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Week of 6/26/17

Shrimp Tacos with Pineapple
and honey-basil slaw / tropical smoothie

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Shrimp Tacos with Pineapple
The tropical-inspired flavors of these shrimp tacos are super refreshing and require very little time at the stove to prepare. Enjoy them with a pineapple and banana smoothie on the side for a meal that is designed to help you beat the summer heat.
Tags
Minimal Heat Required, Quick and Easy
Proteins
Shellfish
Cuisines
Caribbean
Save recipe
108

Ingredients

Metric
Servings:
4
Shrimp Tacos with Pineapple:
  • Coriander, dried - 1 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Jalapenos (opt) - 1 , diced
  • Pineapple, diced fresh or canned - 1 cup
  • Shrimp, peeled and deveined - 1 lb
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Yogurt, plain or Greek - 1/2 cup
  • Hot sauce (opt) - for serving
Honey Basil Slaw:
  • Basil - 6 leaves , chiffonade
  • Honey - 2 tsp
  • Lime juice - 2 tsp
  • Oil, olive - 1 Tbsp
  • Coleslaw mix - 5 oz (sub shredded cabbage)
Pineapple and Banana Smoothie:
  • Pineapple, diced fresh or canned - 2 cups
  • Bananas - 1
  • Yogurt, plain or Greek - 1/2 cup
  • Ice - 1 cup
  • Water - 3/4 cup (sub orange juice)

Prep

  1. Make slaw - Chiffonade basil. Whisk together honey, lime juice and olive oil. Toss with basil and coleslaw mix and refrigerate for 30 minutes to let the flavors come together.
  2. Make spice mix - Combine coriander, cumin, paprika, chili powder and salt. (Can be done up to 5 days ahead)
  3. Jalapenos / Pineapple (portion for the tacos) - Prep as directed and combine. Remember to reserve the portion of the pineapple for the smoothie. (Can be done up to 3 days ahead)
  4. Shrimp - Defrost, rinse and pat dry. Toss with spice mix.
  5. Make smoothie - Combine pineapple (portion for the smoothie), bananas, yogurt, ice and water in a blender. Blend until smooth. Add some additional water, if needed, to reach a smooth, pourable consistency.

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Make

  1. Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute until shrimp is cooked through, ~4 minutes.
  2. Season slaw with some salt and pepper.
  3. Heat tortillas according to package directions.
  4. Spread the insides of the tortillas with yogurt before filling them with slaw, shrimp, pineapples and jalapenos. Top with hot sauce (if you’d like). Enjoy smoothies on the side.

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