Shrimp Tacos With Pineapple Salsa {Gluten And Dairy Free With Paleo Option}

shrimp tacos

 

Every summer I make fish tacos regularly. We love them because they are so fresh and are bursting with flavor and texture – they are a family favorite! But this week I decided to change things up and make shrimp tacos instead because my kids absolutely LOVE shrimp! And they turned out GREAT – these shrimp tacos were a nice variation of my usual fish taco recipe 🙂

Let’s get right to it, here are the steps:

If needed, start by defrosting the shrimp by placing them in a colander and running them under cold water.

One of the reasons I like this recipe is that you can pre-make the pinneaple salsa and chipotle dressing, then when it’s time for dinner it’s a snap to make!!!

For the salsa:

Chop the pineapple and place in a medium sized bowl with a lid. CLICK HERE for directions on how to chop up a pineapple 🙂 Then add some chopped tomatoes, red onion, cilantro, avocado, jalapeno (optional), about a Tablespoon of honey or palm sugar and some lime juice, salt, and pepper. Then, cover and place in fridge so all of the flavors can combine! SO TASTY AND FRESH!!!!

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Now lets make the creamy chipotle sauce: In a small bowl, mix 1/4 C of allowed mayo (I used Vegenaise but any mayo will work) with 1/4 C of non-dairy plain yogurt.

*UPDATE– I now use either my Easy Homemade Mayo or sometimes substitute coconut cream instead of the Vegenaise.

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Then season the sauce with 2 tsp. of palm sugar or honey, the juice of 1/2 a lime, and 1 to 2 tsp. of chipotle peppers in adobo sauce (seeded and chopped). Place this in the fridge also. If you’re worried about it being too spicy, just pour in some of the sauce for flavor.

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For the shrimp:

Heat 2 Tbsp. of olive oil or coconut oil over medium-high heat. Then add the shrimp in a single layer (do not crowd – cook in batches if needed) and season with salt, pepper, and paprika. Cook for about 1 minute then turn the shrimp over with a spatula or tongs. Then season the other side of the shrimp and cook an additional 2 minutes or until cooked through. Do not overcook the shrimp or it will be rubbery – not good!

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For the tortillas:

Either use my Paleo Tortilla recipe, Cassava Flour Tortillas, or corn tortillas. If using corn tortillas, heat each one in a small amount of oil over medium heat just until soft.

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Now it’s time to assemble the tacos!!!

First, smear on some creamy chipotle sauce, then add some shrimp, followed by the pineapple salsa and some shredded cabbage – PERFECT!

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Pin for later:

Here are the details:

*HERE are my pork chops with pineapple salsa.

For Paleo use my Paleo Tortillas or Cassava Flour Tortillas for Nut & Egg Free

Shrimp Tacos With Pineapple Salsa {Gluten And Dairy Free With Paleo Option}
 
*The pineapple salsa makes quite a bit, it can easily be halved. However, I like to make a full batch and serve the leftover salsa with pork chops (recipe link above).
Serves: 4
Ingredients
  • 1 Lb. Peeled and Deveined Large Shrimp
  • 2 Tbsp. Coconut Oil or Olive Oil, more as needed
  • Salt & Pepper, to taste
  • Paprika
  • 1 C Shredded Cabbage
  • 8 - 10 corn tortillas or Paleo Tortillas (link above)
Pineapple Salsa:
  • 1 Pineapple, chopped
  • 1 C Cilantro, chopped (or to taste)
  • 1 C Tomatoes, chopped
  • ½ Red Onion, finely chopped
  • 1 Avocado, diced
  • 2 tsp. Lime Juice
  • ¼ tsp. Sea Salt
  • Ground Pepper, to taste
  • 1 Tbsp. Honey or Granulated Sugar of Choice
  • 1 Jalapeno, seeded and chopped (optional)
Creamy Chipotle Sauce:
  • ½ C Allowed Mayonnaise (cococnut cream may be substituted)
  • ½ C Non-Dairy yogurt, plain
  • 2 tsp. Honey or Granulated Sugar of Choice
  • 1 - 2 tsp. Chipotle Peppers in Adobo Sauce, chopped and seeded to taste (Just add the sauce if you want to reduce heat)
  • Juice of ½ Lime
Instructions
  1. Defrost shrimp in cold water if needed.
  2. Prepare the pineapple salsa: Combine all salsa ingredients in a bowl. Cover and place in the fridge.
  3. Prepare the cream chipotle sauce: Combine all sauce ingredients in a small bowl. Cover and place in the fridge too.
  4. Heat a large pan over medium-high heat and add 2 Tbsp. coconut or olive oil. Once heated, add the shrimp in a single layer. Do not over crowd, cook in batches if needed. Season with salt, pepper, and paprika. Cook for about 1 minute, then flip with a spatula or tongs.
  5. Season the other side of the shrimp and cook for an additional 2 minutes or until cooked through. Do not overcook. Repeat with remaining shrimp if needed.
  6. If using corn tortillas, heat a small amount (1 to 2 teaspoons) of olive or coconut oil in a pan over medium heat. Add the tortilla and cook for about 30 seconds and flip. Cook just long enough to soften and set aside. Repeat with remaining tortillas.
  7. Assemble tacos: Smear some creamy chipotle sauce on the tortilla, and top with the shrimp, pineapple salsa, and cabbage.
  8. Serve immediately.

this post is part of Fat Tuesday, Allergy Free Wednesday, and Gluten Free Wednesdays

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