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Dinner
1.5 lb Wild Alaska Spot Prawns, thawed and peeled
2 tsp chipotle chili powder
1/2 tsp ground ginger
1/2 tsp dried thyme
1/4 tsp cayenne pepper
salt & pepper
1 cup pineapple, diced
1/2 cup red onion, diced
1/3 cup cilantro, chopped
1 jalapeno, seeds removed and diced
juice of 1 lime
Corn or flour tortillas
Avocado slices
Cotija cheese
Lime
Toss prawns in spices.
Heat olive oil in a skillet over medium high heat. Add prawns and cook for 2 minutes per side or until cooked through and slightly charred.
Dice pineapple, red onion, cilantro, jalapeño and toss together.
Mix in lime juice, salt, and pepper.
Warm the tortillas and add the pineapple salsa, prawns, and cotija cheese.
Optional: top with lime and cilantro.
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