We’re firm believers in the concept of Taco Tuesday, so we’ve had our fair share of the Mexican street food favorite. When it comes to fish tacos, we commonly turn to our Salmon Tacos with Mango-Avocado Salsa or perhaps Fried Fish Tacos with shredded red cabbage. The meat lovers among us debate over whether the Carne Asada Tacos with Caramelized Onions or Carnitas Tacos with Apple-Radish Slaw is best. But when it comes to tacos blessed with pure originality mingled with a smashing array of complementary flavors, more than a few of us agree that the hands-down winner is this recipe for Grilled Shrimp Tacos with Pineapple Salsa. Simple-to-make, full of flavor and blessed with an inspired mix of easy-to-find ingredients, these colorful tacos are the headliners on our Cinco de Mayo menu this year. A top-notch Classic Margarita is always a good choice for washing them down, though our Coconut Cream and Lime Margaritas are this spring’s trendy choice.
Shrimp Tacos with Pineapple Salsa
- 1 small pineapple (about 2 lb./1 kg), peeled, cored and diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 1 small English cucumber, peeled, seeded and diced
- 1/2 jalapeño chile, seeded and finely chopped
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper
- 2 Tbs. grapeseed or canola oil, plus more for the grill
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 1/2 tsp. chipotle chile powder
- 1 small clove garlic, minced
- 8 small (6 inches/15 cm) corn tortillas
1. In a large bowl, combine the pineapple, onion, bell pepper, cucumber, jalapeño and cilantro and toss to combine. Add the lime juice and olive oil and season with salt and pepper. Stir to mix well. Cover and refrigerate until ready to serve.
2. Prepare a medium-hot fire in a grill. Oil the grill rack.
3. Thread the shrimp onto long metal skewers. In a small bowl, mix together the grapeseed oil, chile powder and garlic. Brush the shrimp with some of the oil mixture.
4. Using tongs, place the shrimp skewers over the hottest part of the fire and grill until bright pink on the first side, about 2 minutes. Turn and cook until bright pink on the second side, about 2 minutes longer. The shrimp should be firm to the touch at the thickest part. Transfer to a plate.
5. Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute. Using tongs, turn and grill until puffed on the second side, about 1 minute longer.
6. Place 1 tortilla on each of 4 warmed individual plates. Arrange the shrimp in the center, dividing them evenly, and top each portion with a large spoonful of the salsa. Serve immediately, passing the remaining salsa at the table.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.