Blackened Shrimp Tacos with Pineapple Salsa
Blackened Shrimp Tacos with Pineapple Salsa
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 2 tablespoons blackened seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, uncooked
- 2 cups water
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
For Assembly
- 12 corn tortillas
- 1 avocado, sliced or diced
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Pineapple Salsa: In a medium bowl, combine the finely diced fresh pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), freshly squeezed lime juice, and salt. Stir gently to combine. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 10 min
- 2
Cook the Cilantro-Lime Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender.
⏱️ 20 min
- 3
Finish the Rice: Once the rice is cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the freshly squeezed lime juice and chopped fresh cilantro. Keep warm while you prepare the shrimp.
⏱️ 5 min
- 4
Prepare the Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, toss the shrimp with olive oil, blackened seasoning, salt, and freshly ground black pepper until evenly coated.
⏱️ 5 min
- 5
Cook the Shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (almost smoking). Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 1 1/2 to 2 minutes per side, or until the shrimp are opaque, pink, and deeply blackened.
⏱️ 5 min
- 6
Warm the Tortillas: While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds to 1 minute per side until pliable and lightly toasted, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 3 min
- 7
Assemble the Tacos: To assemble, spoon a base of cilantro-lime rice onto each warm tortilla. Top with a generous portion of blackened shrimp, then add a spoonful of pineapple salsa. Garnish with sliced or diced avocado and serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Shrimp Tacos with Pineapple Salsa
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 2 tablespoons blackened seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, uncooked
- 2 cups water
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
For Assembly
- 12 corn tortillas
- 1 avocado, sliced or diced
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Pineapple Salsa: In a medium bowl, combine the finely diced fresh pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), freshly squeezed lime juice, and salt. Stir gently to combine. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 10 min - 2
Cook the Cilantro-Lime Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender.
⏱️ 20 min - 3
Finish the Rice: Once the rice is cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the freshly squeezed lime juice and chopped fresh cilantro. Keep warm while you prepare the shrimp.
⏱️ 5 min - 4
Prepare the Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, toss the shrimp with olive oil, blackened seasoning, salt, and freshly ground black pepper until evenly coated.
⏱️ 5 min - 5
Cook the Shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (almost smoking). Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 1 1/2 to 2 minutes per side, or until the shrimp are opaque, pink, and deeply blackened.
⏱️ 5 min - 6
Warm the Tortillas: While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds to 1 minute per side until pliable and lightly toasted, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 3 min - 7
Assemble the Tacos: To assemble, spoon a base of cilantro-lime rice onto each warm tortilla. Top with a generous portion of blackened shrimp, then add a spoonful of pineapple salsa. Garnish with sliced or diced avocado and serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min