Shrimp Tacos Recipe with Pineapple Slaw

Make Shrimp Tacos Recipe with Pineapple Slaw: quick, bright shrimp tacos topped with pineapple cabbage slaw, ready in 25 minutes.

Ingredients

• 3 cups green cabbage (shredded)
• 1 cup fresh or canned pineapple (chopped)
• ½ cup red onion (finely chopped)
• 2 tablespoons olive or avocado oil
• 1 tablespoon honey
• 1 tablespoon fresh lime or lemon juice
• 1 tablespoon cooking oil
• 1 pound large shrimp (peeled and deveined)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 12 tortillas (4-inch or street sized, flour or corn tortillas)
• sour cream (Mexican crema, salsa, pico de gallo, guacamole, fresh lime, fresh cilantro)

Instructions

Step 1: Make the pineapple cabbage slaw

Toss shredded green cabbage, chopped pineapple and finely chopped red onion in a medium matte-grey ceramic mixing bowl; drizzle in olive or avocado oil, honey and fresh lime juice, then stir gently until every strand of cabbage is lightly coated and pineapple pieces are evenly distributed. Adjust for a glossy, lightly dressed texture — not soupy — then cover and place the bowl in the refrigerator to chill while you finish the rest of the prep. This keeps the slaw crisp and bright when you assemble the tacos.

Step 2: Heat the pan and get ready

Warm one tablespoon of cooking oil in a heavy skillet until it shimmers and is just shy of smoking; this step is just to bring the oil to cooking temperature so the shrimp will sear quickly. While the pan heats, have your tortillas wrapped and your optional toppings nearby so assembly will be fast once the shrimp are done. Keep tools simple: a small tongs or spatula at the ready will make flipping the shrimp effortless.

Step 3: Season and cook the shrimp

Generously season the peeled, deveined shrimp with salt, black pepper, ground cumin and ground coriander so each piece picks up a warm, earthy spice crust. Add the shrimp to the hot oil and cook undisturbed for 1–2 minutes until the undersides are bright pink and slightly seared, then flip and cook another 1–2 minutes until all shrimp are opaque and glistening; remove the skillet from the heat immediately so the shrimp stay tender and juicy.

Step 4: Warm the tortillas

Make the tortillas pliable and warm by wrapping them in a damp cloth or paper towel and heating briefly in the microwave, or wrap in foil and place in a very hot oven for a few minutes until soft and flexible. Stack them so they hold heat, keeping the edges slightly overlapped so assembling is quick and the tortillas don’t dry out during plating.

Step 5: Fill the tacos

Divide the chilled pineapple cabbage slaw among the warmed tortillas, creating a crisp bed of shredded cabbage and juicy pineapple in each one. Top with two to three seasoned shrimp per taco so the protein sits proudly above the slaw; a little of the bowl’s dressing clinging to the cabbage adds a bright sheen and binds the flavors together for every bite.

Step 6: Garnish and serve

Finish each taco with optional accents: a drizzle or dollop of Mexican crema or sour cream, spoonfuls of pico de gallo or guacamole if you like, scattered cilantro leaves for herb lift, and lime wedges for a final squeeze. Plate the tacos on a long white serving plate, leaving a small matte-grey mixing bowl with any remaining slaw nearby for a natural, lived-in look.

Notes

• Use fresh pineapple when possible for the best texture and brightness.
• Pat shrimp dry before seasoning to get a better sear.
• Warm tortillas before assembling to prevent cracking.
• Store slaw and shrimp separately to keep textures fresh.
• Don’t overcook the shrimp; remove from heat once opaque.