Tropical Shrimp Tacos

Tropical Shrimp Tacos

Foodie for the Soul

The most delicious shrimp taco you will ever put in your mouth! This recipe comes from my cravings to combine spanish and asian flavors! You have to let me know what you think when you try this at home! This is easy and some of the ingredients you just purchase at the store, so all you gotta worry about prepping are the peppers, onions, shrimp and cilantro!
















Serves 4-6 people

Ingredients:
Pita tortillas (healthier option- Sahara pita pockets are my favorite) or corn tortillas (the soft kind - I like the "La Banderita" brand.)

Toppings:
Fresh guacamole (I buy the one already made from Whole Foods)
Sour cream
Shredded Mexican cheese or feta cheese
Black bean corn salsa (whole foods or trader joes)
Shredded lettuce

Shrimp recipe:
Soy sauce
2.5lbs of shrimp (raw, peeled, and deveined)
1 can of pineapple chunks
1 diced orange or yellow pepper
1 chopped onion
1 teaspoon of minced garlic
1 1/2 tablespoons Fresh cilantro
1 1/2 teaspoon Garlic powder
Chipotle tobasco or KIM Korean sweet and spicy sauce (Available at whole foods)
1/2 tblsp Sesame oil
1 teaspoon Cumin
Kalbi Sauce (Chinese section of Giant) or minced ginger, minced garlic, soy sauce, honey and rice vinegar mixed together
Lemon juice

Instructions:
Rinse shrimp under cold water, remove tails. With scissors cut one shrimp into three pieces (this makes them in perfect bite size for tacos). Place shrimp in a bowl with garlic powder, garlic, cilantro, a squirt of lemon juice, 1/2 tablespoon of sesame oil, sprinkle some chipotle tobasco or KIM sweet and spicy sauce, salt and pepper, add cumin, 1/2 cup of the Kalbi Korean BBQ sauce or the Asian marinade. Toss shrimp in seasonings and marinade and set aside.

Preheat oven to 350 degrees if you have pita pockets as your taco tortilla.

In a wok or large deep pan, add another 1/2 tablespoon of sesame oil, add chopped onions, diced bell pepper and pineapple chunks. Stir fry until onions are translucent. Add shrimp. Cook shrimp on high for 6-8 minutes or until whitish orange. Towards the end add a splash of some soy sauce. Stir around one more time.

Place pitas spaced apart on a sheet of aluminum foil to heat them up in the oven for the tacos. Or if you have the banderita corn tortillas simply wrap them in a damp paper towel place on a plate and microwave for 40 seconds.

Use the guacamole, sour cream, black bean corn salsa, shredded lettuce, and shredded cheese or feta as your taco toppings. :)

Enjoy!