Buzz
Photo: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell RoysterIs Taco Tuesday still a thing? It definitely should be, and this shrimp taco recipe deserves to be part of your weekly meal planning. These tacos are simple and quick to prepare on a weeknight and bursting with bold flavors. The caramelized pineapple becomes tender and rich as it cooks, making the perfect pairing with the chili-lime seasoned shrimp. Top with a handful of crisp cabbage, fresh cilantro, and a drizzle of lime crema to make these tacos stand out. If you're cooking for two, just halve the recipe instead of keeping leftovers—shrimp tends to get tough when reheated.
The flavorful shrimp-pineapple combo is more versatile than you might think. Try it in a rice bowl, tossed in a salad, or piled onto tostadas.
Ingredients List
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2 tsp chili powder
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2 tsp hot sauce
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3 1/2 Tbsp fresh lime juice (from 3 or 4 limes), divided, plus wedges for serving
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2 1/2 Tbsp neutral oil (such as canola), divided
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1/2 tsp kosher salt
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1 1/4 lb peeled, deveined large raw shrimp
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1/4 cup Mexican crema or sour cream
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4 pineapple rings (from an 8-oz can), patted dry
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2 cups thinly sliced red cabbage
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12 5-to-6-in. corn tortillas, warmed
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Fresh cilantro leaves, for topping
Instructions for Preparation
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In a medium bowl, whisk together chili powder, hot sauce, 1 1/2 tablespoons of lime juice, 1 1/2 tablespoons of oil, and 1/4 teaspoon salt. Toss shrimp in this mixture and let marinate at room temperature for 15 minutes.
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While the shrimp marinates, whisk together crema, the remaining 2 tablespoons of lime juice, and the remaining 1/4 teaspoon salt in a separate bowl.
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Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add pineapple rings and cook for 1-2 minutes on each side until they’re nicely charred. Transfer to a cutting board and chop into 1/2-inch pieces.
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Clean the skillet and return it to medium-high heat. Add shrimp along with any leftover marinade. Cook for 2-3 minutes until the shrimp are opaque and fully cooked through.
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To assemble, divide the sliced cabbage among tortillas, top with shrimp and pineapple, sprinkle with cilantro, and serve with the lime-crema mixture on the side for drizzling.
Nutritional Information (per serving)
| 768 | Calories |
| 45g | Fat |
| 47g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 768 | |
| % Daily Value * | |
| Total Fat 45g | 58% |
| Saturated Fat 6g | 29% |
| Cholesterol 406mg | 135% |
| Sodium 2077mg | 90% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 7g | 26% |
| Total Sugars 20g | |
| Protein 47g | 94% |
| Vitamin C 114mg | 127% |
| Calcium 270mg | 21% |
| Iron 2mg | 13% |
| Potassium 876mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
