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Pineapple Shrimp Tacos

Serves 2 / 30 mins

Ingredients

  • 6 Casa Mendosa® 50% Corn 50% Wheat Small Tortillas
  • ¼ tsp. cayenne pepper
  • 1 tbsp. siracha
  • 2 tbsp. olive oil
  • 1 tsp. coarse sea salt
  • 1 lb. shrimp, peeled and deveined, tails removed
  • 2–3 cups shredded purple cabbage
  • ½ cup crumbled Queso Fresco
  • 1 cup chopped pineapple
  • 1 lime for juice and 2 limes for lime wedges

Directions

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

  • Coat pineapple in 1 tbsp. olive oil. Place on a baking sheet and broil for 5-8 minutes. Set aside.
  • Pat shrimp dry with a paper towel and toss in a small bowl with siracha sauce, 1 tbsp. olive oil and cayenne. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Set aside.
  • Create a bed of shredded purple cabbage on Casa Mendosa® 50% Corn 50% Wheat Tortillas, add seasoned shrimp, broiled pineapple and crumbled queso fresco.
  • Squeeze lime juice on top for extra flavor, serve with lime wedges and enjoy!

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