Shrimp and Pineapple Tacos With Black Bean Salad

Shrimp and Pineapple Tacos With Black Bean Salad
José Picayo
Broiled pineapple chunks add a refreshing burst of sweetness to the spiced shrimp.

Get the recipe for Shrimp and Pineapple Tacos With Black Bean Salad.
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
15.5-ounce can black beans, rinsed
2
scallions, thinly sliced
1
tablespoon
fresh lime juice
4
tablespoons
olive oil
kosher salt and black pepper
1
pound
frozen peeled and deveined large shrimp, thawed
1/2
medium pineapple—peeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
1/2
teaspoon
ground cumin
1/4
teaspoon
cayenne pepper
8
6-inch corn tortillas, warmed
cut-up avocado, salsa verde, cilantro, and hot sauce, for serving

Directions

  1. Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
  2. Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tablespoons of oil and season with the cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Broil the skewers until the shrimp are opaque throughout, 3 to 4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 402
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 168 mg
  • Sodium 730 mg
  • Protein 25 g
  • Carbohydrate 42 g
  • Sugar 7 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 113 mg
What does this mean? See Nutrition 101.

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