284 g pkg. Rock Harbour Pre-fried Popcorn Shrimp
4 rings fresh pineapple, cored and sliced ½” thick
pkg. sweet chili sauce (included with shrimp)
1½ cups shredded purple cabbage
6 softcorn tortillas, warmed
1 jalapeno, thinly sliced
¼ cup fresh cilantro leaves
2 limes cut into wedges for squeezing
Preheat the oven to 425°F.
Arrange frozen Popcorn Shrimp in a single layer on a baking sheet. Place the pineapple rings directly onto another small baking sheet. Place the shrimp tray on the middle rack of the oven and the pineapple tray on the bottom rack.
Bake both trays for 5 minutes and then remove from the oven and turn the shrimp and the pineapple rings over. Return both to the oven and cook for about 10 more minutes. The shrimp should be golden and hot and the pineapple rings will begin to caramelize slightly.
Cut each pineapple ring into 4 or 5 large chunks.
In a large bowl, toss the hot Popcorn Shrimp with the sweet chili sauce until lightly coated.
To assemble the tacos, place some shredded purple cabbage down the centre of a warm corn tortilla, top with some pineapple chunks, popcorn shrimp, jalapeno rings and fresh cilantro leaves. Squeeze with lime, fold up and enjoy while hot!