Quick Shrimp Tacos with Pineapple and Cilantro Sauce
Created by JostLori on November 27, 2022
- Servings: 6
- Prep Time: 15m
- Cook Time: 10m
- Recipe #39838
Ingredients
- Tacos:
- 1 1/2 pounds medium shrimp, peeled, deveined, tails removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 12 warm tortillas
- 16 ounces (2 large) avocados, peeled, seeded, smashed
- CILANTRO SAUCE:
- 2 cloves garlic, smashed
- 1/2 cup plain Greek Yogurt or sour cream
- 2-3 tablespoons fresh lime juice
- 1/4 cup chopped green onions
- 1/2 cup fresh cilantro
- 6-8 ounces green cabbage, shredded (2-3 cups)
- PINEAPPLE SALSA:
- 1-2 jalapeños
- 5 ounces pineapple, diced (1 cup)
- 1/2 cup cilantro, roughly chopped
- 1/4 cup freshly squeezed orange juice (1/2 orange)
- 2 tablespoons freshly squeezed lime juice(1 lime)
How to Make
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Step 1: Preheat oven to 450F.
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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.
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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.
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Step 4: *Make the Cilantro sauce"
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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.
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Step 6: In a large bowl, toss the cabbage with 1/3 cup of the cilantro sauce.
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Make the Salsa
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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.
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Finish the Tacos
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Step 8: Warm the tortillas. (We like them with a little char around the edges.)
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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.
Nutritional Facts
- Serving Size: 1 (421.4 g)
- Calories 438.1
- Total Fat - 15.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 149.5 mg
- Sodium - 1115.2 mg
- Total Carbohydrate - 54.5 g
- Dietary Fiber - 7.7 g
- Sugars - 9.4 g
- Protein - 24 g
- Calcium - 210.8 mg
- Iron - 3.4 mg
- Vitamin C - 65 mg
- Thiamin - 0.4 mg