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I absolutely love cilantro, which is anti-inflammatory, antimicrobial and contains compounds that support and stimulate our endocrine glands, helping with insulin secretion and balancing blood glucose levels. These compounds have also been shown to reduce pms symptoms like pain, cramping and swelling.
Blackened Shrimp Tacos with Pineapple Salsa + Jalapeno Cilantro Ranch
These blackened shrimp tacos with pineapple salsa (+ dairy-free jalapeno ranch) are healthy, protein-rich, super delicious & simple to make.
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PREP TIME: |
TOTAL TIME: |
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30 Mins |
00:35 Mins |
Ingredients
For The Blackened Shrimp:
- 1 pound wild-caught shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1/2 teaspoon sea salt
- Juice of 1 lime
- 2 tablespoons avocado oil
For The Jalapeno Cilantro Ranch:
- 1/2 cup greek style coconut yogurt *can use greek yogurt if not dairy-free
- 1/3 cup avocado oil mayonnaise
- Juice and zest of 1 lime (about 2 tablespoons juice)
- 1 cup cilantro leaves
- 1/2 jalapeno, deseeded and diced
- 2 tablespoons chives, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
For The Pineapple Salsa:
- 1/2 of a whole pineapple, diced (about 2 cups)
- 1/4 cup red onion, diced
- 1/2 jalapeno, deseeded and diced
- 1/2 cup cilantro leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Juice and zest of 1 lime
- 1/2 teaspoon sea salt
For serving:
- corn or gluten-free tortillas of choice
- optional avocado slices
Instructions
- Make sure your shrimp are peeled and deveined, them add them to a tupperware jar and sprinkle with the spice mix. Drizzle with the lime juice and avocado oil, then mix everything evenly and cover with a lid. Let sit and marinate for 30 minutes in the fridge while you make your toppings.
- Next, add all of your jalapeno cilantro ranch ingredients to a blender and mix until creamy and well-combined. Set aside.
- Chop your pineapple salsa ingredients and add them to a medium-sized bowl. Drizzle in the lime juice, olive oil, salt and pepper and toss well to combine. Set aside.
- Once the shrimp is done marinating, heat a large, non-toxic non-stick skillet or cast iron skillet over medium high heat. When the pan is piping hot, pour in the shrimp with the marinade and let cook undisturbed for one minute. Flip the shrimp and cook for one minute more, until shrimp is cooked through (or registers an internal temp of 145 F). *You may need to do this in batches so as not to not overcrowd the shrimp (if pan is too crowded the shrimp won’t get that blackened sear).
- Warm your tortillas (I prefer doing this over an open flame) then top each tortilla with the shrimp and pineapple salsa. Drizzle with the jalapeno lime ranch and optional avocado and serve.
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