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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 |
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- 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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