Best Low Carb Recipes - Caribbean Shrimp Tacos With Roasted Jalapeño Pineapple Salsa

Best Low Carb Recipes - Caribbean Shrimp Tacos With Roasted Jalapeño Pineapple Salsa 

Ingredients

•     1 1/2 pounds large shrimp, peeled and deveined
•     2 tablespoons extra virgin olive oil
•     2 teaspoons chipotle chili powder
•     1 teaspoon all-spice
•     1/2 teaspoon ground ginger
•     1/2 teaspoon dried thyme
•     1/4 teaspoon cinnamon
•     kosher salt and pepper
•     corn or flour tortillas
•     sliced avocado, lettuce, or cabbage, for serving

Roasted Jalapeño Pineapple Salsa Verde

•     4 tomatillos, husked and halved
•     1 jalapeño
•     2 cloves garlic, skin on
•     juice of 1 lime
•     juice from half an orange
•     1/4 cup cilantro, roughly chopped
•     1/2 cup diced pineapple
•     1/4 cup diced mango

Instructions

• Preheat the oven to 425 degrees F. 
• On a baking sheet, toss together the shrimp, olive oil, chili powder, all-spice, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred. 
• Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth.  Stir in the pineapple, mango, and a pinch of salt. 
• Stuff the shrimp into the warmed taco shells, and top with the Roasted Jalapeño Pineapple Salsa Verde, avocado, and lettuce. Enjoy!

source : http s://www.half bakedharvest. com/20-minute-caribbean-shrimp-tacos-with-roasted-jalapeno-pineapple-salsa/