Roasted Shrimp Tacos with Pineapple Salsa
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories:
For the salsa
- 2 cups pineapple, diced
- 1 cup tomato, diced
- ½ - 1 jalapeño pepper, minced
- 2 tbs cilantro, minced
- ½ lime, juiced
- salt and pepper, to taste
For the shrimp
- 1 lb raw shrimp, peeled, deveined, and tails removed
- salt and pepper, to taste
- 1 packet taco seasoning
- ½ lime, juiced
For the tacos
- 6-8 corn tortillas
- guacamole, optional
- queso fresco, optional
To make the shrimp
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
Place the shrimp, salt, pepper, taco seasoning, and lime juice in a large zip top bag. Close the bag and shake until all shrimp are covered in seasoning.
Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.
To assemble the tacos
One at a time, toast the corn tortillas in a dry skillet over medium heat until they just begin to crisp (~1-2 minutes per side).
Fill the tortillas with shrimp and salsa, as well as whatever other toppings you'd like.
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg