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Pineapple shrimp tacos? Yes, please!
Tacos are an easy dinner option, and one of my faves. One of the best things about them is that you can change literally every component of a taco and have a completely different meal. Soft shell, tofu, lettuce, tomato? Taco. Crunchy shell, fish, avocado, cabbage? Taco. Soft and hard shell, black beans, jalapeños, and cilantro? Yet still — taco.
In this case, it’s sweet and spicy shrimp, tangy, creamy cabbage slaw, and sweet-tart pineapple. In a sturdy blue corn tortilla.
The hardest part of this is the shrimp, and it’s as easy as mixing up a spice mix, combining it with some honey and a little avocado oil, and then roasting the shrimp. While that’s happening, make the slaw, heat your tortillas, and dice your pineapple. Or make some delicious pineapple salsa. Choice is yours. (Pineapple is easier; salsa is better.)
This shrimp is amazing on its own. You can use it in a salad (a taco salad? hmm.) Or skip the roasting part and put the seasoned shrimp on skewers. Grill if it’s warm enough to grill wherever you are, and not so hot and humid that you stick to your air-conditioned house these days. That’s me.
For the tortillas, I picked up some blue corn tortillas from a local market, but any corn tortillas will work here. Just heat them up in a skillet so that they are flexible and don’t fall apart on you. It took me a long time to realize that corn tortillas need to be cooked — otherwise, they taste raw, and they break in half the minute you put them in your mouth. That’s not a fun experience.
This is perfect with some chips and guac, a homemade margarita, or an ice-cold beer with a lime in it.
Chipotle Pineapple Shrimp Tacos with Cilantro Lime Slaw
Easy and flavorful, these pineapple shrimp tacos come together quickly and make a nice meal on a busy night.
Equipment
Ingredients
Chipotle Shrimp:
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons avocado oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
Cilantro Lime Slaw:
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup finely chopped cilantro
- Juice of 1 lime
- 2 cups shredded cabbage
- Coarse sea salt
To serve:
- Corn tortillas
- Diced fresh pineapple
- Lime wedges
- Hot sauce
Instructions
- Preheat oven to 400 degrees F.
- Put the shrimp, oil, and seasonings in a gallon sized freezer bag and shake until shrimp are all coated.
- Spread on a sheet pan and roast for 8-10 minutes, until shrimp are done.
- Switch to broiler, and broil the shrimp for a minute or two to char. Watch carefully so you don’t burn the shrimp.
- While the shrimp are in the oven, make the slaw.
- Whisk the yogurt, cilantro, and lime juice in a mixing bowl.
- Add the cabbage and stir to coat.
- To serve, spoon shrimp, cabbage, and pineapple onto a warmed tortilla. Add hot sauce and a squeeze of lime if desired.
Notes
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.
Pairs well with: Pineapple Jalapeno Salsa, Chili Lime Salted Tortilla Chips
Nutrition
Calories: 212kcalCarbohydrates: 4gProtein: 17gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 158mgSodium: 991mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 1112IUVitamin C: 1mgCalcium: 112mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
