pineapple slaw for shrimp tacos
Add a little bitterness to your pineapple slow recipe for shrimp tacos. These seafood are easy to make tacos and are ready to serve in just only 20 minutes. Perfect for your next taco Tuesday!
Fact. You can never have enough taco recipes!
This simple Mexican inspired shrimp taco recipe is super quick and easy to make and is a perfect dinner option if you are short on time.
Mixing essential spices rich in spices and juicy shrimp, fresh and spicy pineapple mixed with slaw and forming a delicious mouthful which is full of taste.
If you are a fan of all things Mexican, be sure to check out my Cheesy Creamy Chicken Enchiladas and Queso Fundido recipes.
Why you will love these shrimp tacos!
- Quick: These tacos are super quick to make and are ready to serve in just 20 minutes.
- Easy: Made with simple ingredients, these tacos are super easy to cook and put together, no fancy tricks!
- Delicious! The pineapple slaw works so well with the shrimp, each bite is super fresh and flavorful.
How to make shrimp tacos
Be sure to scroll down for the full recipe!
- Make the slaw: Combine all of the ingredients and refrigerate.
- Season: Season the shrimp with the seasonings.
- Cook: Cook the shrimp until pink and opaque.
- Build: Warm the tortillas and Place this slaw into each tortilla followed according by the shrimp.
Slaw for shrimp tacos
This pineapple slaw is made for shrimp tacos! The acid in the pineapple works so well and gives every bite that tropical flavor. It’s super fresh and loaded with texture, just want you want in a taco!
Can you make them ahead of time?
You can make the slaw up to a couple of days ahead of time. The cabbage will leave moisture on keeping cabbage, but remember that you can remove it from the spoon and separate it.
The shrimp is best served as soon as it’s cooked, but leftovers will keep, covered in the fridge, for 3 days.
More taco toppings
You absolutley can serve this tacos just with the slaw, but you can easily add all of your other favorite toppings for a real feast! Our favorite toppings are:
- Sour cream
- Mexican crema
- Salsa
- Pico de gallo
- Guacamole
- Fresh lime
- Cilantro
- Avocado
- Fresh jalapeno
Recipe Notes and Tips
- Avoid cooking the shrimp more, they just need to cook for a few minutes from all sides. The more ripe shrimp will become strict like rubber.
- It is best to cut the cabbage with a knife with your hand. If you use a blender, the cabbage can very finely cut and release too much water.
- Heat the tacos before filling them. This makes them soft and flexible and will not burst when you eat them.
pineapple slaw for shrimp tacos
- Total Time: 20 minutes
- Yield: 6 people 1x
Description
Add a little bitterness to your pineapple slow recipe for shrimp tacos. These seafood are easy to make tacos and are ready to serve in just only 20 minutes. Perfect for your next taco Tuesday!
Ingredients
Pineapple Cabbage Coleslaw:
- 3 cups green cabbage shredded
- Three cups of green cabbage shredded
- 1 cup fresh or canned pineapple chopped
- Around one cup of fresh or canned pineapple chopped
- ½ cup red onion finely chopped
- Around ½ cup of red onion finely chopped
- 2 tablespoons olive or avocado oil
- Two tablespoons olive or avocado oil
- 1 tablespoon honey
- One tablespoon honey
- 1 tablespoon fresh lime or lemon juice
- One tablespoon fresh lime or lemon juice
Shrimp Tacos:
- 1 tablespoon cooking oil
- One tablespoon cooking oil
- 1 pound large shrimp peeled and deveined
- Around one pound of large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon of salt
- ½ teaspoon black pepper
- ½ teaspoon of black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon of ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon of ground coriander
- 12 4-inch or street sized flour or corn tortillas
- Around 12 4-inch or street sized flour or corn tortillas
Optional toppings:
- sour cream Mexican crema, salsa, pico de gallo, guacamole, fresh lime, fresh cilantro
- sour cream Mexican crema, salsa, some pico de gallo, some guacamole, fresh lime and some fresh cilantro
Instructions
- First of all, Put cabbage, pineapple and onion in a bowl and add oil, honey and lemon juice and mix well. After this, Place the tacos in the refrigerator until it is ready to assemble.
- Now Heat one tablespoon of oil on medium heat in a large pan.
- As soon as the oil is hot, do the wet salt, pepper, cumin and coriander powder well.
- Put the shrimp in the pan and cook from one side for 1-2 minutes, then turn the shrimp Cook for 1-2 minutes or until the shrimp becomes pink and opaque.
- After this, Remove the pan from the heat and keep it aside.
- Wrap the Tortilla in a wet paper towel and microwave for 1 minute or until heating. You can also wrap them in a foil and keep them in a hot oven until they become flexible.
- Put cabbage and pineapple in equal parts in the Tortilla, then add a mixture of shrimp.
- As wishful serve with alternative topping.
Notes
- Avoid cooking the shrimp more, they just need to cook for a few minutes from all sides. The more ripe shrimp will become strict like rubber.
- It is best to cut the cabbage with a knife with your hand. If you use a blender, the cabbage can very finely cut and release too much water.
- Heat the tacos before filling them. This makes them soft and flexible and will not burst when you eat them.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main course
- Cuisine: Mexican
Nutrition
- Calories: 234 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 191 mg