SWICY EXPLOSION! BBQ Pineapple, Jalapeño & Chipotle
savour the sweet heat of these shrimp tostadasCalories
:
831 kcalProtein
:
24.2g proteinTotal
:
30 minutesDifficulty
:
EasyNew Ingredient
Allergens:
- Tarwe
- Gluten
- Schaaldieren
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
There is a new ingredient in your box! Sweet, juicy pineapple adds a tropical, fresh twist to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
½ piece
Red onion
½ piece
Fennel
115 g
Diced pineapple
½ piece
Jalapeño
½ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
½
Tomato paste
10 g
Chipotle paste
½ sachet(s)
BBQ spice rub
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
Water
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3477 kJ
Calories831 kcal
Fat43 g
Saturated Fat5.3 g
Carbohydrate85.5 g
Sugar28.4 g
Dietary Fiber9.6 g
Protein24.2 g
Salt2.7 g
Potassium563.3 mg
Calcium89.3 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Chop the onion and crush or mince the garlic.
- Quarter the fennel and remove the tough core. Slice half of the fennel into thin strips and then dice the rest.
- In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the fennel strips, then toss well to combine and set aside.
2
- Heat a drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the onion with the diced fennel for 3 - 4 minutes.
- Add the garlic and fry for 1 more minute, then add the tomato paste and fry for 3 more minutes.
- Drain the pineapple, being sure to reserve the juice.
- Deglaze the frying pan with the pineapple juice.
3
- Stir in the chipotle* paste and half of the BBQ rub*.
- Allow to reduce for 1 - 2 minutes over high heat. Season to taste with salt and pepper.
- Deseed the jalapeño* and slice it into thin rings.
- In a small bowl, combine a drizzle of sunflower oil with the water (see pantry for amount).
*Take care, these ingredients are spicy! Use as preferred.
4
- Spread the oil mixture over one side of the tortillas, then transfer to a parchment-lined baking sheet (wet-side down).
- Pat the shrimp dry with kitchen paper, then roughly chop.
- Remove the frying pan from the heat and stir in the shrimp.
- Top the tortillas with the shrimp mixture and press down firmly with a fork. Bake in the oven for 5 minutes.
5
- Heat a drizzle of sunflower oil in the same pan over high heat.
- Fry the pineapple with the rest of the BBQ rub for 2 - 3 minutes, or until lightly browned. Season to taste with salt and pepper.
- Quarter the lime.
- In a small bowl, combine the mayonnaise with the juice of a quarter lime per person. Season to taste with salt and pepper.
6
- Roughly chop the coriander.
- Serve the tostadas on plates, topped with the pickled fennel and fried pineapple.
- Drizzle with the lime mayonnaise, then garnish with the coriander and the jalapeño as preferred.
