Roasted Shrimp Tacos with Pineapple Salsa
Calories:
Ingredients
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
Instructions
To make the salsa
- Combine all ingredients in a medium-sized bowl. Set aside.
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.
Nutrition
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