Healthy Shrimp Tacos with Bacon & Pineapple
These tacos have so many dimensions of flavor popping through that you'll want more and more. Don't let the spice scare you off because the avocado's got you covered.
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Ingredients
Prep
- .25 cup Cilantro Leaves
- .25 cup Pineapple, diced
- .25 cup Red Onion, sliced
- 1 each Avocado
Cook
- 2 pieces Thick Bacon
- 1.5 cups Packaged Coleslaw
- .5 cup Packaged Shredded Carrots
- 24 each Medium Shrimp
- .25 t Salt
- 1-2 t Louisiana Hot Sauce
Assemble
- 4 each Low Carb or 100% Whole Wheat Tortillas, small
- 1 wedge Lime (optional)
Instructions
Prep
- Pull the cilantro leaves from the stems. Set aside.
- Chop the pineapple into ¼ inch pieces. Set aside.
- Slice the onion and open the avocado. Set aside.
Cook
- Heat a skillet on medium heat. When hot, cook the bacon.
- While the bacon is cooking, heat another skillet on medium heat. When hot, add 1 tablespoon of the bacon grease or oil, the slaw and carrots. Cook down for 5-10 mins just to take the raw bite away, but not until limp.
- Remove the slaw and set aside. The bacon should be done now and set aside to cool and drain.
- Add 1 tablespoon bacon grease or oil to the skillet you used to cook the slaw. Add the shrimp, salt and hot sauce and stir. Cook for 3 minutes.
Assemble
- Assemble the tacos by spreading ½ avocado on each tortilla, then the shrimp, crumbled bacon, onions, slaw, pineapple and cilantro. Squeeze with lime.
Notes
Equipment - Cup & Spoon Measures, 2 large Skillets.