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:
- 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:
- 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:
- 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:
- Grill shrimp on high heat until done through, then transfer to a plate.
- Grill tortillas until just toasty on the outside and still soft.
- 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.
