Soft Shrimp Tacos With Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These soft tacos are topped with lettuce, a blend of chilies, fresh tomatoes and shrimp, and are served with a cool and refreshing 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 |
Directions:
1. For The Pineapple Salsa:
2. Sautee the minced jalapeno in 1/2 tbsp. of olive oil for a few minutes.
3. 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.
4. For The Shrimp Tacos:
5. 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.
6. Add chiles and half the tomatoes. Simmer, stirring occasionally, until tomatoes are soft, about 8 minutes.
7. Stir in shrimp and cook another few minutes, until it turns a nice pink color. Remove from heat.
8. 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.
9. Note: if you have extra pineapple salsa leftover, it's great with chips.
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