Mexican-Spiced Shrimp Tacos
with Pineapple Pico de Gallo, Lime Crema & Cotija Cheese
- 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)
20 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.
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.
