Easy Shrimp Tacos with Pineapple Chipotle Sauce
Made with saute shrimp, slaw, avocado, tomato- jalapeño salsa, and topped with a pineapple chipotle sauce. These shrimp tacos are a fast and flavorful weeknight dinner with a sweet and spicy kick.
Servings: 6 tacos
For the Sauce
- ½ chipotle pepper in adobo sauce
- ½ teaspoon adobo sauce from chipotle peppers
- 2 tablespoons Dole Crushed Pineapple
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice freshly squeezed
- A pinch of salt
For the Tacos
- 1 pound jumbo shrimp peeled and deveined
- ½ teaspoon paprika
- 1 tablespoon vegetable oil
- 6 corn tortillas
- 1 cup slaw
- 1 medium tomato cubed
- 1 jalapeño cubed
- ½ an avocado cubed
- 1 tablespoon cilantro roughly chopped
- Juice from 1 ½ lime freshly squeezed
- Salt and pepper to taste
In a food processor, mix chipotle pepper, adobo sauce, pineapple, mayonnaise, 1 teaspoon lime juice and a pinch of salt until well combined. Set aside.
Season shrimp with paprika, 1 teaspoon lime juice, salt and pepper. Heat oil in a frying pan and cook shrimp for about 3-4 minutes on each side. Remove from heat and set aside.
In a comal, warm tortillas for about 1-2 minutes on each side, or until soft and pliable.
Season slaw with 1 teaspoon lime juice, salt and pepper. Set aside.
Mix together tomato, jalapeño, avocado, cilantro, 1 teaspoon lime juice, salt and pepper to taste.
To build your tacos, layer slaw, tomato and avocado salsa over the tortilla. Top with shrimp and drizzle over the top with pineapple chipotle sauce.
Calories: 210kcal | Carbohydrates: 17g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 716mg | Potassium: 273mg | Fiber: 4g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 2mg