Sauteed Tequila Lime Shrimp Tacos With Mango-Pineapple Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the shrimp tacos2–4 tablespoons olive oil1 garlic clove, chopped1/2 teaspoon ground cuminPinch red pepper flakes1 pound medium shrimp, deveined3 tablespoons high-quality tequilaSalt, to tastePepper, to taste1 teaspoon dried chipotle powder2–3 tablespoons cilantro, chopped4 whole-wheat tortillasFor the mango-pineapple salsa1 large ripe mango, chopped1/4 cup red onions, chopped1/4 cup red bell pepper, chopped1 8-ounce can pineapple tidbits in juice, drained1 tablespoon freshly squeezed lime juice1–2 tablespoons cilantro, choppedSalt, to taste
1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.
2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.
3. Plate one tortilla per person and serve three shrimp in each taco.
4. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHARRAHS84.
2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.
3. Plate one tortilla per person and serve three shrimp in each taco.
4. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHARRAHS84.
Nutritional Info Amount Per Serving
- Calories: 470.7
- Total Fat: 14.6 g
- Cholesterol: 221.0 mg
- Sodium: 749.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 3.2 g
- Protein: 28.8 g
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