Shrimp Tacos With Pineapple Salsa and Avocado Cream

I love any type of fish tacos, one of my favorites being Fish Tacos With Watermelon Salsa. The combination of the spicy fish and the sweet, juicy fruit works so well together. So I adapted that recipe to use shrimp and pineapple and whipped up some avocado cream to top the tacos. They were so light and full of flavor! This recipe will definitely be a summertime staple.

 

Shrimp Tacos With Pineapple Salsa and Avocado Cream
Serves 4
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Prep Time
25 min
Cook Time
5 min
Prep Time
25 min
Cook Time
5 min
For the Pineapple Salsa
  1. 2 cups diced pineapple
  2. 1/3 cup diced red onion
  3. 1 tablespoon lime juice
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon fresh cilantro, finely chopped
  6. Pinch of salt and pepper
For the Avocado Cream
  1. 1 large avocado, roughly chopped
  2. 1/4 cup plain Greek yogurt
  3. 1 tablespoon lime juice
  4. 1/2 teaspoon salt
  5. Pinch pepper
For the Shrimp
  1. 1 lb. large raw shrimp, peeled and deveined
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1 teaspoon chili powder
  7. 1/2 teaspoon paprika
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon dried thyme
  10. 1/4 teaspoon dried oregano
For Serving
  1. 8 corn tortillas
  2. Chopped romaine lettuce
Instructions
  1. In a bowl, combine all of the ingredients for the salsa. Cover and refrigerate.
  2. In a food processor, combine the ingredients for the avocado cream. Pulse until smooth. Transfer to a bowl, and cover and refrigerate.
  3. In a large bowl, add the shrimp. Toss with the olive oil and seasoning blend.
  4. Heat a large nonstick skillet over medium-high heat. Add the shrimp and cook until firm and no longer translucent, about 3-4 minutes.
  5. To serve, warm the tortillas in the microwave, the oven, or a skillet. Add some chopped lettuce and about 4 shrimp to each tortilla, and top with salsa and avocado cream.
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