Shrimp and Pineapple Tacos

Shrimp and Pineapple Tacos

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Prep time

20m

Total time

1h 5m

Yields

4

Tacos

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La Cocina Goya

Bring summertime to the table with this tropically-infused taco recipe. Using GOYA® Pineapple Mojo, create the perfect sweet and savory trifecta of grilled shrimp, red onion and pineapple. Serve this healthy combo in soft GOYA® Fajita Flour Tortillas, and top with pineapple-flavored sour cream, GOYA® Chipotle Salsita and lime to elevate every bite!

Looking for a lighter alternative? Turn this delicious dish into a fresh shrimp salad. Simply toss your cooked ingredients in a bowl with the chopped cilantro, and top with slivered GOYA® Fajita Flour Tortilla crisps, to add a savory crunch. Enjoy this wholesome take on a Mexican classic!

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  • Ingredients
  • Directions

Ingredients

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cups

GOYA® Pineapple Mojo marinade

1 lb.

extra-large shrimp (about 24 shrimps) peeled and deveined, tails off

¼ cup

sour cream

1/2

fresh pineapple, cored and cut lengthwise into slabs

1

medium red onion, thickly sliced (1/2 inch)

1/4 cup

cilantro, chopped

GOYA® Chipotle Salsita or Habanero Salsita, for serving

Lime wedges, for serving

Directions

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Step 1

Combine 1 cup Pineapple Mojo and shrimp in bowl. Refrigerate 30 minutes (or up to 1 hour) and drain well. Stir together sour cream and 1 tablespoon Pineapple Mojo in small bowl; refrigerate until serving. Thread shrimp on bamboo skewers for easy grilling.

Step 2

Preheat grill to medium high. Grill shrimp, pineapple and onion, brushing with Pineapple Mojo and turning once. Grill until shrimp are opaque, 6 minutes. Grill onions until just tender and pineapple until golden and grill-marked, 10 minutes.

Step 3

Coarsely chop pineapple and onion. Toss in bowl with cilantro. Spoon shrimp and pineapple mixture in tortillas. Serve with sour cream, Chipotle Salsita and lime.

 

Notes:
• You may want to try these with 30 ct shrimp.
• You could substitute grilled chicken or pork for the shrimp

Recipe Tags

Main Dishes Mexico Over 60

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