RCI-SW.004.0053.001
Tortilla Shrimp Grill
Tortilla Shrimp Grill
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- Mission? Soft Taco Size flour Tortillas4 unit
- cored and finely chopped pineapple peeled1 large
- Red bell pepper finely chopped1 unit
- Green bell pepper finely chopped1 unit
- 1 small
- 3 Tbsp
- 2 Tbsp
- Serrano chile minced1 unit
- 1/2 cup
- 4 Tbsp
- uncooked20 unitpeeled and deveined. Shrimp
Method
1
Combine the cored pineapple, red bell pepper, green bell pepper, red onion, cilantro, parsley, and serrano chile in a large mixing bowl to create the pico de gallo-style salsa. Set aside.
2
Whisk together the lime juice and vegetable oil in a small bowl until emulsified. Season the peeled and deveined shrimp with half of this dressing, tossing to coat evenly.
2 minutes
3
Preheat a grill or grill pan over medium-high heat until it reaches temperature.
3 minutes
4
Place the shrimp on the hot grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for 2-3 minutes on the first side until they begin to turn pink.
3 minutes
5
Flip the shrimp and grill for another 2-3 minutes on the second side until fully opaque and cooked through.
3 minutes
6
Warm the flour tortillas on the grill for about 30 seconds per side, or place them directly over the flame using tongs to char them slightly.
1 minutes
7
Toss the grilled shrimp with the remaining lime-oil dressing to add extra flavor and moisture.
1 minutes
8
Divide the grilled shrimp evenly among the four warm tortillas. Top each with a generous portion of the pineapple-pepper salsa and serve immediately.