Grilled Shrimp Tacos with Pineapple Salsa
These Grilled Shrimp Tacos are Tex Mex-inspired shrimp tacos that are bursting with great flavor. They have everything you love in a good taco – crisp grilled corn tortillas, shrimp with just a kiss of heat, fresh pineapple salsa, and a savory avocado crema. Best served with extra lime wedges, these grilled shrimp tacos are great for any occasion, any day of the week.
Servings: 5
Ingredients
- 1 pound U/15 Shrimp shell on, de-veined
- 10 small corn tortillas
Shrimp Seasoning
- 2 Tablespoons olive oil
- juice of 1 lime
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chipotle chili powder
Pineapple Salsa
- 1 whole pineapple skinned, cored, and cut into rings
- 1 whole bell pepper
- ¼ cup finely minced red onion
- 1 jalapeno optional, seeds removed and finely minced
- juice of 1 lime
- ½ cup fresh cilantro roughly chopped
- salt to taste
Avocado Crema
- 1 cup Mexican crema
- juice of 1 lime
- 1 avocado skin and pit removed
Instructions
- Place shrimp in a large bowl. Toss with the shrimp seasoning and set aside.
- Preheat your grill to 450 degrees F.
- Place your bell pepper on the grill grates directly over the coals as well as your pineapple rings. Cook peppers until black and blistered on all sides. Grill pineapple until caramelized on all sides.
- Remove the bell pepper and the pineapple from the grill. Remove the roasted skin from the roasted bell pepper, remove the core, and finely dice the pepper. Add the diced pepper to a small bowl. Finely chop the pineapple and add it to the bowl. Add in the remaining salsa ingredients and stir to mix.
- In a blender jar, combine all ingredients for the Mexican crema and blend until smooth.
- Place your shrimp on the grill. Grill them for 2-3 minutes per side or until they are pink and opaque throughout.
- Place corn tortillas on the grill and grill them until they are pliable and they have golden spots on them. Pull your tortillas off your grill and place them in foil to keep them hot until you are ready to serve.
- When the shrimp are done cooking, remove them from the grill. Use tongs to remove the tails and shells.
- Assemble your tacos! On each corn tortilla, place 2 shrimp, a spoonful of the pineapple salsa, also drizzle some avocado crema on top. Serve with additional limes.
Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 24g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 254mg | Sodium: 936mg | Potassium: 392mg | Fiber: 6g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 12mg | Calcium: 254mg | Iron: 3mg