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Shrimp Taco Cups with Pineapple Pico

Prep Time15 minutes
Cook Time15 minutes

Ingredients

  • 10-12 mini flour tortillas
  • 1 lb jumbo shrimp peeled and deveined
  • 2 tablespoons coconut oil
  • Shredded lettuce
  • Greek yogurt optional
  • Chipotle pepper sauce optional
  • Pineapple Pico
  • 2 to matoes diced
  • 1 cup diced pineapple
  • 2 Tablespoons diced onion
  • 1/2 cup diced green bell pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat oven to 350. Prep all ingredients for pineapple pico and place in medium bowl. Chill until ready to serve. Coat 10 muffin tins with cooking spray. Stuff mini tortillas into muffin pan to form cups. Bake for 8-10 minutes until golden brown and crisp. While shells are baking, chop shrimp into medium sized pieces (3-4 pieces each). Season shrimp with 1 tablespoon of taco seasoning. Heat 2 tablespoons of coconut oil in large skillet over medium heat. Add shrimp and sauté about 3 minutes or until done. Careful not to overcook otherwise the shrimp will be rubbery.
  • Build taco cups by placing shredded lettuce in the bottom, followed by shrimp and pineapple pico. Combine Greek yogurt with chipotle pepper sauce if desired for additional topping. Top with more cilantro and serve.