Tacos

Roasted Shrimp Tacos with Pineapple Salsa

September 7, 2018 by laurenpacek 1 Comment

These Roasted Shrimp Tacos with Pineapple Salsa are light, fresh, and full of savory-sweet flavor. They’re also very easy to make, and come together quickly, making them an ideal weeknight meal.

We’re not strangers to tacos made with seafood, right? These Salmon BLT Tacos are still a favorite in my house. I think you’d love them, too.

I think that seafood in tacos (except for maybe fried/grilled fish) can be a little unexpected. But in my opinion, this kind of unexpected can be a really good thing.

If you’re looking for a more traditional taco filling, check out my Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas!

The combination of savory taco seasoning on sweet shrimp and sweet/tangy/spicy salsa is pretty perfectly complementary. I’m was getting ready to say that it’s a great meal for summertime, but really, it’s a great meal for any season.

5 from 1 vote

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

Roasted Shrimp Tacos with Pineapple Salsa

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Course: Main Course

Cuisine: Mexican, Tex-Mex

Author: Lauren Pacek

Ingredients

For the salsa

2 cups pineapple, diced
1 cup tomato, diced
1/2 - 1 jalapeño pepper, minced
2 tbs cilantro, minced
1/2 lime, juiced
salt and pepper, to taste

For the shrimp

1 lb raw shrimp, peeled, deveined, and tails removed
salt and pepper, to taste
1 packet taco seasoning
1/2 lime, juiced

For the tacos

6-8 corn tortillas
guacamole, optional
queso fresco, optional

Instructions

To make the salsa

Combine all ingredients in a medium-sized bowl. Set aside.

To make the shrimp

Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
Place the shrimp, salt, pepper, taco seasoning, and lime juice in a large zip top bag. Close the bag and shake until all shrimp are covered in seasoning.
Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.

To assemble the tacos

One at a time, toast the corn tortillas in a dry skillet over medium heat until they just begin to crisp (~1-2 minutes per side).
Fill the tortillas with shrimp and salsa, as well as whatever other toppings you'd like.

Need more taco action in your life? I got you! Salmon BLT Tacos are unexpected and delicious. Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas are a little more traditional, but no less tasty.

Three Ingredient Slow Cooker Taco Chicken

April 5, 2017 by laurenpacek 10 Comments

This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken

Prep Time

5 mins

Cook Time

6 hrs

Total Time

6 hrs 5 mins

Course: Main Course

Cuisine: American, Mexican

Author: laurenpacek

Ingredients

4 chicken breasts, boneless and skinless
15.5 oz jar of salsa
1 oz packet taco seasoning

Instructions

Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours.
Using two forks, shred the chicken.

Recipe Notes

Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

Salmon BLT Tacos

July 10, 2015 by laurenpacek 11 Comments

Salmon BLT Tacos. Need I say more? Didn’t think so.

These tacos are the product of leftover ingredients from various dinners throughout the week + my foodbrain working overtime.

Salmon BLT Tacos

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Main Course

Cuisine: American, Mexican

Servings: 8 tacos

Author: laurenpacek

Ingredients

1.5 lbs salmon , roasted (see notes)
3 tbs Ranch dressing
1-2 tsp Sriracha
8 corn tortillas, small
6 strips bacon, cooked and crumbled
arugula
cherry tomatoes, quartered
cheddar cheese, grated

Instructions

Flake the cooked salmon with a fork. Set it aside for a moment.
In a small bowl, combine the Ranch dressing and Sriracha. Set aside.
Heat the corn tortillas in the microwave (30 seconds, sandwiched between layers of damp paper towels) or on the stovetop in a dry skillet over medium heat.

To assemble the tacos

Start with a little bed of arugula, followed by the salmon.
Top with some quartered cherry tomatoes, shredded cheddar, crumbled bacon, and a drizzle or two of the spicy sauce.

Recipe Notes

Notes: The recipe for roasting the salmon can be found here.