Tequila Lime Shrimp Tacos with Pineapple Poblano Salsa

These spiked Tequila Lime Shrimp Tacos strike the perfect balance between sweet n’ spicy with honey, jerk seasoning, and adobo sauce then topped with charred Pineapple Poblano Salsa and fresh cilantro. A super delicious, healthy, 30-minute meal perfect for any night of the week!

This is actually one of my oldest posts that was in dire need of a makeover. I tweaked the shrimp recipe just a touch and added the salsa which was a total win-win. I happily found myself in another overstuffed taco situation yet again.

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How to Make Tequila Lime Shrimp Tacos with Pineapple Poblano Salsa

These Tequila Lime Shrimp Tacos are so quick and easy, especially if you buy frozen shrimp that are already peeled and deveined. I usually buy 21-25 count per pound, but opted for 31-40 count here which are more bite-size for a taco. Be sure to remove the tails too so your gang doesn’t have to bother before digging in.

The shrimp are going to get happy in a marinade of tequila, lime juice, honey, jerk seasoning and a bit of adobo sauce. Adobo is the little tweak I made this time around and it gave the shrimp a tad more kick and color when cooked.

You can whip up the marinade in minutes and can be made ahead. However, don’t marinate the shrimp more than 15 minutes, otherwise the lime juice will make them tough.

While the shrimp marinate, make the Pineapple Poblano Salsa! It’s obviously optional but the flavors all go so well together. And if you want a more concentrated-flavored salsa, take the extra few minutes to quickly caramelize the pineapple, corn and peppers. You’ll be deliciously rewarded!

When it comes to cooking the shrimp, you can go a few ways. I sauteed them in a cast iron skillet which literally took a minute per side with this size shrimp. Or, you can roast them on a sheet pan at 400 degrees F for 7-8 minutes, or even skewer them up and grill. You can’t go wrong with whatever method you choose.

Once your shrimp are plump and perfectly opaque in the center and tortillas of choice are warmed up, get taco building! I started with a schmear of guac on the bottom, followed by the salsa, shrimp, crumbled queso fresco, a drizzle of Mexican crema and fresh cilantro. You can easily see my overstuffing taco habit is here to stay. Eat well, friends!!🌮

More Taco Recipes

Enjoy tacos from around the world with these recipes!

• Spicy Glazed Lamb Tacos with Mediterranean Salsa
• Marinated Ahi Tuna Tacos with Asian Slaw
• Slow Cooker Ancho Short Rib Tacos
• Fish Tacos Al Pastor with Grilled Pineapple Salsa
• Roasted Chicken Verde Taquitos
• Tandoori Fish Tacos by Easy Cooking with Molly

More Shrimp Recipes

If you love shrimp as much as we do, here are more tasty ideas!

• Slow Cooker Shrimp Jambalaya
• Paella Stuffed Zucchini with Shrimp and Chorizo
• Lobster and Shrimp Mac and Cheese
• Linguine with Shrimp and Arugula
• Grilled Shrimp Garden Salad with Sesame Lime Dressing
• Prosciutto Wrapped Marsala Glazed Shrimp
• Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze
• Shrimp Risotto with Spinach and Corn

Helpful Tools

• 12-inch cast iron skillet
• 7-inch Santoku knife
• BPA-free cutting boards

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5 from 3 votes

Tequila Lime Shrimp Tacos with Pineapple Poblano Salsa

These spiked Tequila Lime Shrimp Tacos strike the perfect balance between sweet n’ spicy with honey, jerk seasoning, and adobo sauce then topped with charred Pineapple Poblano Salsa and fresh cilantro.

Course Dinner, Main Course

Cuisine Gluten Free, Mexican

Keyword 30 minute meal, quick and easy dinner, shrimp tacos, tacos

Prep Time 10 minutes

Cook Time 5 minutes

Marinating Time 15 minutes

Total Time 30 minutes

Servings 4 – 6 servings

Author Kim Peterson

Equipment

• Cast iron skillet or sheet pan

Ingredients

Shrimp

• 1 ½ pounds medium shrimp, peeled and deveined, tails removed
• ¼ cup tequila
• ¼ cup fresh lime juice plus zest of 1 lime
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Caribbean Jerk seasoning
• 1 teaspoon adobo sauce
• ½ teaspoon kosher salt
• Flour or corn tortillas, warmed
• Toppings: Pineapple Poblano Salsa, guacamole or avocado, crumbled queso fresco, fresh cilantro, squeeze of lime, jalapeño slices and Mexican crema

Salsa

• 2 tablespoons olive oil, divided
• 1 poblano pepper, chopped
• 1 cup fresh or thawed frozen corn
• 1 jalapeño pepper, minced
• 8 ounces cubed pineapple
• 2 tablespoons fresh cilantro, chopped
• Zest and juice of 1 lime

Instructions

Shrimp

• Place the shrimp in a medium bowl.
• In a small bowl, whisk together the tequila, lime juice, zest, 1 tablespoon olive oil, cilantro, honey, Worcestershire, Caribbean Jerk seasoning, adobo, and salt until well combined.
• Pour marinade over shrimp. Let sit at room temperature 15 minutes. Meanwhile make the Pineapple Poblano Salsa if you hadn't already.
• Once the shrimp have marinated, heat remaining tablespoon of olive oil in a large skillet* over medium-high heat.
• Drain shrimp from marinade. Cook shrimp in batches until opaque in the center, about 1 minute on each side. Add more oil to the skillet between batches as needed.
• Serve shrimp warm with your favorite tortillas, Pineapple Poblano Salsa, and other suggested toppings, as desired. Happy taco building!

Salsa**

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add poblano and corn to the skillet and cook until softened slightly, about 5 minutes.
• Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
• Maintain skillet’s heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
• Dice the pineapple when it’s cool enough to handle. Add to the corn mixture.
• Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
• Salsa can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

Notes

*Alternatively, you can roast the shrimp on a foil-lined sheet pan at 400 degrees F for 8-10 minutes.

** Quickly caramelizing the veggies and pineapple makes them sweeter by concentrating their flavors but you don’t have to cook them. The salsa can be prepared raw. Your call! 😊

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