Shrimp Tacos with Pineapple Salsa are a quick and easy weeknight dinner option. Ready in under 30 minutes and full of flavor, these tacos are sure to please the whole family, children and adults alike!
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I met up there with a bunch of friends to watch some football. Up until then, I had never considered combining fish and tacos.
I’m popping in today to share a fun new recipe for shrimp tacos.
I remember the first time I heard about fish tacos in general. I was living in Blacksburg, Virginia, working at Virginia Tech. There was a restaurant called, Cabo Fish Taco.
Tacos were for chicken, beef or pork. I remember being hesitant to try it, but feeling relieved when I thought, “Hey, it’s not so bad.” Fast forward years, and now, fish tacos are one of my favorites!
If there are fish tacos on the menu, I pretty much always order them. Seafood belongs in tacos – shrimp, too!
But, if you don’t like seafood or fish tacos, I love to throw these easy chicken kabobs in there.
These shrimp tacos with pineapple slaw are actually one of my quick go to meals. It sounds extravagant, but it’s really quite easy and quick. Especially because I normally use frozen (pre-cooked) shrimp.
How To Make Watermelon Pineapple Salsa
First, you need to season the shrimp and cook them so they can get coated and delicious.
While the shrimp is cooking, you’ll mix the pineapple, watermelon, radishes, cucumber and cilantro for your salsa and let it sit.
The longer you let it sit, the better! You want the flavors to mesh and extra time helps with this process.
For the tortillas, I like to put them in the oven for a few minutes to get them a little crisp, but that’s my preference. If you like yours softer, then omit that part.
I love the sweetness and moistness the fruit salsa adds. It makes the dish feel light and summery. I bet you could switch it up by season – maybe apple slaw in the fall or citrusy flavors in the winter?
We decided to top our tacos with avocado and some more cilantro.
These just are so refreshing alongside a summer cocktail, or even summer mocktail for pregnancy.
- 1 lb shrimp
- 4 flour tortillas
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- 1/8 tsp pepper
- 1/8 tsp salt
- For the salsa:
- 2 cups pineapple
- 1 cup watermelon
- 1/3 cup loosely packed cilantro
- ¼ cup radishes, diced
- 1 tbsp lime juice
- ½ tbsp ACV
- 1 tbsp honey
- 3/4 cup shredded kale or cabbage
- 1 medium cucumber, diced
- Clean and peel shrimp and defrost if needed. I used frozen and defrosted for a few hours in the refrigerator. Season with paprika, garlic powder, chili powder, salt and pepper and set aside.
- Sautee the shrimp over medium high heat, until browned on both sides (about 8-10 minutes). If you want to heat up the tortillas, do it now.
- While shrimp is cooking, make your watermelon pineapple salsa. Adjust ACV, lime juice and honey as needed. Let it sit to soak up the juices.
- Once ready to plate, place shrimp on tortillas and top with salsa. Garnish with cilantro, lime juice and/or avocado, as desired.
Amount Per Serving: Calories: 386Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 239mgSodium: 1401mgCarbohydrates: 52gFiber: 5gSugar: 16gProtein: 32g