Shrimp Tacos with Fresh Pineapple Salsa
Serves 4
Time 40 min
Ceviche-style shrimp tacos piled with spicy pineapple salsa — sign us up! This wonderfully simple recipe is perfect to prepare ahead and assemble right before serving since allowing the shrimp to pickle and the salsa to marinate overnight makes them extra delicious.
Special Diets:
Ingredients
- 1 pound cooked and peeled shrimp, thawed if frozen and roughly chopped
- 1 small white onion, finely chopped
- 1/4 cup white vinegar
- 1/4 cup lime juice
- 2 cloves garlic, finely chopped
- 1 teaspoon lime zest
- 1 teaspoon whole cumin seeds
- 1/4 teaspoon fine sea salt
- 2 cups finely chopped pineapple
- 1/2 bunch fresh cilantro, roughly chopped
- 1 teaspoon crushed red chile flakes
- 8 corn tortillas, warmed
- 1 avocado, thinly sliced
Method
In a large bowl, combine shrimp, onion, vinegar, lime zest, lime juice, garlic, cumin seeds and salt; set aside.
In a medium bowl, combine pineapple, cilantro and chile flakes.
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.
Nutritional Info:
Per serving: 2 tacos, 430 calories (130 from fat), 15g total fat, 2.5g saturated fat, 175mg cholesterol, 670mg sodium, 51g carbohydrates (7g dietary fiber, 9g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound cooked and peeled shrimp, thawed if frozen and roughly chopped
- 1 small white onion, finely chopped
- 1/4 cup white vinegar
- 1/4 cup lime juice
- 2 cloves garlic, finely chopped
- 1 teaspoon lime zest
- 1 teaspoon whole cumin seeds
- 1/4 teaspoon fine sea salt
- 2 cups finely chopped pineapple
- 1/2 bunch fresh cilantro, roughly chopped
- 1 teaspoon crushed red chile flakes
- 8 corn tortillas, warmed
- 1 avocado, thinly sliced