Firecracker Shrimp Tacos with Pineapple Salsa
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Recipe by The Healthy Maven.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ lb shrimp112 cal
- ½ tbsp olive oil (divided)66 cal
- ¾ tbsp sweet chili sauce19 cal
- ¼ tbsp honey15 cal
- juice, 1 lime0 cal
- ¼ tsp hot sauce1 cal
- salt and pepper, to taste0 cal
- ¼ clove of garlic1 cal
- ¼ inch knob fresh ginger, grated3 cal
- ½ green onions, chopped2 cal
- optional: 1/2 tsp red chili flakes0 cal
- ¼ cup pineapple salsa102 cal
- ¼ large avocado, cubed60 cal
- 2 corn tortillas239 cal
- optional: handful of chopped cilantro, radishes, cheese etc..not counted
Contains shellfish
Optional extras add milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
In a large bowl combine 1 tbsp olive oil, sweet chili sauce, honey, lime juice, hot sauce and salt and pepper.
- 02
Add shrimp to sauce and coat well. Let marinate for at least 10 minutes in fridge (longer is even better).
- 03
Make Pineapple Salsa according to instructions HERE.
- 04
To a pan add olive oil and heat over medium. Add garlic and ginger and cook for one minute.
- 05
Add shrimp and all of sauce to pan and cook for 2-3 minutes per side or until shrimp is cooked all the way through.
- 06
Top with green onions and chili flakes (if using).
- 07
Warm corn tortillas slightly in the microwave (about 10 seconds) or over stovetop to slightly char.
- 08
Top with pineapple salsa, firecracker shrimp and cubed avocado and optional toppings.
- 09
Serve immediately.