Bacon and Shrimp Tacos with Pineapple Salsa
Total Time0 mins
Skill LevelBeginner
Servings4
Total Time0 mins
Skill LevelBeginner
Servings4
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Key IngredientApplewood Smoked Bacon, Classic Cut, 16oz
AboutPerfect for Taco Tuesday, marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
8 slice(s) Farmland Applewood Smoked Bacon 1 1/2 cup(s) chopped fresh pineapple 1 whole roma tomato, chopped 1/4 cup(s) finely chopped fresh cilantro, plus 2 tbsp chopped cilantro 1 Tbsp. lime juice 1/8 Tsp. salt 1/4 cup(s) teriyaki sauce 1/4 cup(s) orange juice 1 Tsp. grated fresh ginger 1/4 Tsp. crushed red pepper 12 oz. fresh or frozen medium shrimp in shells, thawed, peeled and deveined 8 6-inch white corn or flour tortillas 2 cup(s) shredded red and/or green cabbage
Key IngredientApplewood Smoked Bacon, Classic Cut, 16oz
Applewood Smoked Bacon, Classic Cut, 16ozKey IngredientApplewood Smoked Bacon, Classic Cut, 16oz
Directions
1For Pineapple Salsa, in a small cowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
2Bacon and Shrimp Tacos
3In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
4In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
5For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
6Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.
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