Shrimp Tacos with Pineapple Salsa

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Shrimp Taco with Pineapple Salsa
  • PREPARATION TIME : 25 minutes
  • COOKING TIME : 10 minutes
  • SERVES : 4

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Shrimp tacos are simple to make and a quick and delicious meal idea for busy weeknights.

Ingredients:

 

PINEAPPLE SALSA:

  • 2 cups finely chopped pineapple
  • 1/2 cup chopped red pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp salt

 

CREAMY COLESLAW:

  • 4 cups shredded purple cabbage (about half small cabbage)
  • 1 carrot, shredded (about 1 cup)
  • 1/2 cup chopped green onion
  • 1/4 cup low fat mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Coconut Vinegar
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp ground chipotle powder (optional)
  • 1/2 tsp each salt and freshly ground pepper

 

SHRIMP TACOS:

  • 1 tbsp Grace Organic Coconut Oil
  • 1/2 tsp ground cumin
  • 1/2 tsp each salt and freshly ground pepper
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/4 cup chopped fresh cilantro
  • 12 small (6-inch) white corn tortillas, warmed
  • Grace Coconut chips
  • Lime wedges
  • 1 lb peeled and deveined shrimp (21-25 ct.) (about 3 shrimp per taco)
Directions:

 

Pineapple Salsa:

  1. Toss pineapple with red pepper, red onion, cilantro, jalapeno, lime juice and salt. Add hot sauce to taste (if using).
  2. Chill for at least 30 minutes before serving. Adjust salt to taste.

 

Creamy Coleslaw:

  1. Toss cabbage with carrot and green onion. In a separate bowl, whisk mayonnaise with sour cream, Coconut Vinegar, honey, cumin, chipotle powder, salt and pepper.
  2. Toss dressing with cabbage mixture. Let stand for 30 minutes.

 

Shrimp Tacos:

  1. Heat Grace Organic Coconut Oil in a large, nonstick skillet set over medium-high heat. Add shrimp, cumin, salt and pepper.
  2. Cook, stirring, for 2 minutes or until shrimp are completely pink.
  3. Add lime juice and honey. Cook for 2 minutes or until shrimp is cooked through and well glazed; toss with cilantro.

Fill each tortilla with coleslaw, shrimp and pineapple salsa. Garnish with coconut chips. Serve with extra coleslaw and lime wedges.