Summertime is my favorite time for shrimp or seafood tacos! And during the summer there is amazing fruit all the time, this is why I chose pineapple for the fruit chutney. Pineapple has a beautiful flavor profile of tart and sweet and when it is combined with a savory dish it creates a beautiful rounded dish! This is why I love this pineapple chutney so much. Pineapple, when combined with the shallots and cilantro tastes AMAZING! My firecracker sauce is a creamy, spicy, sweet thai chili sauce. I use it on my Firecracker Coconut Shrimp as well! These tacos are sweet, spicy, and tangy! I hope you love them as much as I do!
Equipment for this recipe:
- Grill (or a cast iron pan)
- Tongs
- Small bowl
- Frying pan
- Knife
Ingredients for this recipe:
- Siete Brand Almond Flour Tortillas (these are delicious and low carb) or a tortilla substitute
- Shrimp
- Blackening seasoning
- Salt
- Pepper
- Pineapple
- Cilantro
- Shallot
- Mayonnaise
- Sweet Thai Chili Sauce
- Sriracha
- Spicy Garlic Chili Sauce
Substitutions:
Almond Flour Tortillas are what I use because it is lower carb and the Siete Brand is delicious and holds together well. You could easily substitute this with flour tortillas, corn tortillas, or even lettuce wraps! Remember the tortilla is the vessel, so feel free to get creative.
Shrimp is delicious for this recipe, but I completely understand not everyone is a shrimp fan or even a seafood fan. You could swap the shrimp for grilled tilapia (which has a similar cook time) or you could swap for grilled chicken (make sure you grill for about 7 minutes per side or until the internal temperature reaches 165º).
Blackening seasoning can be spicy. So if you would like a milder shrimp, you could lightly dust it with smoked paprika, salt, and less pepper. This will keep a good smokey grilled flavor without being too spicy.
Pineapple is a tart sweet fruit, so if you substitute it, it is important to choose a fruit that has a similar flavor profile. I would choose fruits like peaches, nectarines, or mangos! These would all be delicious substitutions.
Shallots have a strong onion flavor, if you would like a milder flavor, you could swap it out for purple onion. This will add more of a crunch, but a milder flavor.
Firecracker sauce can be sweeter and less spicy by simply leaving out the garlic chili sauce and the sriracha. I typically do this when I am cooking for a big group. I will make a spicy firecracker sauce and a milder firecracker sauce!
Shrimp Tacos with Pineapple Chutney and Firecracker Sauce
Notes
I hope you love this recipe! If you like the firecracker sauce check out my firecracker coconut shrimp!
Ingredients
- 8 Siete Brand Almond flour Tortillas (or flour or corn tortillas)
- 1 lb raw peeled, deveined shrimp
- 1 tbsp blackening seasoning
- 1 tsp salt
- 1 tsp pepper
- •
- Pineapple Chutney:
- 1 cup of pineapple, diced
- 1 cup cilantro
- 1 shallot
- •
- Firecracker Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet thai chili sauce
- 1/2 tbsp sriracha
- 1/2 tsp spicy garlic chili sauce
Instructions
- Preheat your grill to 350º. Preheat a frying pan with your oil of choice over medium high heat.
- Prep all of your ingredients: Pat your shrimp dry and sprinkle with blackening seasoning, salt, pepper and skewer your shrimp. Dice your pineapples, shallots, and cilantro. In a small bowl, combine firecracker sauce ingredients and set aside.
- Dump your pineapples, shallot, and cilantro into your frying pan and sautee together for 3 minutes. Dump chutney into a bowl and set aside.
- Place your shrimp skewers on the hot grill and cook for 2 minutes and flip and continue cooking for 2-3 more minutes or until they are no longer translucent.
- In your frying pan, add a little more of your favorite oil, and cook your almond flour tortillas one at a time. Cook for 15 seconds on each side. Just enough to heat them up and crisp the edges.
- In each taco shell, fill with shrimp, pineapple chutney, and firecracker sauce. Serve while warm!
Nutrition Facts
Shrimp Tacos with Pineapple Chutney and Firecracker Sauce
Serves: 4
|
Amount Per Serving: 2 Tacos
|
||
|---|---|---|
| Calories | 636 | |
| % Daily Value* | ||
| Total Fat 29.5 g | 44.6% | |
| Saturated Fat 5.4 g | 25% | |
| Trans Fat .1 g | ||
| Cholesterol 238.8 mg | 79.3% | |
| Sodium 2252.2 mg | 93.8% | |
| Total Carbohydrate 38.5 g | 12.7% | |
| Dietary Fiber 23.6 g | 92% | |
| Sugars 13.6 g | ||
| Protein 37.4 g | ||
| Vitamin A 24.7% | Vitamin C 29.4% | |
| Calcium 38% | Iron 19.1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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