Any color bell pepper will work in this salsa, but for maximum vitamin C and beta carotene, choose red, orange or yellow. If you can’t find fresh pineapple, mango or melon could stand in. This recipe can easily be doubled to serve a crowd.
Shrimp Tacos with Pineapple Salsa
Ingredients
- 1 small pineapple (about 2 lb./1 kg), peeled, cored and diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 1 small English cucumber, peeled, seeded and diced
- 1/2 jalapeño chile, seeded and finely chopped
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper
- 2 Tbs. grapeseed or canola oil, plus more for the grill
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 1/2 tsp. chipotle chile powder
- 1 small clove garlic, minced
- 8 small (6 inches/15 cm) corn tortillas
Directions
1. In a large bowl, combine the pineapple, onion, bell pepper, cucumber, jalapeño and cilantro and toss to combine. Add the lime juice and olive oil and season with salt and pepper. Stir to mix well. Cover and refrigerate until ready to serve.
2. Prepare a medium-hot fire in a grill. Oil the grill rack.
3. Thread the shrimp onto long metal skewers. In a small bowl, mix together the grapeseed oil, chile powder and garlic. Brush the shrimp with some of the oil mixture.
4. Using tongs, place the shrimp skewers over the hottest part of the fire and grill until bright pink on the first side, about 2 minutes. Turn and cook until bright pink on the second side, about 2 minutes longer. The shrimp should be firm to the touch at the thickest part. Transfer to a plate.
5. Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute. Using tongs, turn and grill until puffed on the second side, about 1 minute longer.
6. Place 1 tortilla on each of 4 warmed individual plates. Arrange the shrimp in the center, dividing them evenly, and top each portion with a large spoonful of the salsa. Serve immediately, passing the remaining salsa at the table.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.
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