Hi friends!!! I apologize for this super short post but I can’t wait any longer to share this recipe with you. I would love to write a super fancy post (not that I ever do anyway lol) but this will is better than nothing right? I’m still super busy at work (I’ve been working about 11 hours a day!) and my weekdays all seem to blend together. Can’t wait for this phase to end!
Okay let’s talk about happy things shall we? I know this is another taco recipe but you can never have too many taco recipes in your repertoire riiiight? I think the pineapple salsa is the star of this post as it is soooo delicious! I recommend it for any type of meat or seafood. It goes well with everything!
I usually load my tacos with lots of stuff – extra lemon juice, salt, hot salsa (on top of the salsa), avocado, etc. I didn’t have to this time because the pineapple salsa is perfect on its own.
I hope you make it guys!
You can use any seafood spice for the shrimp if you can’t find chipotle chile powered. The star of this recipe is the pineapple salsa. This recipe can easily be doubled to serve a larger crowd.
- 1 small pineapple (about 2 lbs), peeled, cored & diced
- 1/3 medium red onion, finely chopped
- 1/2 medium red bell pepper, seeded and finely chopped
- 1 small cucumber, peeled, seeded and diced
- 1/2 jalapeño chile, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Kosher salt & ground pepper to taste
- Canola oil for the grill plus two tablespoons
- 1 lb medium shrimp, peeled and deveined
- 1/2 teaspoon chipotle chile powder
- 1 small clove garlic, minced
- 8 small (6 in) corn tortillas
- In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
- Prepare the grill by pre-heating and oiling the grill rack.
- Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- In a small bowl, mix together the 2 tablespoons of oil, chile powder, and garlic.
- Brush the shrimp with some of the oil mixture.
- Place the shrimp skewers and close lid on gas grill.
- Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
- Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
- Turn using tongs and cook for another minute.
- To service just arrange the shrimp on the tortillas and add the salsa.