Easy Al Pastor Shrimp Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
337 kcal
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Course
Lunch
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Cuisine
Mexican, International
Easy Al Pastor Shrimp Tacos
Description
Easy Al Pastor Shrimp Tacos are built around shrimp marinated in lime juice, garlic, chili powder, oregano, cumin, salt, and pepper. This marinade imparts a lively, slightly smoky flavor reminiscent of traditional al pastor seasoning. The shrimp is seared in olive oil to develop a slight char on the edges while maintaining juiciness inside. Alongside, a carrot slaw combines shredded carrots, cherry tomatoes, red onion, cilantro, and lime juice for a crisp, tangy topping that contrasts nicely with the shrimp.
The tacos are assembled on small corn tortillas that are warmed either in a pan or microwave. Caramelized pineapple slices add a sweet element that complements the salty and spicy shrimp and slaw. Refried black beans warmed separately provide a creamy base layer in the tacos. Optional garnishes like guacamole, shredded cheese, and sour cream can be added according to preference, making the dish customizable.
For practical serving, the recipe suggests storing components separately to preserve freshness and reheating shrimp and beans while keeping slaw cold. This attention to storage helps maintain texture and flavor for leftovers over 3 to 4 days.
Ingredients
Shrimp:
- 1 pound Shrimp deveined and tails off, raw
- 1 lime juiced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon oregano dried
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Carrot Slaw:
- 1 ½ cups carrot shredded
- 1 cup cherry tomato sliced
- ½ cup red onion diced
- ¼ cup cilantro roughly chopped
- 1 lime juiced
- salt to taste
- black pepper to taste
Tacos:
- 1 tablespoon olive oil or avocado oil
- 1 cup pineapple cut into small bite-sized pieces, fresh
- 1 cup refried black beans
- 8 small corn tortillas
- guacamole optional toppings, shredded cheese
- sour cream
- cheese
Instructions
- Gently pat shrimp dry with a paper towel and then add to a large mixing bowl.
- Add in all the marinade ingredients. Mix to combine and set to the side for 5 - 10 minutes.
- Meanwhile, in another bowl, combine all the carrot slaw ingredients. Mix and season with salt and pepper to taste.
- In a large skillet, heat olive oil over medium heat. When oil is hot, add in shrimp. Sear each side for 2 - 3 minutes. Do not overcrowd the pan. Depending on the size of your pan, you might need to do two batches. Remove shrimp from the pan and set it on a plate to rest.
- In the same pan, add in the pineapple and cook for 1 - 2 minutes to soften and slightly caramelized.
- Heat refried black beans in a small bowl in the microwave with a damp paper towel on top.
- To prepare the corn tortillas: either heat a clean pan with cooking spray to medium heat and cook tortillas for 1 - 2 minutes on each side until browned. OR wrap the tortillas in a damp paper towel and heat in the microwave for 20 - 30 seconds.
- Assemble tacos by spreading some refried black beans on each corn tortilla and topping with equal amounts of carrot slaw and shrimp. Add guacamole, sour cream, and cheese if desired!
Notes
- Store components separately in airtight containers to keep the slaw crunchy and beans fresh for 3 to 4 days.
- Reheat shrimp, beans, and tortillas gently in microwave or stovetop; keep the carrot slaw cold for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 671mg | 28% |
| Potassium | 620mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 40mg | 44% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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