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Spicy Pineapple-Basil Tacos with Grilled Shrimp and Avocado Salsa

2023-02-20 - Written by: Sophia Patel

Seafood Mexican Vegetarian Options Gluten-Free

Spicy Pineapple-Basil Tacos with Grilled Shrimp and Avocado Salsa

A fusion of tropical flavors, these tacos combine succulent grilled shrimp, crispy pineapple slaw, and a tangy avocado salsa.

Ingredients

For the Grilled Shrimp:

  • 12 large shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste

For the Pineapple-Basil Slaw:

  • 1 cup diced fresh pineapple
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt to taste

For the Avocado Salsa:

  • 3 ripe avocados, diced
  • 1/2 red onion, thinly sliced
  • 1 jalapeño pepper, seeded and finely chopped
  • Juice of 1 lime
  • 2 tablespoons cilantro, chopped
  • Salt to taste

For the Tacos:

  • 8-10 corn tortillas (gluten-free)
  • Chopped fresh cilantro, for garnish

Instructions

  1. Preheat your grill or grill pan to medium-high heat.

  2. In a small bowl, mix together cumin, smoked paprika (if using), salt, and pepper. Rub the mixture onto both sides of the shrimp, then brush with coconut oil.

  3. Grill the shrimp for 2-3 minutes per side, until pink and cooked through. Transfer to a plate and cover with foil to keep warm.

  4. In another bowl, combine pineapple, basil, lime juice, and honey. Mix well and season with salt to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

  5. For the avocado salsa, mix together diced avocados, red onion, jalapeño pepper, lime juice, cilantro, and a pinch of salt in a separate bowl. Cover and refrigerate until ready to serve.

  6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos with grilled shrimp, pineapple-basil slaw, avocado salsa, and a sprinkle of cilantro. Serve immediately.