Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. —Taste of Home Test Kitchen
Pineapple Shrimp Tacos
Pineapple Shrimp Tacos
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 pound uncooked shrimp (26-30 per pound), 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 crumbled Cotija or shredded mozzarella cheese
- 8 large romaine lettuce leaves
Directions
- Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm.
- In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and the water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon mixture onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.
Nutrition Facts
2 tacos: 382 calories, 11g fat (4g saturated fat), 153mg cholesterol, 1123mg sodium, 44g carbohydrate (13g sugars, 6g fiber), 27g protein.
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