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Pineapple and Shrimp Tacos
4
30 minutes
Ingredients
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8 corn tortillas
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1 onion
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2 cloves of garlic
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1 tablespoon vinegar
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1 tablespoon STAR apple cider vinegar
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½ cup orange juice
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Salt and pepper
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1 tablespoon STAR Extra Virgin Olive Oil
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21 oz raw fresh prawns, peeled
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½ pineapple
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1 tablespoon coriander
Instructions
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1.
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).
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2.
Cover the prawns with the sauce and stir to coat (ideally, leave the prawns in the refrigerator for a few hours to marinate).
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3.
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.
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4.
In the same pan, brown the pineapple sliced into pieces.
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5.
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.
