Shrimp And Pineapple Tacos

Easy weeknight tacos . . . pairing shrimp with fresh pineapple. This recipe requires only a handful of ingredients and makes great leftovers!

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Servings: 4

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

16 soft corn tortillas

1 lb . shrimp, shelled and deveined

1/2 cup lime basil dressing [i](i use maple grove farms of vermont fat free variety. )[/i]

8 slices of fresh pineapple

1/2 cup monterrey jack cheese

fresh parsley

1 lime, quartered

1 pat butter

1 tbsp vegetable oil

1/2 small sweet onion, sliced


1Preheat broiler.

2Add shrimp to a bowl and add dressing. Allow to marinate while preparing other ingredients.

3Meanwhile, cut pineapple into long, 1/4 inch thick slices. Lay on a foil lined pan and dot with butter. Broil until it begins to brown and color deepens, flip to other side.

4Prepare a foil lined pan for shrimp and layer shrimp in a single layer. Broil until it turns pink and then flip. When second side is pink, remove from oven.

5In an omelet pan, add vegetable oil and heat on medium. Add corn tortillas and heat until you see bubbles, flip and heat on other side. Remove to a warm plate and cover, as you continue heating remaining tortillas.

6To serve, layer two tortillas and add 1 Tbsp cheese to bottom, add 3-4 shrimp (depending on size) and a slice of pineapple, top with parsley and onion.

7Squeeze lime juice over full taco.

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