Obsiblue shrimp tacos with pineapple salsa

45 minutes

Leicht

4 people

The Obsiblue shrimp is bred in New Caledonia. However, the delicacy has its origins in Mexico. Below we'll show you how you can take the origins of the Obsiblue shrimp into account in culinary terms: with Obsiblue tacos with pineapple salsa.

Ingredients

500g Obsiblue shrimp
1/4 cup olive oil
1 small pineapple
1 lime
1 red pepper
1 avocado
1/2 cup chopped cilantro
1 red onion
2 cloves of garlic
1 teaspoon paprika powder
1 tsp chili powder
1 tsp salt
a little ground cumin
some black pepper
several wooden / metal skewers
several corn tortillas

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel the Obsiblue shrimps, devein them and pat dry with a cloth. In a large bowl, toss Obsiblue shrimp with olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt and pepper. Stir well and let the shrimp marinate.
Heat grill or pan to medium-high heat. Brush pineapple with olive oil and grill/fry on both sides until charred. Set aside to cool, then cut into bite-sized pieces.
To make the filling, in a medium bowl, combine grilled pineapple, red bell pepper, cilantro, red onion, jalapeno and lime juice. Season with salt to taste.
Alternatively, place Obsiblue shrimp on skewers and cook in the pan or on the grill for 2 minutes per side. Set obsiblue shrimp aside
Add the obsiblue shrimp to a warmed taco along with grilled pineapple salsa, avocado, and cilantro. Drizzle with a squeeze of lime if desired.