal, 5g fat, 24mg chol, 5g prot, 17g carbs, 3g sugar, 3g fiber, 249mg sodium

DELICIOUS SHRIMP TACOS

Steps:

• In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
• Add in the chile powder and cumin.
• Stir and toss for about 10 seconds or until shrimp are well coated.
• Take pan off of burner and cover to keep shrimp warm.
• Heat the taco shells according to the package directions.
• For each taco: place 8-12 shrimp in a shell.
• Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
• Serve immediately.