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-jalapeÃ±o 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-jalapeÃ±o 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-jalapeÃ±o salsa:
1 cup finely diced pineapple
1 jalapeÃ±o, finely diced
1 roma tomato, seeds removed, finely diced
1 clove garlic, minced
Juice of 1/2 lime
Drizzle olive oil
S + P
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, jalapeÃ±o, 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-jalapeÃ±o salsa, and cotija cheese. Garnish with fresh cilantro and lime wedges, if desired.
These tacos look fantastic and the name of your blog is adorable! I say that to my kids all the time (several times a day infact) and don’t know too many people that use that expression. Congrats on being on Taste Spotting today! 🙂
I joined the gym and am headed to some yoga classes too so I’m ready to be kick-ass. Let do it! And then let’s eat some of those tacos. Poolside would be nice. Love the pineapple jalapeno and the honey in the marinade.
These look delicious! I love your quick dinners…so yummy.
But can I gently say, as a yogi for over a decade, that yoga is more about exploring your inner self while you exercise your body, and less about `kicking ass.`
Crow pose is a perfect example — while it looks like it`s about strength, it`s actually all about balance when you get it right.
Sorry `bout that — yogi lecture now over. 🙂
Theresa, oh my gosh I don’t think I knew you were a yoga guru! That’s so awesome– now I have a mentor! 🙂 No, I know what you mean though and you don’t have to apologize about it one bit. What I really meant to express (and failed miserably) was that this is a goal of mine, to really practice yoga and be comfortable with it– and to improve my balance b/c it’s honestly very horrible, and so the “kicking-ass” comment was just my way of saying “I’m determined to do this for myself and be happy.” Maybe that doesn’t make sense either. Oy! :-p
Perfect summer send off… the mornings are finally starting to cool off here but we still have a few more weeks of warm weather. I think these are going directly on the end of summer agenda.
Wow, the flavours here sound divine! I could seriously go a few… so fresh and tangy and awesome. P.S. Good luck with yoga!
kick ass includes cotija! The Parm of Mexico… GREG