Shrimp Tacos with Pineapple Salsa Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
173 kcal
-
Course
Main Course
-
Cuisine
American
Shrimp Tacos with Pineapple Salsa Recipe
Description
Shrimp Tacos with Pineapple Salsa bring together lightly spiced shrimp cooked in olive oil with a chili powder seasoning, paired with a crisp, fresh pineapple salsa. The salsa combines diced pineapple, red bell pepper, jalapeño pepper, lime juice, and cilantro for brightness and sweetness with a mild heat. These are served on warmed corn tortillas layered with shredded purple cabbage to add crunch and contrast.
The shrimp is seared quickly over high heat to develop a pink, tender texture without overcooking, while the pineapple salsa is chilled for at least 15 minutes to allow flavors to meld. The mix of sweet, spicy, and fresh elements gives these tacos a balanced flavor profile with diverse textures from tender shrimp to crunchy cabbage. Warm tortillas hold the fillings together lending a soft base.
You can vary the protein by substituting diced chicken, other fish like tilapia or salmon, or tofu to suit preferences. For added spice, hot sauce or extra jalapeños can be included. Serving suggestions include pairing with an avocado crema or crumbled cotija cheese. Leftovers store well when components like salsa and tortillas are kept separate from the shrimp, preserving flavor and texture for three to four days.
Ingredients
- 2 teaspoons olive oil
- 1 Shrimp peeled, deveined and tails removed, 1/4 pounds
- 1 teaspoon chili powder
- salt
- black pepper
- 1 cup pineapple finely diced
- ½ cup red bell pepper finely diced
- ½ jalapeno pepper minced (remove seeds and ribs to make it milder)
- 1 lime juiced
- 1/4 cup cilantro finely chopped, loosely packed, leaves
- 1 cup purple cabbage shredded
- 8 corn tortillas
Instructions
- For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
- For the pineapple salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
- To serve Warm the tortillas. Add a handful of cabbage to each tortilla and place the shrimp on top of the cabbage. Top with pineapple salsa and serve immediately.
Notes
- You can substitute shrimp with diced chicken, tilapia, catfish, salmon, or tofu for variety.
- Avoid overcooking shrimp to keep its texture tender and flavors fresh.
- A simple lime juice coleslaw can be made as an alternative taco topping.
- Add extra jalapeños or hot sauce if you prefer a spicier taco.
- Store leftovers by separating shrimp, salsa, and tortillas to maintain freshness for up to 4 days.
- Top with avocado crema or cotija cheese for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 51mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 63.4mg | 70% |
| Calcium | 63mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
