Prep: 45 mins     
Cook: 20 mins    
Total: 1 hour 5 mins

 

Ingredients.
 

Pineapple salsa.

• 1 cup pineapple, chopped.
• 2 tbsp green onions, chopped.
• 1 tbsp red onion, chopped.
• 2 tbsp cilantro, chopped.
• 1 tbsp lime juice.

 

Shrimp tacos.

• ¼ cup olive oil.
• 2 cloves garlic, chopped.
• 1½ tbsp Southwest Chipotle Mrs. Dash.
• 1½ pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen).
• 4 corn tortillas, taco size.
• 2 cups of cabbage, shredded.

 

Directions.
 

1. In a medium bowl, mix olive oil, garlic, and Southwest Chipotle Mrs. Dash. Toss shrimp into this mixture, coating shrimp well. Set aside to marinate while you put salsa together. Shrimp mixture can also be made ahead of time and marinated in refrigerator.
2. Mix pineapple salsa ingredients in a small bowl. Cover and set aside.
3. Heat skillet over medium heat. Add shrimp mixture to pan and cook approximately 4 minutes, turning shrimp once, until heated through. (Shrimp can also be grilled in a vegetable type grill basket). Assemble tacos by dividing shrimp mixture among the 4 tortillas. Top with 1/4 cup shredded cabbage. And finally top each taco with 1/4 of the salsa mixture. Each taco will be overstuffed.
 

Nutritional information

• Calories 250
• Carbohydrates 22 g
• Dietary Fiber 3 g
• Protein 12 g
• Fat 14.4 g
• Saturated Fat 2 g
• Sodium 65 mg
• Potassium 312 mg
• Calcium 77 mg

 

Recipe courtesy of the National Kidney Foundation.