Paleo Gluten Free Pineapple Pico Shrimp Tacos
Total time30 min
Prep time20 min
Cook time10 min
4.9(30)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 1 tbsp fresh lime juice
For the pineapple pico
- 2 cups fresh pineapple, finely diced
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8–12 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 2 cups green cabbage, thinly shredded
- 1 lime, cut into wedges
- ¼ cup sour cream (optional)
Can be omittedsour cream
Instructions
- 1
In a mixing bowl, combine the pineapple, red onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Toss well and set aside at room temperature while you prepare the shrimp.
- 2
Pat the shrimp dry with paper towels. In the same mixing bowl (wiped out) or a separate bowl, toss the shrimp with the olive oil, chili powder, cumin, garlic powder, smoked paprika, 1/4 tsp salt, and 1 tbsp lime juice until evenly coated.
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