Caramelized Pork Tacos w/ Pineapple Salsa

Oh Tacos. So difficult for me to try to photograph yet so delicious that I can’t help but share.

Tacos are one of my favorite things to make when you’re tight on time. They’re always a crowd pleaser and as you can see with this recipe, the flavor combos are endless. This particular recipe is a new favorite of ours.

Last week we shared the recipe for the Pineapple Cucumber salsa which is totally a great salsa to make not just for tacos but for chips, a topping for fish, and eating by itself.

As you learned last week, the salsa is incredibly easy to make. These tacos, even though the process involves heat, aren’t that much harder to make. Check it out:

See?!? You can top this with spicy chili sauce or anything you want. Then serve with some tortillas chips and the remaining pineapple salsa and it’s the perfect dinner!

So delicious.

But serious question time. Seriously bloggers, without a freaking taco stand holder thing (technical term), how do you beautifully photograph tacos?!? I commend all of you who have managed the feat.

They’re so delicious though. Ahhh my head will be filled with taco dreams until I make these again.

BUT WAIT!!!

What about that delicious spicy mayo that you see on the tacos? Well, you gotta come back next week to see that recipe.

Trust me, it’s worth the wait and it’s possibly the easiest part of this whole meal. Don’t miss it!

xoxo

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Fresh Shrimp Tacos

Seriously I want to eat this again right now.

You will need:

3 limes
1 cup chopped seeded tomato
1/2 cup diced peeled avocado
1/2 cup chopped fresh cilantro
1 jalapeño pepper(you can omit if you don’t like spicy)
1/4 tsp black pepper
1 garlic cloves, minced
1 pound cooked, peeled medium shrimp
Corn tortillas (or any tortillas you want)

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Then do this:

Marinate the shrimp. Make sure to choose a nonreactive bowl, such as one that is glass or ceramic; a metal or copper bowl will react with the citrus juice to give the shrimp a metallic taste.GROSS!
To marinate: Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15-20 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla and top with more cilantro if you want; fold in half. Eat immediately.

OMG this probably has like 4 grams of fat (and It’s from the avocado(so healthy fat!) and sooooo delicious. Serve with an ice cold margarita (probably not fat free 🙂 ) and this is a fiesta in my mouth!! Also because I’m a wino i would recommend a young riesling or an Argentinian Rosé like Crios.

Enjoy!

xoxo