Description
Bright and salty-sweet tortillas filled with smoky shrimp and juicy pineapple salsa, perfect for festive occasions.
Ingredients
Scale
- 450 g (1 lb) shrimp, peeled and deveined
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) lime juice
- 2 cloves garlic, minced
- 5 g (1 tsp) chili powder
- 5 g (1 tsp) smoked paprika
- 2.5 g (1/2 tsp) cumin
- Kosher salt, to taste
- Black pepper, to taste
- 8 small corn or flour tortillas
- 160 g (1 cup) fresh pineapple, diced
- 40 g (1/4 cup) red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 15 g (1/4 cup) chopped cilantro
- 7 ml (1/2 tbsp) honey
- Salt and lime, to taste for salsa
Instructions
- In a bowl, whisk olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Add shrimp and toss to coat. Marinate for 10-15 minutes.
- Combine pineapple, red onion, jalapeño, cilantro, honey, and a pinch of salt in a bowl. Add lime juice and toss; taste and adjust.
- Wrap tortillas in foil and warm in an oven for 8-10 minutes or on a hot griddle for 30-45 seconds per side.
- Heat a skillet or grill until hot. Add oil and arrange shrimp in a single layer. Sear shrimp for 1.5-2 minutes per side until pink and opaque. Do not overcrowd.
- Assemble tacos with shrimp and pineapple salsa on each tortilla. Garnish with cilantro and lime wedges. Serve immediately.
Notes
Avoid over-marinating shrimp to prevent a rubbery texture. Salsa can be made a day ahead, refrigerate and bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 10g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg