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Teriyaki Shrimp Tacos with Grilled Pineapple Salsa

Chef Billy Parisi
  • minutes
  • Serves

INGREDIENTS

1 lb

26-30 raw peeled and deveined shrimp, raw

1

Avocado

1/4 cup

Cilantro, fresh leaves

2

Jalapenos

1

Lime, zest of

2

Limes, juice of

1

Yellow onion sliced into 1/2” thick slices

2 cups

Teriyaki marinade

1

Corn tortilla shells

4 cups

Grain rice, cooked medium

1/2 tsp

Chili powder

1

Kosher salt and cracked black pepper

1

Kosher salt and fresh cracked pepper

1/2 tsp

Paprika

1 tsp

Cumin

2 oz

Butter, unsalted

1/2 cup

Sour cream

1

Pineapple cored and sliced into ½” thick slices