Tacos al Pastor

*Every order comes with 2 servings

 

Inspiration for this recipe: We wanted to make guilt-free tacos that were really satisfying so we took the same flavors and put it on a lettuce leaf. The al pastor marinade is the same one that is ubiquitous on the streets of Mexico. Flavored with toasted ancho chilies, oregano, cinnamon, clove are complemented by the sweetness of the grilled pineapple. Silky guacamole and tangy pickled onions bring added complexity.


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Description

Tacos al Pastor 

With Guacamole, Grilled Pineapple and Rice

Serves 2   

1/2 lb Shrimp, peeled & cleaned

1/4 cup Al Pastor Marinade

1/2 head Romaine

1 Avocado

1/2 Tomato, chopped

1/4 Onion, chopped (for guac)

1/4 Onion, sliced (for pickling)

2 tbsps Cilantro Leaves

1 Lime

1 S&W Multi-Use Seasoning Packet

1 cup Pineapple, chopped

Instructions:

Marinate the Shrimp: Marinate the shrimp for about 15 minutes, maximum 1 hour. You want to be careful since the vinegary marinade will “cook” the shrimp. After marinating, cook in a pan or grill pan over medium heat with a teaspoon of olive oil for about 2 minutes per side.

Prepare Taco Toppings: Slice the onion thinly and squeeze half a lime on it. Let stand until tacos are ready. Chop the cilantro and hold in a bowl until ready to assemble the tacos.

Prepare the Pineapple: For the pineapple component, sear or grill the diced pineapple. Hold in a bowl until you are ready to assemble the tacos.

Make the Guacamole: In a bowl, chop up the tomato, 1/4 of the onion, cilantro and scoop out the avocado. Add the juice of half a lime and season with S&W seasoning. Mash with a fork and taste for seasoning.

Assemble the Tacos: Grill the shrimp and rough chop, plate your lettuce leaves. Top each with shrimp, a dollop of guacamole, pickled onions, pineapple and cilantro if desired. Reheat the rice as desired and serve with the tacos.

*Paleo

*Gluten-free

*Dairy-free

*Nut-free

Additional information

Meal Variation

Pork, Shrimp, Vegan Carnitas

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