Directions
Have a fusion of Tex-Mex and Mediterranean cuisine with this delicious seafood taco recipe featuring the best of both land and sea has to offer.
What You’ll Need:
- 1 cup fresh pineapple cut into 1/3-1/2 inch cubes
- 1 cup fresh tomatoes cut into 1/3-1/2 inch cubes
- Half a cup spring onion, sliced into 1/3 inch sections
- Half a teaspoon coarse salt (use a little less for table salt) and pepper to taste
- Half a pound fresh shrimp, already deveined, peeled, and cleaned (using 2-inch long shrimps in here because they will curl up and get smaller when they cook)
- Half a teaspoon Spanish paprika
- A dash of finely ground black pepper
- 1 small red onion sliced into rings
- 3-5 pieces 6-8 inch diameter flour tortillas
- Quarter cup ranch dressing or tzatziki (both works well)
Steps
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1
Done
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Let’s Make Some Shrimp Tacos!1. Have everything ready and in room temperature. This dish is best served freshly made. Begin by seasoning shrimp with Spanish paprika and black pepper. |
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2
Done
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2. Cook shrimp and onion rings on a very hot pan grill. You may also use a wok or a cast iron skillet if you do not have a pan grill. Once the shrimp and onion rings are cooked, set aside. |
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3
Done
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3. Grill the flour tortillas as well, just until they get some color on both sides (about 45 seconds each side). |
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4
Done
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4. Make the pineapple salsa by combining the pineapples, tomatoes, salt, pepper and spring onion in a bowl. |
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5
Done
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5. Taste the salsa to see if you need to adjust the seasoning. You may add another half cup of spring onion if preferred. |
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6
Done
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6. Assemble the dish by placing 2-3 tablespoons of the pineapple salsa on the flour tortilla. Add in a few rings of grilled onions. |
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7
Done
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7. Then lay shrimps on top and add 1-2 teaspoons of ranch dressing or tzatziki. More Spanish paprika if you love it spicy and smoky. Fold the tortilla over and enjoy! This recipe makes 3-5 tacos. |
