Carribean Shrimp Tacos

Overview

  • Yield: 6 servings

  • Prep Time: 10 mins

  • Total Time: 10 mins

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons chipotle chili powder

  • 1 teaspoon all-spice

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon cinnamon

  • kosher salt and pepper

  • corn or flour tortillas

  • sliced avocado, lettuce, or cabbage, for serving

Roasted Jalapeño Pineapple Salsa Verde

  • 4 tomatillos, husked and halved

  • 1 jalapeño

  • 2 cloves garlic, skin on

  • juice of 1 lime

  • juice from half an orange

  • 1/4 cup cilantro, roughly chopped

  • 1/2 cup diced pineapple

  • 1/4 cup diced mango

Method

  1. Preheat the oven to 425 degrees F.
  1. On a baking sheet, toss together the shrimp, olive oil, chili powder, all-spice, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred.
  1. Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth. Stir in the pineapple, mango, and a pinch of salt.
  1. Stuff the shrimp into the warmed taco shells, and top with the Roasted Jalapeño Pineapple Salsa Verde, avocado, and lettuce. Enjoy!

References and Acknowledgments

Carribean Shrimp Tacos with Roasted Jalepeno Pineapple Salsa Verde

Tags

Easy