Bring the five star flavour experience to your dinner table in minutes. This Shrimp Pineapple Chili Salsa Tacos recipe is a 15-minute meal that packs a punch of flavour with fresh vibrant colours that give a deluxe seafood feel. Using McEwan’s Own Pineapple Chili Salsa you can add a sweet, tangy and sour finish to the tacos!
1 cup of rainbow coleslaw (or any shredded slaw)
1 jar of McEwan’s Own Pineapple Chili Salsa
½ bunch of fresh cilantro, chopped
2 lbs of fresh shrimps, peeled and deveined—any count you prefer (I used 21-26 count here)
1/8 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of olive oil
1 bag of mini corn tortillas, toasted
2 scallions, thinly sliced
1/4 cup of fresh pineapple chunks (optional)
2 jalapeños, sliced (optional)
Lime quarters (optional)
Set the oven to broil and allow it to heat up for 15 minutes.
In the meantime, toss the coleslaw with 2 tablespoons of the McEwan’s Own Pineapple Chili Salsa and add 1 tablespoon of chopped cilantro to the slaw mix. Set aside.
Toss the shrimps with salt, pepper, olive oil and spread on a single layer in a baking sheet. Place the shrimps on the top most rack of the oven to broil for 3-5 minutes (depending on the size).
Once the shrimps are ready, add 1/3 cup of the pineapple chili salsa to the shrimps and toss them very well to infuse the flavours.
Take a mini tortilla and top it with a couple tablespoons of coleslaw (more or less to taste), the pineapple chilli shrimps, scallions, fresh pineapple chunks, jalapeños, cilantro and a squeeze of lime (more or less of each topping according to your taste). Take a toothpick and secure the tortillas from side to side to hold in the filling.