Pineapple Shrimp Tacos

Juicy pineapple brings out the briny sweetness of shrimp, which is why you see the combination in everything from fried rice to po’boys to tacos. Chock-full of extra flavor from caramelized onions, peppers and fajita seasoning, these pineapple shrimp tacos deserve a spot among the best taco recipes and are bound to be the star of your next taco night.

Mexican restaurants and food trucks often double up corn tortillas to keep them from cracking and spilling their contents. This recipe uses sturdy Romaine lettuce leaves for the outer layer, a little trick that gives a similar effect without boosting the carbs. It also keeps the greens crisper than if you were to shred and stuff them into the tacos with the warm filling. But you don’t need to wrap the tortillas in lettuce, especially if you serve the tacos as soon as you fill them. Pair them with freshly made guacamole and a pitcher of margaritas for an effortless twist on dinner.

Ingredients for Pineapple Shrimp Tacos

• Uncooked shrimp: Raw shrimp cooked in oil have a juicier texture and more flavor than store-bought precooked shrimp, even before you add seasonings. This recipe calls for large shrimp (26-30 per pound), which fit side by side in small tortillas.
• Olive oil: Olive oil’s flavor and aroma won’t overpower the shrimp and pineapple. Any of these options for the best olive oil will do.
• Sweet peppers: Sliced orange and red peppers become sweeter when sauteed. The two taste almost the same, but using both makes shrimp and pineapple tacos extra colorful.
• Onion: Like peppers, all types of onions become sweeter and lose their sharp edge when sauteed.
• Pineapple tidbits: Choose unsweetened pineapple tidbits or larger chunks in juice. Pineapple in heavy syrup adds sugar this recipe doesn’t need, and sometimes no-sugar-added pineapple still includes a sweetener, like stevia extract.
• Fajita seasoning mix: Most fajita seasonings include cumin, chile pepper, oregano, garlic powder, onion powder, cornstarch, additives and salt. For more control over the ingredients, use 1/4 cup of homemade taco seasoning instead of an envelope of fajita seasoning.
• Corn tortillas: Warm corn tortillas taste better than fridge-cold or room-temperature ones, and fold more easily around shrimp taco filling. Heat them individually in a hot, dry skillet, or as a batch wrapped in aluminum foil in a toaster oven or standard oven.
• Cheese: For classic Mexican flavor, use crumbled Cotija cheese or shredded mozzarella as a stand-in. Bagged shredded cheese includes anticaking agents that keep it from clumping in its packaging, but they also prevent it from melting well, so grate your own cheese for the best texture.
• Romaine lettuce leaves: Fresh, sturdy Romaine leaves add crunch and structure to pineapple shrimp tacos. Use these tips and tricks to keep lettuce fresh.

Directions

Step 1: Cook the shrimp

Cook the shrimp in 2 teaspoons of olive oil in a large cast-iron or other heavy skillet over medium heat until they turn pink, four to six minutes. Remove the shrimp from the pan and keep them warm.

Editor’s Tip: To minimize cooling, transfer the shrimp to a warmed plate and tent them with foil. If you put delicate shrimp in a warm oven or slow cooker, the heat will make them leathery. The goal is to slow their temperature drop so that when you return the shellfish to the skillet, it takes seconds to warm them through.

Step 2: Saute the filling

In the same skillet, saute the peppers, onion and pineapple in the remaining olive oil until the vegetables are tender. Add the seasoning mix and the water. Bring the mixture to a boil, and then cook and stir for two minutes. Return the shrimp to the skillet until they’re just heated through.

Step 3: Build the tacos

Spoon the shrimp mixture onto the warm tortillas and top the tacos with the cheese. Wrap the lettuce around the tortillas to serve.

Pineapple Shrimp Tacos Variations

• Use fresh pineapple: Cut a pineapple for a stronger flavor and firmer texture. Pineapples are not one of the fruits that keep ripening once picked, so smell the bottom at the store and choose one with a sweet scent and bright green leaves.
• Change the fruit: Replace the pineapple with cubed mango, peaches or papaya. Once you remove the pan from the heat, add fresh avocado or dragon fruit, or top the shrimp and vegetables with watermelon salsa after you fill each tortilla.
• Make fresh tortillas: Homemade corn tortillas require just three ingredients, and they cook in about two minutes. Homemade flour tortillas are just as simple. If you become a fan of fresh tortillas, invest in two handy Mexican cooking tools: a tortilla press and a tortilla warmer.
• Skip the lettuce: The lettuce leaf wrap is totally optional. If you’d like, you can serve these tacos with an additional tortilla, or enjoy them carefully with just one tortilla.

How to Store Pineapple Shrimp Tacos

Store pineapple shrimp filling and tortillas separately; when packed together, the tortillas will turn soggy. Keep the filling in an airtight container in the refrigerator. Once you’ve opened a package of tortillas, keep them in the fridge so they last longer.

How long does pineapple shrimp taco filling last?

Pineapple shrimp taco filling lasts up to four days in the fridge, but it has the best texture when freshly made and served hot. Reheated shrimp become tougher, while the onions and peppers become softer.

How do you reheat the filling for pineapple shrimp tacos?

Reheat the filling for pineapple shrimp tacos in a lightly oiled skillet over medium-low heat. Stir often and reheat for about two minutes until the shrimp are warmed through. We don’t recommend reheating pineapple shrimp taco filling in the microwave; it makes the shrimp chewy and the filling watery.

Pineapple Shrimp Tacos Tips

What’s the best way to clean and devein shrimp?

Cleaning and deveining shrimp at home takes extra time, but it’s worth it. The shells protect the delicate meat—and can be used to make a savory shrimp stock—so they’re usually better quality than already-peeled shrimp. Once you learn how to clean shrimp, the task can be done quite quickly. Start by twisting off the head, if it’s still attached. Then remove the body shell, pulling it back from the head end toward the tail and wiggling until the meat pops free. To remove the vein, tease it out with your fingertips or with a paring knife.

What can you serve with pineapple shrimp tacos?

Serve pineapple shrimp tacos with golden Texas-style Spanish rice for a vibrant meal. Prepare a batch of Mexican-style pinto beans ahead of time to ensure everyone leaves the table feeling full. Send someone to the grill to char a lighter side of corn with cilantro-lime butter. Set out crispy tortilla chips and homemade guacamole or queso fundido for everyone to munch on while preparing dinner, perhaps along with fresh lime margaritas.