Shrimp and Avocado Tacos with Pineapple Salsa
Shrimp and Avocado Tacos with Pineapple Salsan is a pescatarian main course. One serving contains 734 calories, 41g of protein, and 34g of fat. For $5.42 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 3. 1027 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. If you have avocados, corn tortillas, raw shrimp, and a few other ingredients on hand, you can make it. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 95%, this dish is amazing. Try Shrimp Tacos with Avocado, Mango and Pineapple Salsa, Whitefish and Crispy Avocado Tacos with Mango Pineapple Salsa, and Quick Shrimp Tacos With Pineapple Mango Salsa for similar recipes.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
2 avocados, sliced
Corn tortillas
2 to 3 tablespoons grapeseed oil
1 pound raw shrimp, peeled and deveined
Serve with rice and beans
Pineapple Salsa
Salt, pepper, chili powder
Equipment:
frying pan
tongs
paper towels
microwave
aluminum foil
oven
Cooking instruction summary:
Prepare the pineapple salsa according to directions and set aside or refrigerate until ready to use.In a cat iron skillet, pour enough oil to generously coat the surface (about 2 to 3 tablespoons), and heat to medium-high.Add the shrimp and sprinkle salt, pepper and chili powder over them. Allow them to cook until they begin to plump up and get crispy. Using tongs, flip the shrimp to the other side, sprinkle more salt, pepper, and chili powder, and cook until cooked through, about 1 to 2 minutes.Remove shrimp from heat and set aside.Wrap corn tortillas in foil and heat in the oven or wrap in a paper towel and microwave until hot.Add desired amount of shrimp, avocado, and pineapple salsa to each tortilla and serve with rice and beans.
Step by step:
1. Prepare the pineapple salsa according to directions and set aside or refrigerate until ready to use.In a cat iron skillet, pour enough oil to generously coat the surface (about 2 to 3 tablespoons), and heat to medium-high.
2. Add the shrimp and sprinkle salt, pepper and chili powder over them. Allow them to cook until they begin to plump up and get crispy. Using tongs, flip the shrimp to the other side, sprinkle more salt, pepper, and chili powder, and cook until cooked through, about 1 to 2 minutes.
3. Remove shrimp from heat and set aside.Wrap corn tortillas in foil and heat in the oven or wrap in a paper towel and microwave until hot.
4. Add desired amount of shrimp, avocado, and pineapple salsa to each tortilla and serve with rice and beans.
Nutrition Information:
covered percent of daily need
