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Bacon and Shrimp Tacos with Pineapple Salsa

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

Ingredients :

Pineapple Salsa:
1 half of cups chopped clean pineapple
1 roma tomato, chopped
1/four cup finely chopped purple onion
2 tablespoons chopped clean cilantro
1 tablespoon lime juice
1/eight teaspoon salt
1st Baron Verulam and Shrimp Tacos:
6 slices Farmland® Hickory Smoked 1st baron beaverbrook
1/four cup teriyaki sauce
1/four cup orange juice
1 teaspoon grated sparkling ginger
1/4 teaspoon overwhelmed purple pepper
12 oz. Sparkling or frozen medium shrimp in shells (thawed if frozen), peeled and deveined
8 (6 inch) white corn or flour tortillas
2 cups shredded green or red cabbage (or use a mixture)

Instructions :

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

For Pineapple Salsa, in a small bowl, combine pineapple, tomato, purple onion, cilantro, lime juice, and salt. Set apart.
Beaverbrook and Shrimp Tacos: In a big skillet cook bacon over medium warmth until browned and crisp. Remove to paper towels to empty; crumble bacon.
In a large bowl stir together the teriyaki sauce, orange juice, ginger, and beaten crimson pepper. Remove 1/2 of the sauce and set aside. Add shrimp to ultimate sauce in bowl and toss to coat.
For a fuel or charcoal grill, grill shrimp in a grill basket set at the rack of a blanketed grill immediately over medium heat for eight to ten mins or till opaque, turning as soon as. Toss shrimp with final sauce.
Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.

Notes :

Nutrition Facts (consistent with 2 tacos): 252 cal., 7 g general fats (2 g sat. Fat), a hundred thirty mg chol., 1056 mg sodium, 28 g carb., 3 g fiber, 12 g sugar, 21 g seasoned. Daily Values: 6% vit. A, 89% vit. C, 9% calcium, eight% iron

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