Something about these tacos makes me want to go to the Dominican Republic and lay on the sand with a cocktail in hand for a good 7 days. Feel the breeze in my hair, the sun on my skin, and enjoy the sound of the waves crashing against the shore.
Shrimp tacos are probably one of my favorite taco varietals to make because they require so little preparation and cook time. You can enjoy some sips of wine while taking your sweet time putting these together, because even at a snail’s pace, you won’t spend but a half an hour making them.
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Shrimp and Avocado Tacos with Pineapple Salsa
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Quick shrimp tacos with a vibrant pineapple salsa—perfect for a weeknight dinner. A simple recipe thats big on flavor.
Ingredients
- 1 cups (237 ml) fresh pineapple, diced small
- 1 small jalapeño pepper, seeded and finely chopped
- 1/4 cup finely chopped white or red onion
- 1/4 cup chopped red bell pepper
- 1 small clove garlic, minced
- 1 small lime, juiced
- Salt
- 2 to 3 tbsp grapeseed oil
- 1 lbs (454 g) raw shrimp, peeled and deveined
- Salt
- pepper
- chili powder
- 2 avocados, sliced
- Pineapple Salsa
- Corn tortillas
- rice and beans
Instructions
- Toss together the salsa ingredients in a small bowl. Cover and refrigerate until ready to use.
- Prepare the pineapple salsa and refrigerate until ready to use.
- In a cast iron skillet, heat 2-3 tablespoons of oil over medium-high heat.
- Add shrimp to the skillet and sprinkle with salt, pepper, and chili powder. Cook until plump and crispy, flipping halfway and adding more seasoning. Cook for about 1-2 minutes per side.
- Remove shrimp from heat and set aside.
- Wrap corn tortillas in foil and heat in the oven, or wrap in a paper towel and microwave until hot.
- Add shrimp, avocado, and pineapple salsa to each tortilla. Serve with rice and beans.
Notes
- For extra flavor, marinate the shrimp in lime juice and chili powder for 15 minutes before cooking.
- If you don’t have grapeseed oil, avocado oil or coconut oil are excellent substitutes.
- To keep the avocados from browning, toss them with a little lime juice after slicing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Should the shrimp be grilled or sauteed for these tacos?
Either method works. Grilling adds a nice char, while sauteing in a hot skillet is faster. Either way, cook them just until pink and curled, about two to three minutes per side.
How do I keep the pineapple salsa from getting watery?
Dice the pineapple small and let it drain briefly on paper towels before mixing with the other salsa ingredients. If using canned pineapple, make sure it’s well drained.
What’s the best way to prepare the avocado so it doesn’t brown?
Slice or dice the avocado right before assembling the tacos. A squeeze of lime juice on the cut surfaces helps slow browning if you need a few extra minutes.
