Chili-Spiced Shrimp Tacos with Cotija Cheese
plus Pineapple-Cilantro Salsa & Lime Crema
- Milk
- Shellfish
- Wheat
- Soy
Sweet, tender shrimp are sautéed with our Mexican Spice Blend and shallot, then tucked into warm tortillas. Pineapple-cilantro salsa with green pepper and lime adds a bright, juicy crunch, while zesty lime crema and salty cotija cheese tie everything together. This vibrant, flavor-packed meal is ready in just 20 minutes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cotija Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
4 ounce
Pineapple
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Core, deseed, and finely dice green pepper. Roughly chop cilantro. Drain pineapple (discard juice or save for another use); roughly chop. Halve, peel, and mince shallot. Quarter lime.
-
In a small bowl, combine green pepper, cilantro, pineapple, 2 TBSP shallot (4 TBSP for 4 servings), and juice from half the lime. Season with salt and pepper.
-
Set aside until ready to serve.
-
Rinse shrimp* under cold water, then pat dry with paper towels.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and remaining shallot; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.
-
Stir in Mexican Spice Blend and a squeeze of lime juice. Season with salt and pepper.
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While shrimp cook, in a second small bowl, combine sour cream, yogurt, and juice from remaining lime.
-
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: You can also toast the tortillas until warm and pliable.
-
Divide tortillas between plates and fill with shrimp and pineapple-cilantro salsa. Drizzle with crema. Top with cotija cheese and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pineapple-cilantro salsa and cotija cheese added bright, fresh notes, though the Mexican spice blend divided opinion — some loved it, others found it overpowering or too heavy on cumin 🌶️.
- Ease of prep: Quick and straightforward overall, though dicing the salsa ingredients takes more time than the 20-minute estimate suggests; the shrimp also require deveining, which added unexpected prep time for some.
- Suggestions: Use only half the spice blend if you prefer a milder flavor; add avocado, tomato, or jalapeño to the salsa for extra depth, and consider toasting the tortillas instead of microwaving them for better texture.
- Leftovers: Portions were generous for some — a few customers had shrimp and salsa left over for a satisfying next-day lunch.
- Portions: Several reviewers felt there wasn't quite enough shrimp for two full tacos per person; if you're hungry, plan to supplement with a side like cilantro-lime rice.
