Grilled Shrimp Tacos with Pineapple Avocado Salsa
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5 from 3 votes

Grilled Shrimp Tacos with Pineapple Avocado Salsa

Oh-em-geee!  These grilled shrimp tacos!  Tender spicy grilled shrimp stuffed into a homemade tortilla shell with baby tomatoes, creamy avocado and sweet chunks of fresh juicy pineapple all drizzled in a cilantro sour cream.  Its Mexican meets Caribbean in the best possible way.
Course Appetizer or Main
Cuisine Mexican
Servings 4 tacos
Calories 197kcal
Author Julie & Debbie

Ingredients

FOR THE SAUCE

  • 4 tbsp sour cream
  • 1 tbsp garlic , minced
  • 2 tbsp chopped fine cilantro
  • 1/4 tsp salt
  • 1 lime

FOR THE SHRIMP

  • 15 Shrimp or prawns , de-veined
  • 1 tbsp jerk seasoning
  • 2 tbsp butter
  • 1 tsp garlic , minced

FOR EACH TACO

  • tortilla shell (homemade is best)
  • 3 or 4 shrimp
  • 3 baby tomatoes , halved or quartered
  • 2 tbsp diced grilled pineapple
  • small handful of coleslaw
  • 2 tbsp diced avocado
  • few sprigs of cilantro
  • 1 - 2 tbsp sauce

Instructions

  • First make the sauce. Add all the ingredients into a small bowl and mix together. Cover and place in the fridge until you are ready to use it.

MARINATE THE SHRIMP

  • Rinse the shrimp well and get rid of excess water with a paper towel. Add the shrimp to a bowl, melt the butter in the microwave and pour over the shrimp, add the minced garlic, and sprinkle the jerk seasoning over the shrimp. Mix the shrimp with the seasonings till they are all coated.

GET THE REST OF THE INGREDIENTS READY

  • Heat the bbq to medium high heat. Peel and cut the pineapple in long spears. Place the pineapple on the bbq and let the pineapple sit there until grill marks appear. Continue this with all sides of the spear and the rest of the pineapple. Wash and slice up the tomatoes, place in the bowl. Slice an avocado in half and pull it open, take out the avocado pit and discard. With a sharp knife, slice the avocado lenthwise and then again across then scoop out the flesh with a spoon into a bowl. Wash the cilantro and pick the leaves off the stems.

COOK THE SHRIMP

  • Thread them onto a few skewers and place them on the bbq. (You dont have to cook the shrimp on a skewer, but we find it much easier) Cook for a few mins on each side until the shrimps turn a bright pink and remove from heat. Do your best not to overcook the shrimp. They only take a few mins. Take the skewers out of the shrimp.   You can also cook the shrimp in a pan on the stove too. 

MAKE THE TACOS

  • Add a little coleslaw to the middle of each tortilla shell. Then add the amount of pineapple, tomatoes, avocado, and cilantro that you desire for each one. Add a few shrimp and drizzle with the sauce.  Serve!

Nutrition

Serving: 1taco | Calories: 197kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Cholesterol: 60mg | Sodium: 194mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 29.9mg | Calcium: 35mg | Iron: 0.9mg