Description
Quick shrimp tacos with a vibrant pineapple salsa—perfect for a weeknight dinner. A simple recipe thats big on flavor.
Ingredients
Units
Scale
- 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
- 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