Spicy Grilled Shrimp Tacos with Pineapple Salsa

Mesa, Arizona is my hometown and we have a restaurant called Tia Rosa’s that has the best Mexican food. I go there for their shrimp tacos with pineapple salsa. To die for! If you are every in Mesa you must go there. A couple of years ago John and I came across a really good shrimp recipe and then found a yummy pineapple salsa recipe and decided to put them together to try to recreate Tia Rosa’s dish. Heaven!



Spicy Grilled Shrimp Tacos with Pineapple Salsa
Prep Time
21 hrs 58 mins
Cook Time
21 hrs 58 mins
Author: Christy Denney
  • 1/2 clove garlic
  • 1 teaspoon coarse salt if you use regular it will be way too salty
  • 1/4 teaspoon cayenne pepper if my kids are eating I add a little less
  • 1/2 teaspoon paprika
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 lb. large shrimp peeled and de-veined
Pineapple Salsa:
  • 1 pineapple - at least 4 cups diced pineapple pieces.
  • 1 red pepper diced
  • 5 scallions diced thin or purple onion
  • 1 large tomato diced
  • 1/4 cup chopped cilantro
  • juice of one lemon
  • juice of 2 limes
  • 1 jalapeno diced (take out seeds and core so it's not too hot)
  • 1/4 teaspoon minced garlic
  • Salt and pepper to taste
  1. For the shrimp: Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.
  2. For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge.
  3. To assemble the tacos: To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans.
Recipe Notes

Source: shrimp Allrecipes ; salsa adapted from Laura Denney;

Speak Your Mind



  1. I was so excited to find your recipe. I too hail from sunny Mesa, AZ, but now live in Texas. I have tried many fish and shrimp tacos else where and none have come close to Rosa’s.

  2. Great Recipe! I live in Austin, TX and found a pineapple/coleslaw/shrimp taco TORCHY’S TACOS and wanted to find something kind of like it…and this is perfect.

  3. My husband if from Mesa and loves Tia Rosa’s – his family still lives there and frequents there often.

    Mesa Mountainview High SChool CO 1999

  4. Love this! I have made a similar taco dish with shredded chicken and pineapple chunks. Yum! I gotta make these though…I know the hubby will go nuts over these!

  5. Yay! I made your recipe about three months ago and then couldn’t find it again when I searched for shrimp tacos again. I am SO happy I found it again, it was fantastic! Thank You!

  6. I made these for dinner tonight and they were a big hit! Delicious, easy and healthy