Claire Corlett

Fish Food, Fish Tanks, and More
Tangy Pineapple Shrimp Tacos | Week 43 Taco Tuesday Cookbook

Tangy Pineapple Shrimp Tacos | Week 43 Taco Tuesday Cookbook


– No outdoor grill? No problem. These pineapple shrimp tacos come together in less than
10 minutes in the oven, making your Taco Tuesday awesome! They cook really fast, so
the first thing we want to do is place the oven rack about
six inches from the top and preheat the broiler to high. I have some medium raw, peeled and deveined shrimp in this bowl. If you purchase frozen shrimp, make sure that they’re fully thawed out before you get started. I have some fresh pineapple chunks that I wanna leave relatively big. You know, bite size. Then we’re just gonna thread
the shrimp and the pineapple through a skewer,
alternating with each piece. (bouncy playful music) You know what I love about
simple recipes like this one? They make Taco Tuesday
possible at my house, and we have a thing for Taco Tuesday. So much so that I put all my epic recipes inside my cookbook, “The
Taco Tuesday Cookbook”. By the way, if you’re looking
for it in the cookbook, the pineapple shrimp
tacos are on page 132. Now I’ll make sure to add a link to the recipe, and the cookbook details, right below this video,
so you can check it out. And if you’re a taco lover like I am, check out the other taco videos in the Taco Tuesday playlist. There are beef, chicken,
vegetarian, breakfast tacos, all the best tacos in one place. Now that these are done, we’re going to make
our epic basting sauce. So in this bowl I’m gonna
combine a little bit of oil, chili powder, cumin, salt, garlic, and the
juice of half a lime. The easiest way is to place the
skewers onto a baking sheet, and with a basting brush generously brush the oil and seasoning over
the shrimp and pineapple. Let’s place the baking sheet in the oven and broil for about two
minutes on each side, carefully flipping them over with tongs. When the skewers are cooked, we are gonna remove them from the oven. All we need are some toasty tortillas. I like to warm mine over an open flame, but you can of course warm them up in the microwave or the oven, while the shrimp skewers are cooking. To assemble the tacos, I’m gonna make a bed of purple
cabbage over the tortilla. Top it with a little
cilantro, and then I place two to three grilled shrimp
pieces and pineapple on the top. So simple and the perfect recipe to make Taco Tuesday delicious. Remember to check the link
right below this video for the recipe and “The Taco
Tuesday Cookbook” details. See you next week. (bouncy festive music)

4 comments on “Tangy Pineapple Shrimp Tacos | Week 43 Taco Tuesday Cookbook

  1. I'd add a wee bit of salsa and sour cream to drizzle on top, but other than that…perfect as always. Thanks so much for posting these ideas!! Makes my meal planning so much easier!! 🙂

  2. I bought your book first before i discovered you on YouTube !!! Fantastic cookbook. So many ideas !!! ❤️

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