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Pineapple Shrimp Tacos

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: 30 minutes

  1. Coat pineapple in 1 tbsp. olive oil. Place on a baking sheet and broil for 5-8 minutes. Set aside.

  2. 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.

  3. Create a bed of shredded purple cabbage on Casa Mendosa™ 50% Corn 50% Wheat Tortillas, add seasoned shrimp, broiled pineapple and crumbled queso fresco.

  4. Squeeze lime juice on top for extra flavor, serve with lime wedges and enjoy!

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