Chile Lime Shrimp Tacos with Grilled Pineapple and Poblano Salsa
With tender shrimp that get a quick marinade in a spicy chile lime spice blend, and a simple grilled pineapple and poblano salsa, these Chile Lime Shrimp Tacos with Grilled Pineapple and Poblano Salsa are a quick and flavorful combination, perfect to mix up taco night.
Servings: 4
Ingredients
Grilled Pineapple and Poblano Salsa
- ½ whole fresh pineapple (about 2 cups)
- 2 poblano peppers
- olive oil
- 1 red onion
- juice of 2 limes
- ½ cup cilantro
- salt and pepper to taste
Chile Lime Shrimp
- zest of 1 lime
- 2 cloves garlic (grated)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- ¼ tsp chipotle powder (use slightly more or less depending on spice preference)
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
- 12 oz medium shrimp (peeled and deveined)
To Serve
- soft corn tortillas
- crumbled feta or cotija cheese
- limes
- avocado
Instructions
- Mix all of the ingredients for the shrimp in a large dish or bowl. Stir until the shrimp are evenly coated, and place in the refrigerator to marinate for 15 – 20 minutes.
- In the meantime, cut pineapple into long spears, removing core. Brush pineapple and whole poblano peppers with oil. Over medium high heat, grill the pineapple about 5 minutes until lightly charred but still firm. Grill the whole poblanos about 15 minutes, turning a couple of times until the entire pepper is tender and skin begins to blister and blacken.
- Set veggies aside to cool, and dice the onion and cilantro.
- When the pineapple and peppers are cool enough to handle, roughly chop the pineapple. For the peppers, use the back of your knife to scrape off any charred skin, then chop the peppers (removing any seeds). Add onion, cilantro, pineapple, peppers, and lime juice to a large bowl. Mix and season with freshly ground salt and pepper to taste.
- Remove shrimp from fridge and grill over medium high heat for about 2 -3 minutes per side, until shrimp are opaque.
- Serve shrimp in warm corn tortillas with pineapple poblano salsa, crumbled feta or cotija cheese, sliced avocado, and an extra squeeze of lime.
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