HOUSTON – Ingredients:
1 lb. shrimp or fish of your choice
2 tablespoons Adams Blackened rub
2 Tablespoons Ottavio Grapeseed oil
Slaw-
½ cup Kale Salsa
1 small bag HEB coleslaw
2 slices grilled pineapple, grilled with Montana Chili Salt
½ cup HEB fresh Pico de Gallo
1 half lime
Directions:
1. Season shrimp or fish with Adams rub.
2. Heat oil in skillet over medium high heat for 1 to 2 minutes.
3. Place shrimp/fish in skillet. Do not over crowd skillet. You may need to cook in two batches, till done. Sauté' 3-5 minutes on each side
4. Grill pineapples with Montana Chili Salt, couple minutes on each side.
5. In small bowl mix together Slaw, salsa Pico, pineapple and lime sauce, tortillas and slaw placed on top.
6. Build taco with slaw on top and finish with sour cream, Greek yogurt or guacamole.