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Blackened Shrimp Tacos with Pineapple Pico de Gallo

Blackened Shrimp Tacos with Pineapple pico de gallo.


16 oz peeled, tail off, deveined shrimp 35-40 size. 5 blue corn tortillas 10 oz shredded cabbage 6 oz queso fresco blackening seasoning to taste ¼ each pineapple, small dice 5 oz small dice tomato 3 oz chopped jalapeno 3 oz small dice white onion 3 oz lime juice 1 oz fresh garlic, minced salt and pepper to taste 4 ½ oz extra virgin olive oil 1 oz fresh cilantro, minced

Nutritional information

No nutrition information available


In a small saute pan, add 4 oz of olive oil, when it is up to medium heat, add shrimp and start cooking. Incorporate blackening seasoning and continue cooking. In the meantime in a bowl, add diced tomato, jalapeno, onion, garlic, pineapple, lime juice, cilantro, remaining ½ oz of olive oil and season with salt and pepper. When shrimp is cooked completely, remove from heat and keep hot. Start heating corn tortillas until lightly toasted, add 3 oz of shrimp and queso fresco. When the cheese slightly starts to melt remove from heat and add cabbage and pico de gallo. serve as appetizer or can be served as entree with latin rice and black beans