Pineapple Shrimp Tacos

Pineapple Shrimp Tacos

1 lb shrimp, peeled and deveined

Tortillas of choice, my sweet potato tortillas are my fave (obviously!)

Chimichurri in the Blender!

1 bunch Cilantro, washed, torn

1 medium shallot, quartered

1 clove garlic

¼ cup Apple Cider Vinegar or Coconut Vinegar

¼ cup Olive or Avocado Oil

2 cups diced pineapple (Fresh or Frozen)

1 tsp salt

Combine all in food processor or blender, blend until smooth. Arrange 1 lb shrimp on a foil lined sheet tray(skewer if you are grilling), pour half of chimichurri over shrimp and toss to coat. Immediately place under broiler or on grill for 6-8 minutes until tops start to brown. 

**Pineapple contains bromelain, an proteolytic enzyme that acts as a POWERFUL meat tenderizer, because it breaks down proteins. I have found that if you attempt to marinate the shrimp (or chicken) instead of cooking immediately that it can negatively impact the texture of the meat. Bromelain denatures at just over 150 degrees Fahrenheit, so by putting it directly into the oven (or on to the grill). You still get the digestive benefit of the bromelain by eating the slaw which contains more raw pineapple!

Cabbage Slaw

¼ head each, Purple & Green Cabbage, cored and finely shredded

¼ fresh pineapple, peeled cored, medium chopped

3 green onions, thinly sliced

Remaining Chimichurri Mix blended with 1/2 avocado (if desired)

Toss until combined

Assembly

Heat tortillas, just until pliable. Top with shrimp and cabbage slaw. Dig in!