Best 3 Pineapple Shrimp Tacos Recipes

**Tantalize your taste buds with a culinary journey to paradise as we unveil the secrets behind the tantalizing Pineapple Shrimp Tacos. Bursting with vibrant flavors and textures, this extraordinary dish is a symphony of sweet, tangy, and savory notes that will transport you to a tropical haven. Embark on a culinary adventure as we guide you through the simple steps to recreate this delectable masterpiece in your own kitchen. Along the way, discover variations and alternatives to suit your dietary preferences and culinary inclinations. Whether you prefer a classic approach or a modern twist, we have something for every palate to savor.**

**In this comprehensive guide, we'll explore two enticing variations of the Pineapple Shrimp Tacos recipe. The first recipe introduces you to the traditional method, featuring succulent shrimp sautéed in a tantalizing pineapple salsa, nestled in warm tortillas, and topped with a refreshing slaw. For those seeking a vegetarian delight, we present an equally captivating recipe that swaps the shrimp for tender and flavorful tofu, creating a plant-based version that is just as satisfying. Both variations promise an explosion of flavors that will leave you craving more.**

Here are our top 3 tried and tested recipes!

SAUTEED TEQUILA LIME SHRIMP TACOS WITH MANGO-PINEAPPLE SALSA AND SPICY BLACK BEANS

SAUTEED TEQUILA LIME SHRIMP TACOS WITH MANGO-PINEAPPLE SALSA AND SPICY BLACK BEANS image

Categories Shellfish

Number Of Ingredients 26

Ingredients

For the shrimp tacos
2-4 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon ground cumin
Pinch red pepper flakes
1 pound medium shrimp, deveined
3 tablespoons high-quality tequila
Salt, to taste
Pepper, to taste
1 teaspoon dried chipotle powder
2-3 tablespoons cilantro, chopped
4 whole-wheat tortillas
For the mango-pineapple salsa
1 large ripe mango, chopped
1/4 cup red onions, chopped
1/4 cup red bell pepper, chopped
1 8-ounce can pineapple tidbits in juice, drained
1 tablespoon freshly squeezed lime juice
1-2 tablespoons cilantro, chopped
Salt, to taste
For the spicy black beans
2 tablespoons onion, chopped
1 garlic clove, chopped
1 tablespoon ground cumin
1 14-ounce can black beans
2 tablespoons red pepper flakes

Steps:

1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss. 2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side. 3. Plate one tortilla per person and serve three shrimp in each taco. 4. To make the spicy black beans: In a saucepan over medium heat, add the chopped onion and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the black beans. Stir and add the red pepper flakes. Simmer for about 5 minutes. 5. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.

PINEAPPLE SHRIMP TACOS

Pineapple Shrimp Tacos image

Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup pineapple tidbits
1 envelope fajita seasoning mix
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup crumbled Cotija or shredded mozzarella cheese
8 large romaine lettuce leaves

Steps:

Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.

Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 1123mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.

BACON AND SHRIMP TACOS WITH PINEAPPLE SALSA

Bacon and Shrimp Tacos with Pineapple Salsa image

Marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.

Provided by Farmland

Categories Main Dish Recipes Taco Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ cups chopped fresh pineapple
1 roma tomato, chopped
¼ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
6 slices Farmland® Hickory Smoked Bacon
¼ cup teriyaki sauce
¼ cup orange juice
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
12 ounces fresh or frozen medium shrimp in shells (thawed if frozen), peeled and deveined
8 (6 inch) white corn or flour tortillas
2 cups shredded green or red cabbage (or use a combination)

Steps:

For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.

Tips:

Use fresh pineapple: Fresh pineapple gives the tacos a brighter, more vibrant flavor than canned pineapple.
Grill the pineapple: Grilling the pineapple adds a smoky, caramelized flavor that complements the shrimp.
Use a flavorful marinade for the shrimp: The marinade helps to tenderize the shrimp and infuses it with flavor.
Cook the shrimp until it is just cooked through: Overcooked shrimp is tough and chewy.
Use a variety of toppings: Shredded cabbage, diced avocado, and crumbled queso fresco are all great toppings for pineapple shrimp tacos.

Conclusion:

Pineapple shrimp tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The combination of sweet pineapple, savory shrimp, and creamy avocado is sure to please everyone at the table. So next time you're looking for a new and exciting taco recipe, give these pineapple shrimp tacos a try. You won't be disappointed!