Simple Chipotle Shrimp Tacos

Looking for the perfect summer meal? Well, look no further! This recipe for chipotle shrimp tacos with a quick pineapple salsa is bursting with bold flavor and fresh ingredients, is transplant friendly and comes together quickly!

Prep time: 45 minutes
Cook time: 20 minutes
Total: 1 hour 5 minutes

Ingredients

Pineapple Salsa

• 1 cup pineapple, chopped
• 2 tablespoon green onions, chopped
• 1 tablespoon red onion, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice

Shrimp Tacos

• ¼ cup olive oil
• 2 cloves garlic, chopped
• 1½ tablespoon Southwest Chipotle Mrs. Dash
• 1½ pounds shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)
• 4 corn tortillas, taco size
• 2 cups cabbage, shredded

Directions

1. In medium bowl, mix olive oil, garlic and Southwest Chipotle Mrs. Dash. Toss shrimp into this mixture, coating shrimp well. Set aside to marinate while you put salsa together. Shrimp mixture can also be made ahead of time and marinated in refrigerator.
2. Mix pineapple salsa ingredients in a small bowl. Cover and set aside.
3. Heat skillet over medium heat. Add shrimp mixture to pan and cook approximately 4 minutes, turning shrimp once, until heated through. (Shrimp can also be cooked on the grill.). Assemble tacos by dividing shrimp mixture among the 4 tortillas. Top with 1/4 cup shredded cabbage. And finally top each taco with 1/4 of the salsa mixture. Each taco will be overstuffed.

Portions: Makes 4 tacos

This dairy-free, gluten-free, low-calorie, low-cab, low-fat, low-phosphorous, low potassium, low-protein, low-sodium recipe is appropriate for diabetes, CKD stages 1, 2, 3, 4 & 5, dialysis and transplant diets.

Disclaimer: Contains shellfish or raw or undercooked food products.