Description
Tropical sweetness and smoky heat collide in these broiled pineapple shrimp tacos. Juicy shrimp, caramelized pineapple, crisp cabbage, and zesty lime create a quick, bold Tex-Mex flavor in 15 minutes.
Ingredients
1½ lb large shrimp, peeled and deveined
2 cups fresh pineapple chunks (16–20 thawed if frozen)
3 Tbsp olive oil (avocado oil preferred for char)
1–2 tsp chili powder
1 tsp ground cumin
3–4 garlic cloves, minced
1–2 tsp salt
Juice of 1 lime (fresh only)
4 cups shredded cabbage
4–6 small flour or corn tortillas
1 cup guacamole
1/4 cup chopped cilantro
Extra lime wedges for serving
Instructions
Set oven rack 6″ from broiler. Line a sheet pan with parchment.
Skewer shrimp and pineapple alternately, leaving ½” space between pieces.
Whisk olive oil, ½ lime juice, garlic, chili powder, cumin, and salt in a bowl.
Toss skewers to evenly coat with marinade.
Place skewers 1″ apart on the sheet pan and broil for 2 minutes per side until shrimp is pink and pineapple is charred.
Warm tortillas separately in oven (350°F, 10 seconds) or microwave.
Fill tortillas with cabbage, then top with shrimp/pineapple skewers, guacamole, and cilantro.
Squeeze additional lime juice before serving.
Notes
Use 100% fresh lime juice for best flavor and to tenderize shrimp
Space skewers evenly to prevent steaming instead of charring
If using frozen pineapple, broil 1 minute per side or it may become too soft
For restaurant-style char, preheat a cast-iron skillet and finish on stovetop
- Prep Time: 10
- Cook Time: 4
- Category: Lunch
- Method: Broiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg