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Pineapple Shrimp Tacos Recipe

Pineapple Shrimp Tacos Recipe

Taste the tropics with our cool and crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch, while keeping the tacos tidy after you take a bite.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 3 teaspoons olive oil, divided
  • 1 large sweet orange pepper, sliced
  • 1 large sweet red pepper, sliced
  • 1 small onion, halved and sliced
  • 1 cup pineapple tidbits
  • 1 envelope fajita seasoning mix
  • 1/3 cup water
  • 8 corn tortillas (6 inches), warmed
  • 1/2 cup shredded cotija or mozzarella cheese
  • 8 large romaine lettuce leaves

Directions

  • 1. Cook shrimp in 2 teaspoons oil in a large skillet over medium heat for 4-6 minutes or until shrimp turn pink; remove and keep warm.
  • 2. In the same skillet, saute the peppers, onion and pineapple in remaining oil until tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve. Yield: 4 servings.

Nutritional Facts

2 tacos: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Pineapple Shrimp Tacos

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MY REVIEW
Reviewed Aug. 6, 2015

"These were good. I tried both corn and flour tortillas and found I preferred the corn. The pineapple flavor didn't come through as much as I expected but then I found most of the pineapple at the bottom of the pan. Perhaps some larger chunks next time?"

MY REVIEW
Reviewed Jul. 4, 2013

"This was a good recipe. Flour tortillas were used instead of corn. Recipe took longer to make than the 25min prep/cook time listed. Overall, it was easy and nearly everyone liked it."

MY REVIEW
Reviewed Jun. 1, 2013

"These are great!"

MY REVIEW
Reviewed May. 21, 2013

"Really loved the flavor. Thought I'd make some Spanish rice to go inside too. Ha! No room at the inn. I'm not sure how they got all the ingredients to fit into a 6" tortilla. I tried a 10" flour(what I had on hand), and couldn't fit. Ate the tortilla on the side, with the rice, and ate the shrimp/pepper mixture alone. Yummmm. Will make again, probably the same way. ;-D"

MY REVIEW
Reviewed May. 8, 2013

"These were so good. I used a whole can of pineapple tidbits. I thought the flavors were wonderful. Will make again!"

MY REVIEW
Reviewed Mar. 26, 2013

"I've never been brave enough to try anything but beef or chicken tacos, but the pineapple, shrimp and seasoning are a wonderful combination! We felt it could use a little more pineapple and seasoning though."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.