Caribbean Shrimp Tacos with Jalapeno Pineapple Salsa

It’s Taco Tuesday! Caribbean Shrimp Tacos? Yum! Feel free to substitute with your favorite lean protein such as chicken breast, pork or favorite white fish!

Caribbean Shrimp Tacos with Jalapeno Pineapple Salsa

Servings:
2 Vegetable
1 Protein
1 Fruit
1 Starch

Suitable for all Freedom meal plans only

Ingredients: 

Shrimp.jpg

For the Shrimp:
1 portion large Shrimp, peeled and de-veined
Unflavored Non-Stick Cooking Spray
2 tsp Chipotle Chili Powder
1 tsp Allspice
½ tsp. Ginger, ground
½ tsp. Thyme, dried
¼ tsp. Cinnamon
Black pepper to taste
1 Tortilla 

For the Salsa:
1 small Tomato, cut in quarters
½ Jalapeno, seeded
2 cloves Garlic, skin on
1 fresh Lime, juiced
¼ cup Cilantro, roughly chopped
2/3 cup Pineapple, diced 

Preparation:
Preheat the oven to 425 degrees F. 

Spray baking sheet with unflavored non-stick cooking spray. Combine the shrimp, chili powder, all-spice, ginger, thyme, cinnamon and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatoes, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatoes are lightly charred. 

Set the shrimp aside. Squeeze the garlic cloves out of their skin. In a blender, add the roasted tomatoes, jalapeño, garlic, lime juice  and cilantro. Blend until smooth.  Stir in the pineapple. 

Stuff the shrimp into a warmed tortilla and top with the Roasted Jalapeño Pineapple Salsa.