Shrimp and Pineapple Tacos: THIS TURNED OUT!

Hello my few but faithful followers. I hope you will enjoy this recipe as much as I did! The combinations of flavors was UH-MAZING!

I got the idea from Real Simple Magazine, which is a great place to find simple ideas, and transform into something you would like even better!

As some of you know I stick to a pretty strict Vegan/Pescetarian Diet. With the exception (if the recipes calls for it, a condiment size amount of dairy product. Like a dip or sprinkle of cheese. So very rarely will you find my recipes have egg, meat, or dairy of any kind. The only animal type protein I eat regularly is fish or shellfish, in addition to the vegan diet that keeps me feeling my best.

For these Tacos, I strongly recommend getting fresh shrimp form you local seafood market, or grocery store. You will notice the difference, and you won't have to thaw them before placing them on the skewers. Also I recommend getting a set of 6 metal skewers, so much easier to use then the bamboo ones, and reusable.

Everything you will need:
A box of Spanish rice mix (I recommend the Near East brand, for GLUTEN free buy the Zaterains)
http://www.zatarains.com/Zatarains/GlutenFree/Default.aspx
A pot with a lid for Spanish Rice
Skewers (metal or bamboo) 4-6 metal ones
Medium-Large leak proof Tupperware with lid
a long dish for the skewers (to roast them in the oven) OR you can grill these as well if you have a grill
1 can of black beans (rinsed)
3 green, spring onions thinly sliced (JUST THE GREEN PART)
The Juice of 2 limes
4 tbs Olive Oil, or Coconut Oil
1/2 tsp Salt
1/4 tsp Pepper
roughly 25 raw jumbo shrimp (or if bought frozen fully thawed)
One Pineapple (sliced and cup up into large cubes)
1/2 Tsp Cumin
1/4 tsp cayenne pepper
Corn tortillas, warmed (I get the Mission brand, they are gluten free, you'll find the label on the back)

Image 1

One ripe and ready avocado diced
One tomato diced (seeded)
Several sprigs of cilantro chopped (roughly 1/4 of a cup, or more to taste)
Onion powder

First Step: Preheat oven at 425.

In your Tupperware, combine cayenne powder, cumin, 2 Tbs olive or coconut oil, your salt and pepper and mix ingredients together. Place the pineapple and shrimp in the Tupperware place a leak tight lid on it and shake it up till everything is coated with the seasonings. (NOTE: You can do this the night before or in the morning, to save time the next day, that's what I did, and in fact the marinating I think made these even better!)

Prepare you glass pan for your skewers (if you are using a grill, just use a large plate to place the skewers on a large plate). If you are using metal skewers these tend to be nice and long and you can easily make about 4 loaded skewers. But I do think if I were to make this again (which I will) I will use about 6 and spread out the shrimp and pineapple. Stab the shrimp and pineapple onto the skewers, and alternate, shrimp pineapple shrimp pineapple (see image 1).

Image 2

Place skewers in oven until the shrimp are cooked through. Roughly 30 minutes

STEP 1.5 Make sure to get that Spanish rice started after you put the shrimp/pineapple in the oven, it takes about 25 minutes, and all it has to do is simmer with a lid on it, so it's easy to have that going while your getting everything else prepared. I use the Near East brand Spanish Rice, it's got good ingredients.

IF USING A GRILL: Set your skewers aside till you have the other ingredients prepared, otherwise your skewers will be cold by the time you eat, as things tend to cook faster on a grill.
If Grilling the skewers, you should grill on a high heat for 5-7 minutes.

Step Two: While shrimp and pineapple is cooking, combine your diced up your avocado, diced and seeded tomato (make sure to remove the seeds from your tomato, chopped cilantro, about a Tbs of the lime juice, and a dash of onion powder, and toss together, and set aside in the fridge till you're ready to serve. See image 2.

Step Three: After you've rinsed your black beans, place them in a small pot with the remaining lime juice, green onions, 2 Tbs of Olive or Coconut oil, and heat till it smells good and the lime juice is evaporated. Set aside in a bowl (see image 3).

Image 3

Last Step! Warm up your soft corn tortillas, but heating up a small pan, use some non stick spray for good measure, and warm each side for about 8-15 seconds, and place those aside on a separate plate

OKAY by now your shrimp and pineapple should be cooked and ready, take it out of the oven, and use a fork to remove shrimp and pineapple from skewers onto a plate for serving. Take everything out, place on table for people to to share and make their own tacos to devour! And ENJOY!