Shrimp and Pineapple Tacos With Black Bean Salad

shrimp-pineapple-tacos
Photo by José Picayo
Shrimp and Pineapple Tacos With Black Bean Salad 4.0 29 5 1
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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

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.

Ingredients

  1. Check 1 15.5-ounce can black beans, rinsed
  2. Check 2 scallions, thinly sliced
  3. Check 1 tablespoon fresh lime juice
  4. Check 4 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 pound 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 1/2 teaspoon ground cumin
  9. Check 1/4 teaspoon 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.

 

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