Shrimp and Pineapple Tacos with Black Bean Salad - Real Simple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 15.5 oz can black beans, rinsed |
2 scallions, thinly sliced |
1 tablespoon(s) fresh lime juice |
4 tablespoon(s) olive oil |
kosher salt and black pepper |
1 pound(s) frozen peeled and deveined large shrimp, thawed |
1/2 medium pineapple-peeled, cored, and cut into 1 1/2 inch chunks 4 cups |
1/2 teaspoon(s) ground cumin |
1/4 teaspoon(s) cayenne pepper |
8 6 inch corn tortillas, warmed |
cut up avocado, salsa verde, cilantro, and hot sauce, for serving |
Directions:
1. Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile in a medium bowl, combine the beans, scallions, lime juice, 2 TBSP. of the oil, and 1/4 tsp. each salt and pepper.
2. Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tbsp of oil and season with the cumin, cayenne, 1/2 tsp. salt and 1/4 tsp pepper.
3. Broil the skewers until the shrimp are opaque throughout, 3-4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.
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