Quick Shrimp Tacos with Pineapple and Cilantro Sauce Recipe

Step 1

Preheat oven to 450F.

Step 2

In a bowl, toss the shrimp with the olive oil, chili powder, allspice, ginger, thyme cinnamon, and cayenne. Add a pinch of salt and pepper. Arrange on a baking pan in a single layer.

Step 3

Add the garlic cloves (for the sauce) and the jalapenos (for the salsa) to the baking pan. Place pan in the oven and roast for 6 minutes. Turn the oven to the Broil setting and broil for 1 minute until lightly charred. Set the shrimp aside.

Step 4

*Make the Cilantro sauce"

Step 5

Squeeze the garlic cloves out of their skin and add to a mini blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of kosher salt. Pulse to combine but do not process until smooth.

Step 6

In a large bowl, toss the cabbage with 1/3 cup of the cilantro sauce.

Make the Salsa

Step 7

Remove the seeds from the jalapenos, then chop and add to a bowl with the pineapple, cilantro, orange and lime juices, and a pinch of kosher salt. Set aside. Smash the avocado. Set aside.

Finish the Tacos

Step 8

Warm the tortillas. (We like them with a little char around the edges.)

Step 9

Stuff the torillas in this order: cabbage slaw, pineapple salsa, and shrimp. Drizzle with cilantro sauce. Top with additional pineapple salsa, if desired. Serve immediately.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the shrimp: Instead of shrimp, use black beans for a vegetarian option. The benefit of this substitution is that it makes the dish vegetarian-friendly, and black beans are an excellent source of plant-based protein.
For the Cilantro Sauce: Instead of Greek yogurt or sour cream, use coconut milk for a vegan option. The benefit of this substitution is that it makes the dish vegan-friendly, and coconut milk is a great source of healthy fats.

Variations

Fish Tacos Replace the shrimp with 1-1/2 pounds of white fish, such as cod or halibut. Marinate the fish in the olive oil, chili powder, allspice, ginger, thyme, cinnamon, and cayenne for 15 minutes. Grill or pan-fry the fish for 4-5 minutes on each side until cooked through. Proceed with the recipe as instructed.

Serve with

Grilled Corn Salad: This fresh and flavorful side dish is the perfect accompaniment to the Quick Shrimp Tacos. The sweetness of the corn and the crunchy texture of the bell peppers and red onions pair perfectly with the zesty flavors of the tacos. Plus, it's quick and easy to make!

Mexican Street Corn: This Mexican-inspired side dish is a great accompaniment to the Quick Shrimp Tacos. Its creamy, cheesy sauce and zesty flavors complement the tacos perfectly. Plus, it's a great way to add a delicious and unique twist to your meal!

FAQ

Q: How do I make sure the shrimp is cooked through?

A: To ensure the shrimp is cooked through, use a thermometer to check that it is at least 145°F. If you don't have a thermometer, check that the shrimp is opaque throughout and the flesh is firm.

Q: What is the best way to store cooked shrimp?

A: Cooked shrimp should be stored in an airtight container in the refrigerator for up to 3 days. For best results, consume cooked shrimp within 1 day of cooking.

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Fun facts:

Fun Fact 1: Chipotle chili powder is a popular spice used in Mexican cuisine and is often associated with celebrity chef, Rick Bayless. It is made from smoked, dried jalapeños, creating a smoky, spicy flavor.

Fun Fact 2: Pineapple has been a popular ingredient in Latin American cuisine for centuries. The pineapple was first introduced to the region by the Spanish in the 16th century and soon became a staple ingredient in many dishes.