Jalapeno Shrimp Tacos

Name: Jalapeno Shrimp Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 12
Ingredients: 1 1/2 cups finely chopped fresh pineapple; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1/2 teaspoon lime zest; 3 teaspoons McCormick® Crushed Jalapeno Pepper; 3/4 teaspoon McCormick® Sea Salt Grinder; 1 tablespoon oil; 3/4 teaspoon sugar; 3/4 teaspoon McCormick® Ground Cumin; 1/2 teaspoon McCormick® Sea Salt Grinder; 1/2 teaspoon McCormick® Paprika; 1 pound large shrimp, peeled and deveined, patted dry; 1 tablespoon honey; 12 (6-inch) flour tortillas, warmed

By: McCormick Kitchens

Made With:

With the bold, versatile heat of McCormick® Crushed Jalapeño Pepper in both the shrimp marinade and fresh pineapple salsa, this bright, colorful shrimp taco recipe really takes taco night to new heights.

Recipe Info

Prep Time:

15m
Cook Time:

8m
Ingredients:

15
Servings:

12
User Rating:

Ingredients

1 1/2 cups finely chopped fresh pineapple
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon lime zest
3 teaspoons McCormick® Crushed Jalapeno Pepper
3/4 teaspoon McCormick® Sea Salt Grinder
1 tablespoon oil
3/4 teaspoon sugar
3/4 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Paprika
1 pound large shrimp, peeled and deveined, patted dry
1 tablespoon honey
12 (6-inch) flour tortillas, warmed

Nutrition Information

(per serving)

Calories 136
Carbohydrates 17 g
Cholesterol 61 mg
Fiber 1 g
Protein 8 g
Saturated Fat 1 g
Sodium 600 mg
Sugar 4 g
Total Fat 4 g

Key products

McCormick® Crushed Jalapeno Pepper, 1.37 oz

$5.99

Unit price: per

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

Instructions

Mix pineapple, red onion, cilantro, lime juice, and zest, 2 teaspoons of the crushed jalapeno, and 1/4 teaspoon of the salt in a medium bowl until well blended. Cover and refrigerate until ready to serve.
Mix oil, sugar, cumin, paprika, and the remaining 1/2 teaspoon salt in a large bowl. Add shrimp, tossing to coat well. Mix honey and the remaining 1 teaspoon crushed jalapeno in a small bowl; set aside.
Heat a large nonstick skillet on medium-high heat. Add shrimp; cook just until lightly browned, about 3 minutes per side. Transfer shrimp to a bowl. Drizzle honey mixture over shrimp, stirring to coat.
To serve, spoon shrimp into tortillas. Drizzle with any remaining sauce from the skillet and top with pineapple salsa. For a little extra crunch, top with shredded red cabbage.

Test Kitchen Tip: Crushed Jalapeño Pepper is great stirred into salad dressings, marinades, and salsas. Stir into cornbread for a zesty kick, or sprinkle on chili, nachos, or tacos.