Shrimp Tacos with Pho Mayo and Pineapple Salsa



Prep Time: 15 minutes
Cook Time: 5 minutes

Shrimp Taco:
1 lb shrimp, peeled, deveined, tails removed (16/20 count)
2 tbsp canola oil
1 clove garlic
1/4 tsp freshly ground pepper
1 cup shredded purple cabbage
1 avocado, sliced
8 corn tortillas, warmed

Pho Mayo:
1/2 cup mayonnaise 1 stick pouch
Pho Vegetable Broth Concentrate, divided

Pineapple Salsa:
1 1/4 cups finely chopped pineapple
1/4 cup finely chopped red onion
1 tbsp seeded and finely chopped red finger chili pepper
3 tbsp lime juice
2 tbsp finely chopped cilantro
1/4 tsp salt


Pineapple Salsa: Stir together pineapple, red onion, chili pepper, lime juice, cilantro and salt. Let stand for 10 minutes.

Pho Mayo: Stir mayonnaise with half of the Pho Vegetable Broth Concentrate until blended.

Preheat grill to medium heat; grease grate well. Toss together shrimp, oil, garlic, pepper and remaining Pho Vegetable Broth Concentrate; grill for 2 minutes per side or until shrimp turn pink and start to curl around edges.