Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Grilled Shrimp Tacos with Pineapple Sals




Source of Recipe


From FoodFit


List of Ingredients




2 cups diced pineapple, fresh or canned
1/4 cup diced red bell pepper
1/2 - jalapeño chili pepper, seeded and finely diced
1/20 cup chopped fresh cilantro
1/20 cup fresh lime juice
- pinch salt
8 - corn tortillas
1 pound large shrimp, peeled and deveined
1 tablespoon canola oil
- - salt to taste
- - freshly ground black pepper
1 cup shredded lettuce
2 - plum tomatoes, diced
1/2 cup non-fat sour cream
- - lime wedges, for garnish


Recipe



1 For the pineapple salsa:
2 Combine the pineapple, peppers, cilantro, lime juice and salt in a mixing bowl and toss to combine. (The salsa can be made in advance and stored in the refrigerator for up to 2 days.)
3 For the shrimp:
4 Preheat the grill to medium-high.
5 Wrap the stack of corn tortillas together in foil. Place the foil package on the corner of the grill to warm the tortillas.
6 Brush the shrimp with oil and season with salt and pepper.
7 Grill the shrimp on both sides until just cooked through, about 1 to 2 minutes per side. Remove the shrimp from the grill and toss them with lime juice and cilantro.
8 Fill the tortillas with grilled shrimp, pineapple salsa, lettuce, tomato and sour cream. Serve 2 tacos per person with lime wedges on the side.