In the kitchen: Shrimp Tacos with Pineapple Salsa

A blogger posted this recipe a few weeks ago...unfortunately I don't remember who linked it.  The recipe is courtesy of Whole Foods and I saved it as soon as I read about it.  Tonight was the perfect chance to try it out, R and I watched the Avengers and we needed a "not too heavy" meal that could cool us off after a rather warm fall day.

Ingredients: 

• 1 pound frozen cooked and peeled baby shrimp, thawed
• 1/2 cup finely chopped white onions
• 1/4 cup distilled white vinegar
• 1/4 cup lime juice
• 2 teaspoons finely chopped garlic
• 1 teaspoon lime zest
• 1 teaspoon whole cumin seeds (I used ground cumin)
• Salt to taste
• 2 cups finely chopped pineapple
• 1/4 cup chopped cilantro
• 1 teaspoon crushed red pepper flakes
• 8 corn taco shells, (I used whole wheat Flat Out wraps)
• 1 avocado, peeled, pitted and thinly sliced

Method: 

In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. 

When ready to serve, divide shrimp mixture among taco shells and top with the pineapple salsa. Serve with slices of avocado on the side or arrange them in the taco shells, if you like.  ***I actually cut up the avocado and mixed it in with the salsa.