Because it should be, and this shrimptaco recipeshould be on your weekly rotation.
Theyre quick and easy to make on a weeknight and loaded with zesty flavor.
If cooking for two, simply halve the recipe instead of storing leftoversshrimp can turn rubbery if reheated.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
The zesty shrimp-pineapple combo is more versatile than you think.
Try it on a rice bowl, over greens in a salad, or on tostadas.
This recipe was developed by Melissa Gray.
Add shrimp and toss to coat.
Let marinate at room temperature for 15 minutes.
Meanwhile, whisk crema, remaining 2 tablespoons lime juice, and remaining 1/4 teaspoon salt in a bowl.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high.
Add pineapple rings; cook until charred on both sides, 1 to 2 minutes per side.
Transfer to a cutting board and chop into 1/2-inch pieces.
Wipe skillet clean and return to medium-high heat.
Divide cabbage among tortillas.
Top with shrimp and pineapple.
Sprinkle with cilantro and serve with lime-crema mixture for drizzling.
2,000 calories a day is used for general nutrition advice.
