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shrimp tacos on a plate

Shrimp Tacos with Pineapple Salsa

These Shrimp Tacos are spicy and topped with a flavorful pineapple salsa. You can have these on the table in 20 minutes! 

Course Main Course
Cuisine Mexican
Keyword pineapple, shrimp, tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 tacos

Ingredients

Shrimp:

  • 1 lb. raw shrimp, peeled and de-veined
  • 1 Tablespoon olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (if you like spicier add more)

Pineapple Salsa:

  • 2 cups fresh pineapple cut into small 1/2 inch pieces
  • 1 red or green bell pepper, diced finely
  • 1/4 cup red onion, diced finely
  • 1/4 cup chopped cilantro
  • 1 finely diced jalapeno, seeded and membranes removed
  • 2 tablespoons lime juice
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste

Other:

  • 8 small corn or flour tortillas, warmed (see note)
  • shredded Mexican cheese

Instructions

  1. For the shrimp: In a medium bowl, add the shrimp and remaining shrimp marinade ingredients (olive oil, lime juice, garlic, salt, paprika, and cayenne pepper). Marinate in the fridge while you prep the pineapple salsa.

  2. For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge while the shrimp are cooking.

  3. Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until shrimp turn pink and are opaque (not see through).

  4. To assemble the tacos: Add some shrimp and cheese to each tortilla and top with pineapple salsa. 

Recipe Notes

There are several ways you can warm your tortillas:

  1. Warm the tortillas in the oven on a cookie sheet and sprinkled with cheese at 350 degrees for 3-5 minutes or until cheese melts. This is what I do when I'm heating up tortillas for a crowd and want everyone to eat at the same time.
  2. Warm them on a gas stove with tongs (see picture above). This gives you those beautiful charred edges.
  3. Warm them in the microwave in a stack wrapped in paper towels for 30 seconds.