One thing I absolutely love about Spring/Summer is the fresh fruit! I have been buying strawberries, blueberries, and pineapples for great prices the past few weeks! P.S. Don't get the pre-cut stuff, they charge you extra when you can easily cut up your own fruit. Pineapple can be a little tricky so here is a video to help: How to Cut a Pineapple. I choose a ripe pineapple by smelling it at the spot where the leaves grow out of....not sure what that is called, root maybe? Anyway that seems to work for me, but there are lots of different ways to pick a ripe one. I also used corn tortillas for this, because they have less than half of the calories of a flour tortilla and less fat. I actually like the texture of them, and why would I want to waste calories on the casing when the filling is the good part! Zach actually told me this was the best salsa he ever had, so I guess it's pretty good!
Chicken~N~Shrimp Tacos w/Pineapple Salsa
For the Pineapple Salsa:
- 2 Cups Fresh Pineapple, chopped
- 1 Red Bell Pepper, chopped
- 1 Tbls Jalapeno, minced
- 2 Tbls Red Onion, minced
- 1 Garlic Clove, minced
- 2 limes, Juiced
- 1/4 Cup Cilantro, chopped
- Salt to taste
- Combine the ingredients at least 30 minutes before eating to let the flavors marry, that's it! Easy, right?
- Place Corn Tortillas in a 350 degree oven wrapped in aluminum foil for 10 minutes to heat thoroughly
- 1 1/2 lbs Chicken and Shrimp, cut chicken in strips, fajita style
- 1 tsp Chili Powder
- 1 tsp Salt
- 1/2 tsp each: Pepper, Garlic Powder, Onion Powder, and Cumin
- Juice of 1 lime
- 1-2 Tablespoons Extra Virgin Olive Oil
- Combine seasonings and lime juice then sprinkle over chicken and shrimp(in separate bowls), mix around to coat evenly
- Place chicken in a skillet with oil over medium high heat, cook for about 3-4 minutes, then toss in shrimp, cooking for another 3-4 minutes until everything is cooking through
- Serve yourself with the tortillas, chicken, and salsa!
I served this with Mexican Black Beans:
- Rinse and drain Beans,
- Heat 1 tablespoon olive oil over medium heat in a saucepan with 2 tablespoons minced garlic, 1 tablespoon jalapeno, 1/4 cup chopped red onion, and 1/2 tsp salt. Cook until softened
- Add in beans and cook for 10 minutes, stirring occasionally, add water if beans get dry.
- Top with Mexican cheese if desired