Ingredients
- 1 lb. large Shrimp, peeled, deveined, and tails removed
- 1 tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1 tsp. Ground Cumin
- 1 tsp. Kosher Salt
- 6-8 Corn Tortillas, warmed
- 1 Josie Organics Organic Chopped Salad Southwest
- 1 cup Fresh Pineapple, finely diced
- 1/4 cup Fresh Parsley, chopped
- 1 ripe Avocado, peeled, pitted, and thinly sliced, for serving
- 1/3 Cotija Cheese, for serving
Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Directions
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1
To make the pineapple salsa: In a large bowl, toss together the southwest salad mix, salad dressing that comes in the packaging, diced pineapple, and chopped parsley. Toss all ingredients until well combined. Season with salt and black pepper to taste. Set aside.
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2
To make the shrimp: Rinse and pat the shrimp dry. Transfer to a large mixing bowl. Add half of the olive oil and seasonings (chili powder, cumin, and salt). Toss to evenly coat.
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3
To cook the shrimp: In a large nonstick skillet over medium high heat, add the remaining olive oil. Add the seasoned shrimp and sauté until cooked through, about 2-3 minutes on each side.
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4
To assemble the tacos: Warm the tortillas. Add the thinly sliced avocados, pineapple salsa, and then the shrimp. Garnish with cotija cheese. Add the tortilla chips and pumpkin seeds mixture that comes in the packaging on top as well for added texture.
Enjoy warm!
