Pineapple Shrimp Tacos

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 16 shrimp, shelled and deveined
  • 8 corn tortillas
  • 1/2 seedless cucumber, cubed
  • 1/2 pineapple, cubed
  • 1 jalapeño, thinly sliced
  • 1/2 avocado
  • 2 tablespoons greek yogurt
  • Cholula Green Pepper Hot Sauce
  • a few shakes of juice of 1/2 lime
  • cilantro, chopped for topping
  • queso fresco for topping

  • 1
    In grill pan, grill the shrimp until slightly charred and cooked through. Set aside.
  • 2
    Add the cubed cucumber, pineapple and jalapeño into a mixing bowl and combine. Let sit for about 5-10 minutes.
  • 3
    In a separate bowl, add the avocado, greek yogurt, Cholula Green Pepper and lime juice. Mix until the avocado is thoroughly incorporated and the crema is of a drizzling consistency. You may need to add a little water at a time to thin out the crema if too thick.
  • 4
    Fold tortillas in half and lay onto a heated grill pan for about 1 minute on each side until they are warmed through and hold their folded shape.
  • 5
    To assemble, add a large scoop of the cucumber and pineapple salsa and place two shrimp on top. Drizzle the avocado crema and crumble queso fresco over the tacos. Serve with lime wedges.


Recipe By:  Recipe by Camille Styles