
Jalapeno Shrimp Tacos

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
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Prep Time:
15m
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Cook Time:
8m
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Ingredients:
15
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Servings:
12
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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
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.
Key products
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.