Mexican-Style Grilled Shrimp Tacos

Grill

Spicy

with Pineapple-Jalapeño Salsa and Lime Crema

8 min

Difficulty: 2/3

Mexican

Ingredients: Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Shrimp • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Jalapeno pepper • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chives • Wooden skewer • Garlic.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Zester

Large Bowl

Small Bowl

Aluminum Foil

Medium Bowl

Colander

Tags

30-min-or-less

Spicy

Ingredients

Shrimp

285 g

Mexican Seasoning

8 g

Garlic, cloves

1 unit(s)

Pineapple

1 unit(s)

Lime

1 unit(s)

Jalapeño

1 unit(s)

Chives

7 g

Coleslaw Cabbage Mix

170 g

Flour Tortillas

6 unit(s)

Mayonnaise

2 tbsp

Sour Cream

1 unit(s)

Wooden Skewers

6 unit(s)

Salt

0.25 tsp

Pepper

0.25 tsp

Sugar

0.75 tsp

Oil

1 tbsp

Preparation

Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce. Soak skewers in warm water for 5 min.
Peel, then mince or grate garlic.
Drain and rinse shrimp, then pat dry with paper towels.
To a medium bowl add shrimp, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Thread shrimp onto wooden skewers. (TIP: Leave shrimp unskewered, if you like. See tip in step 5.)

Zest, then juice lime.
Roughly chop chives.
Drain pineapple.
Core, then finely chop jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
To a small bowl, add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
Wrap tortillas in foil. (make 2 packets with 6 tortillas in each for 4 servings.)

In a large bowl, combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar.
Add coleslaw cabbage mix, half the chives and remaining garlic. Season with salt and pepper, then toss to combine.
To another small bowl, add 1/2 tsp (1 tsp) lime juice and a pinch of sugar. Season with salt and pepper, then stir until sugar dissolves.
Stir in pineapple, remaining chives and jalapeños.

Add tortilla packet to one side of the grill.
Grill for 2-3 min, flipping once, until warmed through.
Remove tortilla packet from the grill and set aside, still wrapped.

Meanwhile, add shrimp skewers to the other side of the grill.
Grill for 2-3 min per side, flipping once, until cooked through.** (TIP: If you don't want to skewer shrimp, place 1-2 sheets of foil on the grill, then arrange shrimp in a single layer over top. Follow the same cooking instructions.)