Shrimp and Pineapple Tacos With Black Bean Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 402
- Fat 16g
- Sat Fat 2g
- Cholesterol 168mg
- Sodium 730mg
- Protein 25g
- Carbohydrate 42g
- Sugar 7g
- Fiber 8g
- Iron 5mg
- Calcium 113mg
What does this mean? See
Nutrition 101
.
Quick Tip
The enzymes from the pineapple will start to cook the shrimp on contact, so for best results, assemble the kebabs just before
cooking.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
