Shrimp “Al Pastor” Tacos
Shrimp “Al Pastor” Tacos for an "Al Pastor" take on shrimp.
Servings: 4 People
Ingredients
Shrimp + Marinade:
- 2-2.5 lbs Shrimp peeled & deveined
- ¼ cup of Chipotle Paste
- 2.5 tbsp Minced Garlic
- 2 tbsp Chopped Cilantro
- 1 tbsp Achiote Paste
- 1 tbsp Jalapeno Paste or chopped
- 1.5 tsp Dried Oregano
- 4 medium Limes juiced
- 1.5 Navel Orange
- Black Pepper to taste
- Salt to taste
Pineapple Salsa:
- 2.5 tbsp Diced Pineapple
- 2 tbsp Diced Tomatoes
- 1.5 tbsp White Onions
- 1.5 tbsp Chopped Cilantro
- 1.5 tsp Serrano Peppers
- 3 medium Lime juiced
- 1.2 Navel Orange juiced
- Kosher Salt to taste
Taco:
- Tortillas
- Guacamole
- Chopped Cilantro
- Lime Juice
- Mexican Crema
Instructions
- In a bowl, add your shrimp plus all the ingredients for the marinade. Mix thoroughly, cover then place in the fridge for 15 minutes to quickly marinate. In another bowl, mix together all the ingredients for the Pineapple salsa then set aside until ready to use.
- As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil.
- Pull the shrimp out of the fridge. Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white. When the shrimp are done, pull them off and let them cool for 2 minutes. While cooling, toast your tortillas over the fire.
- Before serving, remove the tails from the shrimp. Add a base of guacamole to a tortilla then top with 3-4 shrimp. Top with the pineapple salsa with a drizzle of Mexican Crema. Prepare the rest of the tacos, serve and enjoy!
Video
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 48g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 552mg | Potassium: 963mg | Fiber: 6g | Sugar: 12g | Vitamin A: 398IU | Vitamin C: 102mg | Calcium: 251mg | Iron: 3mg