I don’t know about you, but sometimes I feel like I can eat Mexican food forever. Is it the pregnancy hormones? Maybe. To be honest I haven’t had that many food cravings. Mostly I crave fresh fruit like pineapple, mandarins, mangoes, strawberries and pears (hence the pineapple on this recipe was a must) and sometimes I crave things I used to eat when I was a little girl. Those cravings are not as healthy luckily since I grew up in Venezuela, I can’t find most on these in the US.
What I crave the least is animal protein. Things like chicken, and turkey were just impossible to get in my system a few weeks ago. Therefore, I was eating tons of lentils and shakes with hemp seeds to get enough protein. Now I started introducing some animal products, the ones that are not very smelly and that are easier on the stomach like the shrimp on this recipe.
Shrimp are just amazing. A 4oz serving is only 135 calories and surprisingly 26 grams of protein. That is probably more than that protein shake you drink every day. Also, this small amount of shrimp has over 100% of the recommended daily value of Selenium; an antioxidant mineral that protects us against cardiovascular disease, type 2 diabetes and depression. Aaaaaand they are cooked in 5 minutes, not bad right?
In terms of the pineapple salsa, not to brag but it was divine! After balanced husband and I ate these tacos I had some leftover pineapple salsa and I just ate it with a spoon. Pregnancy craving? Check! It has this sweet but salty and spicy taste that can go well with anything. You can make it and put it on top of a healthy burger, or a salad. Pineapple contains a digestive enzyme called Bromelain. Before we used to believe that this enzyme was only good to ease digestion in the intestinal track but now we know that it can actually decrease unnecessary inflammation in the body. Points for pineapples!
- For the Salsa:
- 1 cup pineapple diced small
- 1 jalapeño finely chopped and seeded
- ¼ cup red bell pepper chopped small
- ¼ cup red onion finely chopped
- ¼ cilantro finely chopped
- Juice of ½ lime
- Sea salt to taste
- For the Shrimp:
- ½ lb peeled shrimp
- 1 tb avocado oil
- ¼ tsp chili powder
- 1 garlic clove minced
- Juice of 1 lime
- Sea salt to taste
- 5-6 Healthy tortillas (I recommened Ezekiel tortillas, Siete foods tortillas, or plain non-gmo corn tortillas)
- 1 hass avocado sliced
- For the pineapple salsa, toss all ingredients in a bowl and refrigerate until ready to use.
- In bowl, add the shrimp, chili powder, garlic, lime juice and salt to taste and let in marinade.
- Meanwhile, coat a skillet with avocado oil and heat to high heat.
- Once heated add the shrimp and let them cook 3 minutes per side.
- Warm up tortillas in the oven
- Build your tortilla by adding the shrimp and topping with desired amount if pineapple salsa and avocado.
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