BHA & BHT Free Pineapple Salsa Shrimp Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the charred pineapple salsa
- 1 medium pineapple, peeled, cored, and cut into ½-inch rings or planks
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
For serving
- 8 small flour tortillas (6-inch)
- 1 cup shredded red cabbage
- ½ cup sour cream
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a large cast iron skillet or heavy skillet over high heat until very hot, about 2 minutes. Add the pineapple rings or planks in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes per side, until deep char marks form and the edges caramelize. Transfer to a cutting board and let cool for 5 minutes.
- 2
Dice the charred pineapple into roughly 1/2-inch pieces — you need about 1 1/2 cups. In a mixing bowl, combine the diced charred pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside.
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