Food Recipes

Simply The Best Shrimp Tacos With Pineapple-Avocado-Coconut Salsa

I love Mexican food, and I really, really love shrimp tacos. Done well, they’re undoubtedly one of my fave Mexican restaurant menu items. Until recently, I hadn’t tried to make ’em myself – I figured that was a bad habit in the making – but now that I know what I’m doing, my only regret is that I didn’t develop this recipe sooner.

It’s hard to determine which component is the star of this meal: the shrimp is perfectly flavored from a quick, simple marinade; the corn tortillas are filled with gooey cheese and scorched briefly in the oven (I could eat ’em on their own), and the salsa is just…freakin’ great: it starts with pineapple and avocado, and finishes with coconut and peanuts (yep, coconut and peanuts – salsa isn’t all tomato and onion, guys). It may sound strange at first, but it’s really just a (delicious) play on coconut shrimp with peanut dipping sauce served up with a Mexican twist. Bottom line: it works.


The flavor combos in this dish are what Taco Tuesday was made for, y’all: fresh, citrus-y, cheesy and just a bit spicy.  The best part: after getting the shrimp marinated, the entire, mouthwatering meal comes together in about 20 minutes, which is just enough time to nosh on the extra salsa with a margarita in-hand. Here’s how I did it.

Ingredients for the Tacos {for 4 tacos}:

4 small white corn tortillas
1/2 cup shredded cheese
1 pound shrimp, raw with shells removed
Juice of 1 lemon and 1 lime
1/3 cup Avocado Oil {olive oil is fine here}
3 small cloves chopped garlic
1/2 tsp each salt, cumin and chili powder
1/4 tsp pepper
red chili pepper flakes, to taste


Ingredients for the Salsa {for 3 cups of salsa}

1.5 cups chopped pineapple {I use store-bought chunks and chop ’em up}
1 tbsp Pineapple Juice {I use the juice at the bottom of the container I buy – nothin’ fancy here}
Juice of 1 lime
1/2 avocado, chopped
1 roma tomato, chopped
1 fresh jalapeno, chopped {use less depending on desired spice level}
1/4 red onion, chopped
1/2 red bell pepper. chopped
3 tbsp sweetened coconut flakes or shreds
2 tbsp peanuts {chop some and leave some in tact for texture and flavor!}
1 tsbp each avocado {or olive oil} and red wine vinegar
1/2 tsp salt
1/4 tsp each pepper and cumin
1/4 cup cilantro, chopped
red chili pepper flakes, to taste

shrimp tacos 3


Prepare the marinade for the shrimp by combining the lemon juice, lime juice, avocado or olive oil, garlic, cumin, chili powder, red pepper flakes and salt and pepper with the shrimp in a Ziploc bag or airtight container. Coat the shrimp in the marinade and chill in the fridge for about an hour and a half.

Prepare the salsa by combining the pineapple, pineapple juice, tomato, jalapeno, onion, bell pepper, coconut, peanuts, oil, vinegar, salt, pepper, cumin, cilantro and red pepper flakes in a bowl. If eating immediately, let stand at room temp. If waiting to eat, chill in the fridge until time to serve.


Preheat oven to 350 degrees. Place tortillas on an inverted muffin pan sprayed with non-stick spray, as shown in picture. Bake for 5-7 minutes at 350, add cheese and broil for another 2-4 minutes, until the tortillas are browned and somewhat stiff and the cheese is melted.shrimp tacos 1

Meanwhile, remove the shrimp from the marinade and cook by sautéing the shrimp over medium heat in a few tbsp of avocado {or olive oil} for 3 mins per side, until pink and cooked through.

Prepare tacos by adding 3 or 4 pieces of shrimp to each cheesy shell and topping with the salsa. Garnish with coconut, peanuts and cilantro, and some sour cream and hot sauce, if desired. Enjoy!


Yield: 4 tacos and 3 cups of salsa
Serving Size: 1 taco with cheese and 1/4 cup salsa
Calories: approx. 330 calories per serving
Dietary Info: Gluten Free*watch for cross contamination.


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