Shrimp Tacos with Fresh Pineapple Salsa

Serves 4

Ceviche-style shrimp tacos piled with spicy pineapple salsa — sign us up! This wonderfully simple recipe is perfect to prepare ahead and assemble right before serving since allowing the shrimp to pickle and the salsa to marinate overnight makes them extra delicious.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: Serving size: 2 tacos, 430 calories (130 from fat), 15g total fat, 2.5g saturated fat, 175mg cholesterol, 670mg sodium, 51g carbohydrates, (7 g dietary fiber, 9g sugar), 27g protein.
Serves 4
  • 1 pound cooked and peeled shrimp, thawed if frozen and roughly chopped
  • 1 small white onion, finely chopped
  • 1/4 cup distilled white vinegar
  • 1/4 cup lime juice
  • 2 cloves garlic, finely chopped
  • 1 teaspoon lime zest
  • 1 teaspoon whole cumin seeds
  • fine sea salt
  • 2 cups finely chopped pineapple
  • 1/2 bunch fresh cilantro, roughly chopped
  • 1 teaspoon crushed red chile flakes
  • 8 corn taco shells or grain-free tortillas, prepared according to package directions
  • 1 avocado, peeled, pitted and thinly sliced
Serves 4

In a large bowl, combine shrimp, onion, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, chile flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.

When ready to serve, divide shrimp mixture among taco shells and top with the pineapple salsa and avocado.

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