Pineapple Shrimp Tacos

Pineapple Shrimp Tacos

Pineapple contains bromelain, an enzyme that acts as a POWERFUL meat tenderizer. I have found that if you attempt to marinate the shrimp (or chicken) instead of cooking immediately that it can negatively impact the texture of the cooked meat. Bromelain quickly denatures at just over 150 degrees Fahrenheit, so by immediately applying heat you can lessen this effect.

Pineapple Shrimp Tacos

1 lb shrimp, peeled and deveined

Tortillas of choice, The Real Coconut brand are my favorite

Chimichurri in the Blender!

1 bunch Cilantro, washed, torn

1 medium shallot, quartered

1 clove garlic

¼ cup Apple Cider Vinegar or Coconut Vinegar

¼ cup Olive or Avocado Oil

2 cups diced pineapple (Fresh or Frozen)

1 tsp salt

Combine all in food processor or blender, blend until smooth. Arrange 1 lb shrimp on a foil lined sheet tray(skewer if you are grilling), pour half of chimichurri over shrimp and toss to coat. Immediately place under broiler or on grill for 6-8 minutes until tops start to brown. 

Pineapple contains bromelain, an enzyme that acts as a POWERFUL meat tenderizer. I have found that if you attempt to marinate the shrimp (or chicken) instead of cooking immediately that it can negatively impact the texture of the meat. Bromelain denatures at just over 150 degrees Fahrenheit, so by putting it directly into the oven (or on to the grill)

Cabbage Slaw

¼ head each, Purple & Green Cabbage, cored and finely shredded

¼ fresh pineapple, peeled cored, medium chopped

3 green onions, thinly sliced

Remaining Chimichurri Mix blended with 1/2 avocado (if desired)

Toss until combined

Assembly

Heat tortillas in a little bit of fat, just until pliable. Top with shrimp and cabbage slaw. Dig in!


 

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