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Shrimp Tacos with Pineapple Slaw
Course:
Main Courses - Fish & Seafood
Cuisine:
Mexican
Ingredients
For the Shrimp:
1/4
Cup
Olive Oil
2
Tablespoons
Lemon Juice
1
Teaspoon
Salt
1
Teaspoon
Smoked Paprika
1/2
Teaspoon
Chili Powder
1/2
Teaspoon
Garlic Powder
1/4
Teaspoon
Pepper
1
Pound
Medium Shrimp
41-50 Count, Peeled & Deveined
For the Pineapple Slaw:
3
Cups
Cabbage
Finely Shredded
1/3
Cup
Cilantro
Coarsely Chopped
1/4
Cup
Onion
Chopped
1
Jalapeño
Finely Chopped
1
Cup
Fresh Pineapple
Diced Small
For the Dressing:
1/4
Cup
Mayonnaise
Juice of 2 Limes
1
Teaspoon
Sugar
1/4
Teaspoon
Salt
1/8
Teaspoon
Pepper
Additional Ingredients:
1
Recipe Chipotle Cream Sauce
Made One Day In Advance
2
Avocados
Sliced
20
White Corn Tortillas
Instructions
Prepare the Shrimp:
Combine olive oil, lemon juice and spices in a bowl. Whisk well to combine. Add shrimp and marinate for 30 minutes.
Sauté shrimp in a small amount of marinade until pink and just cooked through. Do not over cook!
Prepare the Pineapple Slaw:
In a large bowl, combine cabbage, cilantro, onion, jalapeño, and pineapple.
In a small bowl, make the dressing by combing the mayonnaise, lime juice, sugar, salt and pepper. Whisk to combine.
Pour over cabbage mixture and toss well to combine. If eating over several days, only dress as much slaw as you will eat in one sitting.
Assemble the Tacos:
Heat tortillas.
Add 4 shrimp per taco and top with a small amount of chipotle cream sauce, then with a generous amount of pineapple slaw.
Add a slice of avocado and serve immediately. Makes approximately 10 tacos.