Recipe courtesy of Franco Noriega
Grilled Shrimp and Pineapple Tacos
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 746
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 22 g
- Sugar
- 17 g
- Protein
- 14 g
- Cholesterol
- 32 mg
- Sodium
- 1313 mg
Charred fresh pineapple and tender shrimp come together in these flavorful anticucho tacos. The shrimp are marinated in a mixture of lime juice, chipotles in adobo and chile-lime seasoning. Serve with lots of fresh cilantro, white onion and homemade pineapple guac for the ultimate fish taco you'll want to serve any night of the week.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 746
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 22 g
- Sugar
- 17 g
- Protein
- 14 g
- Cholesterol
- 32 mg
- Sodium
- 1313 mg
Ingredients
To Serve:
Charred Pineapple Guac:
Directions
Special equipment:
four 12-inch wooden or metal skewers (soaked in water if wooden)- Toss the shrimp with the olive oil, chipotles, adobo sauce, lime zest, lime juice, chile-lime seasoning, 1/4 teaspoon salt and several grinds of black pepper in a large bowl until well combined. Cover and refrigerate for 30 minutes to 1 hour. Do not marinate overnight; the lime juice will start to cure/cook the shrimp and will result in an off-putting texture.
- Preheat a grill to medium-high heat.
- Skewer the shrimp, pineapple and red onion on 4 wooden or metal skewers, alternating between the three as you assemble. If there is still marinade in the bowl, brush on the skewers so all the pineapple and red onion pieces are seasoned. Grill, turning halfway through, until the shrimp are charred in spots and cooked through, 6 to 7 minutes. Remove from the grill and sprinkle with more chile-lime seasoning.
- For the tacos: Spread a dollop of Pineapple Guac on each tortilla. Remove the shrimp, pineapple and red onion from the skewers and divide among the warmed corn tortillas (2 shrimp per taco). Top with the jalapeño and a few cilantro leaves. Serve with the lime wedges on the side.
Charred Pineapple Guac:
- Prepare a grill or grill pan for medium-high heat.
- Sprinkle both sides of the pineapple with the cayenne and a good pinch of salt. Grill, flipping halfway through, until charred in spots, about 4 minutes total. Transfer to a cutting board to cool slightly, then finely dice. Set aside.
- Mash the avocados in a large bowl, then stir in the cilantro, lime juice, olive oil, tomato, jalapeños, white onion and 1/2 teaspoon salt. Fold in the pineapple until evenly combined. Taste and adjust the seasoning with more salt if needed. Transfer to a serving bowl and top with the pepitas, a drizzle of olive oil and chopped cilantro. Serve with tortilla chips.
