Bacon and Shrimp Tacos with Pineapple Salsa
Ingredients
  • 1 1/2cups of chopped fresh pineapple
  • 1 roma tomatochopped
  • 1/4cup of finely chopped fresh cilantro
  • 2tablespoons of chopped fresh cilantro
  • 1tablespoon of line juice
  • 1/8teaspoon of salt
  • 8slices of Smithfield® Hickory Smoked Bacon
  • 1/4cup of teriyaki sauce
  • 1/4cup of orange juice
  • 1teaspoon of grated fresh ginger
  • 1/4teaspoon of crushed red pepper
  • 12ounces of fresh or frozen medium shrimp in shellsthawed, peeled and deveined
  • 8 6-inch of white corn or flour tortillas
  • 2cups of shredded red and/or green cabbage
Instructions
  1. Pineapple Salsa
  2. For Pineapple Salsa, in a small cowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
  3. Bacon and Shrimp Tacos
  4. 1. In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
  5. 2. In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
  6. 3. For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
  7. 4. Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.