Shrimp Tacos with Pineapple
Flavorful shrimp tacos featuring broiled pineapple, quick-pickled red onions, and fresh toppings like avocado and jalapeño. These tacos combine sweet, spicy and tangy flavors for a delicious Mexican-inspired meal.
Ingredients
- •½ small red onion
- •2 tablespoons fresh lime juice
- •1 pinch sugar
- •1 to taste Kosher salt
- •¼ medium pineapple
- •2 tablespoons extra-virgin olive oil
- •1¼ pounds shrimp
- •1 tablespoon Sriracha
- •1 to taste black pepper
- •8 pieces corn tortillas
- •1 whole avocado
- •1 whole jalapeño
- •½ cup cilantro
- •2 whole lime
Cooking Instructions
- 1.
Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.
5 min
- 2.
Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5-8 minutes.
8 min
- 3.
Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.
3 min
- 4.
Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1-2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.
5 min
- 5.
Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.
2 min
- 6.
Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.
5 min