Shrimp and Pineapple Tacos With Black Bean Salad

shrimp-pineapple-tacos
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 402 calories
    • 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
  • October 2012

Ingredients

  1. Check 1 15.5-ounce can black beans, rinsed
  2. Check 2 scallions, thinly sliced
  3. Check 1tablespoon fresh lime juice
  4. Check 4tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1pound frozen peeled and deveined large shrimp, thawed
  7. Check 1/2 medium pineapple—peeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
  8. Check 1/2teaspoon ground cumin
  9. Check 1/4teaspoon cayenne pepper
  10. Check 8 6-inch corn tortillas, warmed
  11. Check 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.