Serves 3
20 min
Shrimp and Avocado Tacos with Pineapple Salsa
Recipe GLPR142bc6769f7e5a
Succulent seasoned shrimp paired with creamy avocado slices and bright pineapple salsa in warm corn tortillas. This vibrant Mexican-inspired dish is light, refreshing, and naturally gluten-free and dairy-free. Served with traditional rice and beans for a complete meal.
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Ingredients
1 pound raw shrimp, peeled and deveined
2 to 3 tablespoons grapeseed oil
Salt to taste
Black pepper to taste
Chili powder to taste
9 to 12 corn tortillas
2 avocados, ripe and sliced
1 1/2 cups prepared pineapple salsa
2 cups cooked rice
1 1/2 cups cooked beans
Directions
Prepare the pineapple salsa and set aside or refrigerate until ready to serve.
Heat the grapeseed oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
Add the shrimp to the hot skillet in a single layer. Season generously with salt, pepper, and chili powder. Cook for 1 to 2 minutes until the shrimp begin to turn pink and slightly crispy on the edges.
Carefully flip each shrimp using tongs. Season the cooked side with additional salt, pepper, and chili powder. Continue cooking for another 1 to 2 minutes until the shrimp are opaque throughout and register 145°F at the thickest part.
Remove the shrimp from the skillet to a clean plate and set aside.
Wrap the corn tortillas in foil and warm in a 300°F oven for 5 minutes, or wrap in a damp paper towel and microwave for 30 seconds until pliable and hot.
Assemble the tacos by placing shrimp, sliced avocado, and pineapple salsa in each warm tortilla. Serve immediately with cooked rice and beans on the side.
