A lovely editor at Real Simple magazine asked me to try something out. And when Real Simple asks me to do things, I do them. It’s real simple: here’s what I did. They’re hosting a stress-free month of dinners, and they asked me to make Shrimp and Pineapple Tacos with Black Bean Salad. I said, sure.
I feel like I’m sort of an expert on Tacos (Klout agrees…my expertise: tacos, coffee and cowboy (?)) so I was feeling cocky and typically Texan about the prospect of making these Californiaish tacos. But guys, they’re really good. And real simple.
Here’s What You’ll Need
- 1 15.5-ounce can black beans, rinsed
- 2 scallions, thinly sliced
- 1 tablespoon fresh lime juice
- 4 tablespoons olive oil
- Kosher salt and black pepper
- 1 pound fresh gulf shrimp (or frozen, thawed) peeled and deveined (I used fresh gulf shrimp which are a little grey but a lot good.)
- 1/2 medium pineapple–peeled, cored and cut into 1 1/2-inch chunks (about 4 cups)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 8 6-inch corn tortillas, warmed
- Cut-up avocado, salsa verde, cilantro, and hot sauce, for serving
Here’s What You’ll Do
- Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
- Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tablespoons of oil and season with the cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. (I was generous with this mix, plenty of cayenne.)
- Broil the skewers until the shrimp are opaque throughout, 3 to 4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.
My Essential Tips On This One
- Use lemon olive oil. You should get some of this. It’s a good substitute for ‘plain-ol’ olive oil’ in many cases, and this is one of them.
- Use the juice of a whole lime. This almost doubles the lime juice of what’s called for here…but I say lime juice is like vanilla extract and/or bourbon…always double the recommended dose.
- Use good tortillas. And while you’re at it, make sure they’re corn tortillas. Trust me on this one.
- Add some good salsa. Homemade and fresh, if possible. I served it with some roasted tomato salsa that my sister-in-law made last weekend. And it was really good. I’m going to ask her if I can post her recipe here because you’ll like it.
- Cut the pineapple smaller than I did. I think I went a little big here….which looks great in photos, but it’s harder to eat. I’d go a lot smaller next time.
Heck yes. This whole thing was so easy and so tasty, I’m keeping it around as my latest Go-To Recipe. It’s now in the mix. And if you come over to my house, there’s a decent chance I’ll make it. Because it’s real simple, y’all.