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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.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Servings
4
Calories
212
kcal
Equipment
Sheet pan
Mixing bowl
Ingredients
1x
2x
3x
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:
212
kcal
Carbohydrates:
4
g
Protein:
17
g
Fat:
14
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
7
g
Trans Fat:
1
g
Cholesterol:
158
mg
Sodium:
991
mg
Potassium:
245
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
1112
IU
Vitamin C:
1
mg
Calcium:
112
mg
Iron:
1
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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