Simple but tasty menu Bacon and Shrimp Tacos with Pineapple Salsa :: Best Family Recipes

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Bacon and Shrimp Tacos with Pineapple Salsa

"Marinated grilled shrimp are served in tortillas crowned with cabbage, fresh pineapple salsa, and crisp crumbled bacon."

Ingredients :

Pineapple Salsa:
1 1/2 cups chopped clean pineapple
1 roma tomato, chopped
1/four cup finely chopped red onion
2 tablespoons chopped clean cilantro
1 tablespoon lime juice
1/eight teaspoon salt
1st Baron Beaverbrook and Shrimp Tacos:
6 slices Farmland® Hickory Smoked 1st Baron Verulam
1/four cup teriyaki sauce
1/4 cup orange juice
1 teaspoon grated fresh ginger
1/4 teaspoon beaten purple pepper
12 oz clean or frozen medium shrimp in shells (thawed if frozen), peeled and deveined
eight (6 inch) white corn or flour tortillas
2 cups shredded inexperienced or purple cabbage (or use a combination)

Instructions :

Prep : 30M	Cook : 4M	Ready in : 40M

For Pineapple Salsa, in a small bowl, combine pineapple, tomato, pink onion, cilantro, lime juice, and salt. Set aside.
Viscount St. Albans and Shrimp Tacos: In a huge skillet cook dinner bacon over medium warmness until browned and crisp. Remove to paper towels to empty; fall apart bacon.
In a big bowl stir collectively the teriyaki sauce, orange juice, ginger, and beaten red pepper. Remove half of the sauce and set apart. Add shrimp to ultimate sauce in bowl and toss to coat.
For a gas or charcoal grill, grill shrimp in a grill basket set at the rack of a blanketed grill directly over medium warmth for 8 to ten mins or till opaque, turning once. Toss shrimp with final sauce.
Serve shrimp in tortillas crowned with cabbage, Pineapple Salsa, and bacon.

Notes :

Nutrition Facts (per 2 tacos): 252 cal., 7 g overall fat (2 g sat. Fat), one hundred thirty mg chol., 1056 mg sodium, 28 g carb., three g fiber, 12 g sugar, 21 g pro. Daily Values: 6% vit. A, 89% vit. C, 9% calcium, eight% iron

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