Shrimp and Pineapple Salsa Tacos
Vibrant, quick tacos featuring sautéed shrimp topped with a bright pineapple salsa made from fresh pineapple, red onion, jalapeño, and cilantro. A balance of sweet, spicy, and savory flavors that comes together in under 30 minutes. Perfect for a weeknight dinner or casual gathering.
Steps
Before you start
- Pat shrimp dry with paper towels to ensure a good sear
- Have all ingredients prepped and within reach before you start cooking
- Warm tortillas in a dry skillet or over a gas flame just before serving
Make the salsa
- In a small bowl, combine the diced pineapple, red onion, jalapeño, and cilantro.
- Pour in 3 tablespoons (45 ml) of fresh lime juice and season with ½ teaspoon (about 3 g) of kosher salt.
- Stir well and set aside.
- The salsa can be made up to 1 hour ahead and refrigerated until ready to use.
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Ready when: Salsa is well combined with juices beginning to pool at the bottom
Tip: Don't skip seeding the jalapeño if you prefer milder heat, or leave seeds in for more spice
Season the shrimp
- Pat the shrimp dry with paper towels.
- In a small bowl, combine 1 teaspoon (2 g) of ground cumin, ½ teaspoon (1 g) of chili powder, ½ teaspoon (3 g) of kosher salt, and a pinch of black pepper.
- Sprinkle this spice blend evenly over the shrimp and toss gently to coat all pieces.
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Ready when: Shrimp are evenly coated with the spice blend
Tip: Dry shrimp brown better and develop a better crust; excess moisture will cause them to steam instead
Sauté the shrimp
- Heat 2 tablespoons (30 ml) of olive oil in a large 12-inch skillet over medium-high heat.
- Once the oil shimmers (about 1 minute), add the seasoned shrimp in a single layer.
- Let them cook without moving for 2 minutes until the bottoms turn pink and opaque, then toss and cook for another 1–2 minutes until the shrimp are pink throughout and just cooked through.
- The shrimp should be firm but still tender, not rubbery.
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Ready when: Shrimp are opaque and pink throughout, with firm flesh; internal temperature reaches 145°F (63°C)
Tip: Overcooking shrimp makes them tough and rubbery—they cook very quickly, so keep a close eye and remove them as soon as they turn fully opaque
Warm the tortillas
- While the shrimp cook, warm the corn tortillas in a separate dry skillet over medium heat or directly over a gas flame.
- Heat each tortilla for about 15–20 seconds per side until they are warm and pliable.
- Stack them in a clean kitchen towel to keep them warm.
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Ready when: Tortillas are warm, soft, and pliable with light brown spots
Tip: Warming tortillas briefly makes them more flexible and brings out their corn flavor—cold tortillas crack when folded
Assemble the tacos
- Place a warm tortilla in your hand or on a plate.
- Add 4–5 sautéed shrimp to the center of each tortilla.
- Top generously with a spoonful of the pineapple salsa.
- If using, add a small dollop of Mexican crema or sour cream and a thin slice of avocado.
- Serve immediately with lime wedges on the side.
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Ready when: Tacos are fully assembled with all toppings in place
Tip: Assemble tacos just before eating so the tortillas stay warm and crispy, not soggy from the salsa
Good to know
Tips
- For extra freshness, serve with lime wedges and encourage diners to squeeze lime juice over their tacos just before eating—it brightens all the flavors.
- If you prefer a sweeter salsa, add 1 teaspoon of honey or agave nectar to the pineapple mixture. For more heat, add diced seeded serrano chile or a pinch of cayenne pepper.
- This recipe scales easily: use roughly 6 ounces (170 g) of shrimp per person and keep the salsa ratio consistent.
- Fresh pineapple makes a real difference in flavor—canned pineapple will be too soft and sweet. If fresh pineapple is unavailable, frozen pineapple chunks (thawed and drained) are a better alternative.
Make ahead
Prepare the pineapple salsa up to 1 hour ahead and refrigerate. The shrimp must be cooked fresh just before serving for best texture.
Storage & reheating
These tacos are best served immediately. Leftover components can be stored separately: salsa in an airtight container in the refrigerator for up to 2 days; cooked shrimp in an airtight container for up to 1 day. Reheat shrimp gently in a skillet over low heat with a splash of water. Do not refrigerate assembled tacos, as the tortillas will dry out and toppings will wilt.
Substitutions
- corn tortillas → flour tortillas or gluten-free tortillas. Flour tortillas will be softer and more delicate; adjust warming time slightly. Gluten-free options work well but may be more fragile when handling.
- fresh pineapple → fresh mango or a mix of mango and pineapple. Mango brings a slightly different sweetness and creaminess; reduce lime juice slightly if the fruit is very juicy.
- large shrimp, peeled and deveined → firm white fish such as mahi-mahi or halibut cut into bite-sized pieces. Use similar-sized pieces and watch carefully; fish may cook slightly faster than shrimp. Adjust heat and timing as needed.
- fresh cilantro → fresh mint or parsley. Mint adds a cooler, herbaceous note that pairs well with pineapple; parsley is milder and less aromatic but still bright.
