Quite exotic, yet readily available in almost every supermarket, the ingredients somehow appeared simultaneously in our fridge. Among them are fresh pineapple, raw tiger shrimp, and avocado. So we had to think and guess (and also watch dozens of reels and YouTube shorts) on how to combine them without losing the balance of flavors and to present each of them appealingly.
Our main task is to create not just a tasty dish, but one that can be prepared quickly and using a minimal number of techniques and gadgets. As it turned out, this task with an asterisk is quite easy to accomplish if you simply stuff everything into tacos or tortillas.
Which we successfully did, after separately working with each ingredient of our future dinner. So we are sharing our experience.
Time spent: up to 30 minutes
Difficulty: 2 out of 5
Cost: above average
We will need:
List of ingredients for 2 servings (4 tacos)
fresh shrimp – 200-300 g
¼ fresh pineapple
1 avocado
1 lime
1 purple onion
fresh ginger root
a few cloves of garlic
optional – fresh cilantro and red chili pepper
2 teaspoons of olive oil for frying
salt and pepper to taste
4 tacos
Preparation
One of the fillings we decided to prepare was inspired by guacamole. We wrote about our experiments with this Mexican sauce here. We extract the flesh of the avocado and mash it to a puree-like consistency.
Finely chop the garlic, add it to the avocado puree, and squeeze the juice of half a lime into it. Season with salt and pepper to taste. We also added a few drops of flavored olive oil with chili for spiciness.
To prepare the salsa, we finely dice the pineapple, peeled ginger root, and purple onion, and grate the zest of half a lime into this mixture.
Now we can move on to the “dirtiest” stage of preparation. We need to clean the shrimp from their shells and remove the intestines. It is located inside the flesh. You need to carefully hook it and pull it out without tearing it, taking out everything the shrimp ate before it was caught. Well, you get the life cycle from there.Heat a pan, add a few drops of olive oil. We can add a clove of garlic and the leftover lime from which we made the zest and squeezed the juice for aroma. Quickly fry the cleaned shrimp over high heat until they turn red.
On a small dry pan, lightly toast the tacos, but just enough, because if you overdo them, they won't fold in half but will crack.
We form the dish. On the tacos, we spread the avocado sauce, place 2-3 shrimp (the more, the juicier) and the salsa with pineapple and ginger. Fold in half and enjoy ;)
