Mini Shrimp Tacos

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Mini Shrimp Tacos

FOR THE BLACK BEAN & PINEAPPLE SALSA

Ingredients:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, minced
  • 2 Roma tomatoes, seeded and finely diced
  • 75 g (½ cup) pineapple, finely diced
  • 75 g (½ cup) red pepper, finely diced
  • 225 g (1½ cups) cooked and drained black beans
  • 30 ml (2 tablespoons) olive oil
  • 2 limes, juiced
  • 6 g (1 teaspoons) kosher salt
  • 8 g (¼ cup) loosely packed fresh cilantro leaves, coarsely chopped

Preparation:

  1. Combine all ingredients in a mixing bowl. Stir until blended.

FOR THE SHRIMP MARINADE

Ingredients:

  • 15 ml (1 tablespoon) olive oil
  • 5 g (1 teaspoon) chili powder
  • 6 g (1 teaspoon) kosher salt
  • 2 cloves garlic, minced
  • ½ kg (1 pound) medium shrimp (about 20), peeled and deveined
  • 8 sprigs cilantro, chopped

Preparation:

  1. Combine all ingredients in a mixing bowl. Stir until blended. Cover and store marinade in the fridge.

FOR THE CHIPOTLE MAYO

  • 2 chipotle peppers
  • 440 g (2 cups) commercial mayo

Preparation:

  1. Combine both ingredients in a food processor. Blend until smooth.

TO COMPLETE THE DISH

Ingredients:

  • 8-10 flour tortillas
  • ½ head iceberg lettuce, julienned

Preparation:

  1. Grill shrimp on high heat until done through, then transfer to a plate.
  2. Grill tortillas until just toasty on the outside and still soft.
  3. Assemble tacos by spreading desired amount of chipotle mayo on tortilla, then adding salsa, lettuce and shrimp. Garnish with cilantro leaves and a squeeze of lime.