Chipotle Shrimp Tacos with Pineapple-Jalapeno Salsa + Cotija Cheese

 

Let’s pat summer on the head and send them off with something tasty shall we? Here’s my last hurrah for outdoor fresh eatin’ with a tropical flair. I started making this pineapple-jalapeño salsa in the early warmer months when I was craving something light and refreshing to put over grilled fish. It’s so good and a fun departure from the typical savory tomato salsa. Also, it’s tasty enough to eat by the spoonful. Since this salsa was sweet and bursting with fruity flavor, I thought it would go well with something spicy: enter the chipotle pepper. I marinated some good shrimp in a slurry of pureed chipotle and honey and then gave them a quick sear on the pan. This is super easy and stress-free, plus you can eat it pool-side and still manage to look chic. Aviator sunglasses only though, please.

Also, I’ve decided to join a yoga studio…

 

 

…so I can be this kick-ass.

 

Let’s be kick-ass together, yes?

 

 

Chipotle shrimp tacos with pineapple-jalapeño salsa + cotija cheese

Makes enough tacos for about 2 peoples

 

For the marinade:

1 tablespoon pureed chipotle peppers in adobo sauce

Juice of 1/2 lime

2 teaspoons honey

2 tablespoons olive oil

S + P

 

1 pound medium-sized shrimp, peeled and cleaned

 

For the pineapple-jalapeño salsa:

1 cup finely diced pineapple

1 jalapeño, finely diced

1 roma tomato, seeds removed, finely diced

1 clove garlic, minced

Juice of 1/2 lime

Drizzle olive oil

S + P

 

Tortillas

Cotija cheese, crumbled

Fresh cilantro, chopped, for garnish

Limes, for garnish

 

// In a small bowl, whisk together the chipotle, lime juice, honey, olive oil, and salt and pepper. Dump the shrimp into the bowl and toss until it’s coated really well. Let marinate for about 10 minutes.

While this marinates, make the salsa: in a small bowl, combine the pineapple, jalapeño, tomato, garlic, lime juice, olive oil, and salt and pepper. Cover, and stash in the fridge.

 

Grab a medium-sized fry pan and set it over medium-high heat. Saute the shrimp until golden brown on both sides, about 4-5 minutes total. Set aside on a cutting board to cool slightly before chopping into bite-sized pieces.

Serve tacos with warm tortillas, pineapple-jalapeño salsa, and cotija cheese. Garnish with fresh cilantro and lime wedges, if desired.

 

Provecho!