Caramelized Pineapple and Chipotle Shrimp Tacos and Spicy Coleslaw by Teen Chef Nikita Bhuyan

Caramelized Pineapple and Chipotle Shrimp Tacos by Teen Chef Nikita Bhuyan

1 Pound of Peeled and deveined uncooked shrimp, tail off

2 cups of fresh pineapple, diced into 1inch pieces

3 tablespoons of chipotle adobo sauce, or to taste

Juice of half a lemon

Warm flour tortillas
Salt and pepper
1 tablespoons of olive oil
Procedure
1.       In a bowl, mix chipotle sauce, lemon juice, pinch of salt and pepper thoroughly, if desired, add seasonal vegetables to this to add an additional level of freshness to the dish. Also add additional chipotle sauce if you would like for the shrimp t be spicier.
2.       On medium low heat, heat the olive oil on a girl pan. Once hot, add the shrimp and cook for 1-2 minutes on each side or until slightly golden brown. Set shrimp aside.
3.       On same heat, grill pineapple for 1-2 minutes on each side or until golden brown grill marks appear. Assemble tacos with shrimp and pineapple. Serve with spicy coleslaw

Spicy Coleslaw

1 ½ cup shredded green cabbage

1 ½ cup of shredded red cabbage
¾ cup low-fat or olive oiled based mayonnaise
5 drops of Tabasco sauce, or as much or as little as desired
1 tablespoons of chipotle sauce from adobo sauce
1 ½ tablespoons of red wine vinegar
Salt and pepper to taste
3/4^th cup of thinly sliced red onion, rinsed well to remove “raw” smell
1.       In a bowl, add all ingredients except cabbages and onions and mix well. Taste to check seasonings. If not seasoned to taste, add more Tabasco or chipotle sauce and/or salt and pepper to taste.
2.       Stir in cabbages and red onion. Once stirred in well, serve and enjoy with tacos.