Shrimp and Pineapple Tacos

Bring summertime to the table with this tropically-infused taco recipe. Using GOYA® <a title="Mojo Pina Marinade" href="https://goya.com/en/products/cooking-bases-and-marinades/ready-to-use-marinades#mojo-pina-marinade" data-id="7932">Mojo Piña Marinade</a>, create the perfect sweet and savory trifecta of grilled shrimp, red onion and pineapple. Serve this healthy combo in soft GOYA® <a title="Fajitas-Flour Tortillas" href="https://goya.com/en/products/flour-tortillas-fajitas" data-udi="https://goya.com/en/products/flour-tortillas-fajitas">Flour Tortillas – Fajitas</a>, and top with pineapple-flavored sour cream, GOYA® <a title="Salsita Chipotle" href="https://goya.com/en/products/sauces-and-paste/hot-sauces#salsita-chipotle-chile" data-id="8268">Chipotle Salsita</a> 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® <a title="Fajitas-Flour Tortillas" href="https://goya.com/en/products/flour-tortillas-fajitas" data-udi="https://goya.com/en/products/flour-tortillas-fajitas">Flour Tortillas – Fajitas</a> crisps, to add a savory crunch. Enjoy this wholesome take on a Mexican classic!

Total Time

65m

Prep Time:20m

Yields:4 Tacos

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Ingredients

1¼ cups

GOYA® Mojo Piña Marinade

1 lb.

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

¼ cup

sour cream

fresh pineapple, cored and cut lengthwise into slabs

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

¼ cup

cilantro, chopped

GOYA® Flour Tortillas – Fajitas

GOYA® Salsita Chipotle Chileor <a data-id="7807" href="/en/products/salsita-habanero-chile/" title="Salsita Habanero Chile">Habanero Salsita</a>

Lime wedges, for serving

Directions

Kitchen View

Tacos

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