Tacos are a great option for slightly-panicked cooking. You can always substitute ingredients or find a way to use up what you have. When life gives you frozen shrimp, you better grill it!
Tacos are a great option for slightly-panicked cooking. You can always substitute ingredients or find a way to use up what you have. When life gives you frozen shrimp, you better grill it!
Ingredients
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2 plum tomatoes, cored and diced
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1/ 4 cup fresh cilanto, finely chopped
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2 tablespoons minced shallot
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1 lime, zested and juiced
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Kosher salt, to taste
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Black peppercorns, freshly ground, to taste
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1 medium pineapple, peeled, cored, and sliced in planks
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2 tablespoons La Tourangelle Organic Canola Oil
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Kosher salt
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1 pound shrimp, peeled and deveined
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2 tablespoons La Tourangelle Organic Canola Oil
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1 tablespoon ground cumin
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1 tablespoon paprika
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Koser salt
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Corn tortillas
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Sliced radishes
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Sour cream
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Guacamole
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Fresh lime slices
Pico De Gallo:
Pineapple:
Shrimp:
For Assembly:
Directions
Make the pico. Combine all ingredients in a medium bowl and season to taste.
Preheat a grill to medium high heat. Brush pineapple planks with oil. Arrange shrimp on a skewer (piercing each individual shrimp twice with a skewing to avoid twisting). Brush both sides with oil and season both sides with paprika, cumin, salt, and pepper.
Arrange pineapple planks on grill and cook with grill covered until charred and softened, about 8 minutes per side. Remove from grill and chop into 1-inch cubes.
Meanwhile, arrange shrimp skewers on grill and cook covered until charred and pink, about 2 minutes per side. Remove from grill.
Warm tortillas and arrange tacos with shrimp, pineapple, pico, and desired toppings. Serve immediately.