Pineapple Shrimp Tacos
Put a winning combo into your taco night rotation with pineapple shrimp tacos. They're ready in under 30 minutes and taste as good as any taco truck version. Dovetailing Tip: Use the shrimp you preparred on day 3 for tonight's tacos.
Prep time:
Cook time:
Serves: 4
Calories per serving: 261
Ingredients:
Cook time:
Serves: 4
Calories per serving: 261
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup pineapple tidbits
1 envelope fajita seasoning mixes
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup crumbled Cotija or shredded mozzarella cheese
8 large Romaine lettuce leaves
Directions:
Cook the shrimp in 2 teaspoons of olive oil in a large cast-iron or other heavy skillet over medium heat until they turn pink, four to six minutes. Remove the shrimp from the pan and keep them warm. Editor's Tip: To minimize cooling, transfer the shrimp to a warmed plate and tent them with foil. If you put delicate shrimp in a warm oven or slow cooker, the heat will make them leathery. The goal is to slow their temperature drop so that when you return the shellfish to the skillet, it takes seconds to warm them through.
In the same skillet, saute the peppers, onion and pineapple in the remaining olive oil until the vegetables are tender. Add the seasoning mix and the water. Bring the mixture to a boil, and then cook and stir for two minutes. Return the shrimp to the skillet until they're just heated through.
Spoon the shrimp mixture onto the warm tortillas and top the tacos with the cheese. Wrap the lettuce around the tortillas to serve.
Source: tasteofhome.com
In the same skillet, saute the peppers, onion and pineapple in the remaining olive oil until the vegetables are tender. Add the seasoning mix and the water. Bring the mixture to a boil, and then cook and stir for two minutes. Return the shrimp to the skillet until they're just heated through.
Spoon the shrimp mixture onto the warm tortillas and top the tacos with the cheese. Wrap the lettuce around the tortillas to serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.