And it was good. Though if you don’t like spicy food, I admit, I went overboard with the peppers, you might want to cut them down or leave them out.
1 pound shrimp, cleaned
2 tablespoons vegetable oil
1 cup fresh pineapple, diced fine
1/2 cup tomato, diced fine
1/4 cup onion, diced fine
2 tablespoons cilantro, minced
1 small jalapeno, minced
1 lime, cut in half
1/2 cup sour cream
1 teaspoon chipotle in adobo sauce, mushed into a paste
4 whole wheat tortillas, taco size
Combine pineapple, tomato, onion, cilantro, jalapeno and 1/2 of the lime’s juice. Cover and store in the fridge for 30 minutes or more.
Combine sour cream, chipotle and the other 1/2 lime’s juice.
In a skillet put oil and warm on high. Add shrimp and stir until the shrimp is mostly pink.
Warm the tortillas in the microwave and assemble the tacos. Tortilla, shrimp, pineapple salsa and chipotle cream.
Serve with beans (black beans or refried beans cooked with garlic and cumin are good) or rice (cook rice according to package instructions but add 1/4 – 1/2 cup salsa)on the side. You can also add shredded cabbage to the tacos if you want. And the leftover pineapple can be skewered and grilled and served on ice cream if you want, it’s a wonderful finish to a spicy dinner. 🙂