Shrimp Taquitos with Pineapple Relish


A fresh mixture of shrimp, beans, cabbage, and lime, baked in a soft shell tortilla and topped with spicy-sweet pineapple relish.

1 lb. shrimp
juice of 1/2 lemon
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup shredded green cabbage
1/2 can black beans [7.5 oz.]
2 roma tomatoes [chopped]
10 small tortillas
1 tsp. sea salt
1 tsp. black pepper
1 tbsp. white wine vinegar
3 tbsp. olive oil
juice of 1 lime
1/2 cup minced pineapple
1/2 tsp. chili powder

In a large bowl, combine shrimp, shredded cabbage, chopped tomatoes, black beans, lime, white wine vinegar, olive oil, sea salt, and pepper. Mix well.

Preheat oven to 350 F. Grease a 9 inch glass baking dish with olive oil.

Spoon 1/4 cup of the mixture into a tortilla, roll slowly, and place into the baking dish. Repeat until you’re all out of filling and/or tortillas. Sprinkle with cheese if desired.

Bake for 15-20 minutes, until cheese is melted and tortilla edges are golden brown.

While taquitos are baking, mince pineapple and dump into a bowl. Add chili powder and mix well.

When taquitos are finished baking, serve up and top with pineapple relish.

No pineapple? Top with salsa, or guacamole, or sour cream, or cilantro, or whatever your heart desires!