Shrimp and Pineapple Tacos With Black Bean Salad
José Picayo
How to Make It
Step 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.
Step 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.
Step 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.
Chef's Notes
eogeog
2014-06-22T17:06:24-04:00
Made this for visiting family and it was a big hit. Made a double batch and cooked the second batch under the broiler since the grill was full. Worked just as well and not nearly as much prep (no skewers). We offered both flour and corn tortillas and got about equal uptake. If you have people who like spicy, Cholula Hot Sauce is the perfect match. Enjoy!
Homegirl2180
2012-11-11T07:24:52-05:00
What can I say? This was so yum. I turned the avocado into guacamole to make it more spreadable for the tacos. No left overs. I loved the shrimp and pineapple pairing with a kick of hot sauce. Excellent.
Elisabee
2012-11-03T18:01:53-04:00
Really great recipe and easy. No leftovers!
