Pineapple and Shrimp Tacos
Serves 4 #STARFineFoods Ingredients: 8 corn tortillas 1 onion 2 cloves of garlic 1 tablespoon vinegar 1 tablespoon STAR apple cider vinegar ½ cup orange juice Salt and pepper 1 tablespoon STAR Extra Virgin Olive Oil 21 oz raw fresh prawns, peeled ½ pineapple 1 tablespoon coriander Instructions:Using a powerful blender, blend the onion, garlic cloves, vinegar, apple cider vinegar, orange juice, salt, olive oil and black pepper until it forms a smooth sauce (if it is very thick, you can add a splash of water).
Cover the prawns with the sauce and stir to coat (ideally, leave the prawns in the refrigerator for a few hours to marinate).
Cook the prawns (without the sauce) in a frying pan with a bit of extra virgin olive oil. Then remove them from the pan and set aside.
In the same pan, brown the pineapple sliced into pieces.
Heat the corn tortillas and fill them with the prawns and pineapple. Finally add the cilantro, lemon juice and some of the sauce, to taste.
Ingredients
- 8 corn tortillas
- 1 onion
- 2 cloves of garlic
- 1 tablespoon vinegar
- 1 tablespoon STAR apple cider vinegar
- ½ cup orange juice
- Salt and pepper
- 1 tablespoon STAR Extra Virgin Olive Oil
- 21 oz raw fresh prawns, peeled
- ½ pineapple
- 1 tablespoon coriander
Instructions
Using a powerful blender, blend the onion, garlic cloves, vinegar, apple cider vinegar, orange juice, salt, olive oil and black pepper until it forms a smooth sauce (if it is very thick, you can add a splash of water).
Cover the prawns with the sauce and stir to coat (ideally, leave the prawns in the refrigerator for a few hours to marinate).
Cook the prawns (without the sauce) in a frying pan with a bit of extra virgin olive oil. Then remove them from the pan and set aside.
In the same pan, brown the pineapple sliced into pieces.
Heat the corn tortillas and fill them with the prawns and pineapple. Finally add the cilantro, lemon juice and some of the sauce, to taste.
Using a powerful blender, blend the onion, garlic cloves, vinegar, apple cider vinegar, orange juice, salt, olive oil and black pepper until it forms a smooth sauce (if it is very thick, you can add a splash of water).
Cover the prawns with the sauce and stir to coat (ideally, leave the prawns in the refrigerator for a few hours to marinate).
Cook the prawns (without the sauce) in a frying pan with a bit of extra virgin olive oil. Then remove them from the pan and set aside.
In the same pan, brown the pineapple sliced into pieces.
Heat the corn tortillas and fill them with the prawns and pineapple. Finally add the cilantro, lemon juice and some of the sauce, to taste.
Total Time: 30 minutes
Serves: 4
