Shrimp and Pineapple Tacos with Black Bean Salad

Shrimp and Pineapple Tacos With Black Bean Salad
.source: Real Simple
You can put these on skewers as shown above or just grill in a pan as described below.
1-15.5-ounce can black beans, rinsed
2 scallions, thinly sliced
1 Tablespoon fresh lime juice
4 Tablespoons olive oil
salt and black pepper
1 pound frozen peeled and deveined large shrimp, thawed
1/2 medium pineapple—peeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
8-6 inch corn tortillas, warmed
toppings: cut-up avocado, salsa verde, cilantro, and hot sauce

Heat broiler. Place the shrimp and pineapple on a foil-lined large broiler-proof baking sheet. Rub with 2 tablespoons of oil and season with 1/2 tea. cumin,1/4 tea. cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Broil until the shrimp are opaque throughout, about 3 to 4 minutes per side.

Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.

Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.

Serves: 4 
Note: It worked best for our family to put the shrimp with half the pineapple and broil the other half of your pineapple separately. Our vegetarian had pineapple and black bean tacos. 

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