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Pineapple Shrimp Tacos

Taste the tropics with our cool and crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch, while keeping the tacos tidy after you take a bite.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 pound uncooked large shrimp, peeled and deveined
  • 3 teaspoons olive oil, divided
  • 1 large sweet orange pepper, sliced
  • 1 large sweet red pepper, sliced
  • 1 small onion, halved and sliced
  • 1 cup pineapple tidbits
  • 1 envelope fajita seasoning mix
  • 1/3 cup water
  • 8 corn tortillas (6 inches), warmed
  • 1/2 cup shredded Cotija or mozzarella cheese
  • 8 large romaine lettuce leaves


  • Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm.
  • In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.
Nutrition Facts
2 tacos: 382 calories, 11g fat (4g saturated fat), 153mg cholesterol, 1123mg sodium, 44g carbohydrate (13g sugars, 6g fiber), 27g protein.

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