When I was in Hawaii, we had pineapple EVERYTHING. Seriously, I never knew how versatile the fruit was! One of my favorite dishes was pineapple tacos, which I prompty worked on perfecting when we got back. These tacos are my fave: super simple, yet so flavorful – they’re the perfect choice for dinner! The pineapple slices make the tacos slightly sweet, while the marinated red onion evens out that sweetness with a bit of a tang. The result? A perfectly balanced, healthy, and wholesome taco dish!

Prep Time: 20 mins Cook Time: 10 mins

Ingredients:

Makes approximately 8 tacos

• 1/2 a bag of mini frozen shrimps
• 1/2 a red onion
• pinch of salt & sugar
• 1/2 a package of sliced mushrooms
• 1 whole lime
• 1/4 cup sriracha sauce
• 1 whole avocado
• handful of cilantro
• approximately 2 cups of pineapple, diced

Instructions:

• defrost shrimp according to package instructions, then marinate in a bowl with 1/2 a lime’s worth of juice and sriracha. Let sit in fridge while prepping the rest of the ingredients
• cut red onion into thin slices, then marinate in 1/2 a lime’s worth of juice and a pinch of sugar and salt (this cuts the “bite” of the onion)
• toss pineapple in a bit of olive oil, then broil on a baking sheet for 5 minutes on each side
• sautée mushrooms until fully cooked, then set aside
• sautée shrimp, cooking on each side for 3-4 minutes until they “curl” up and are fully cooked
• assemble taco ingredients, topping with sliced avocado & cilantro. Enjoy!