Sweet and Spicy Pineapple Shrimp Tacos with Cilantro Lime Salsa

These sweet and spicy shrimp tacos are a flavor explosion in every bite. Juicy shrimp are seasoned with a smoky southwest spice blend and cooked with charred peppers and onions, then finished with a bright pineapple salsa and a dollop of cool sour cream. It’s a quick and easy dinner that’s perfect for any night of the week.

The combination of sweet pineapple, savory shrimp and a hint of heat from the spice blend creates a perfectly balanced taco. Fresh cilantro and a squeeze of lime add brightness, while the warm flour tortillas tie it all together. Ready in just 30 minutes, this recipe is sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a second small bowl, combine pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add shrimp and Southwest Spice Blend to pan with veggies. Cook, breaking up shrimp into pieces, until browned and cooked through, 4-6 minutes. Stir in pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove pan from heat and stir in remaining cilantro.
5. While shrimp cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
6. Divide tortillas between plates and fill with shrimp filling. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for Tex-Mex paste?

Mix 1 tablespoon tomato paste with 1/2 teaspoon chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

Store the shrimp filling and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling in a skillet and assemble tacos fresh.