Charred fresh pineapple and tender shrimp come together in these flavorful anticucho tacos. The shrimp are marinated in a mixture of lime juice, chipotles in adobo and chile-lime seasoning. Serve with lots of fresh cilantro, white onion and homemade pineapple guac for the ultimate fish taco you’ll want to serve any night of the week.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound large peeled and deveined shrimp (about 16 shrimp), tails removed
- 2 tablespoons olive oil
- 2 chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
- Finely grated zest and juice of 1 lime
- 1 teaspoon chile-lime seasoning, such as Tajin, plus more for serving
- Kosher salt and freshly ground black pepper
- 8 ounces peeled and cored pineapple, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- Pineapple Guac, recipe follows
- 8 street-taco corn tortillas (4 1/2 to 6 inches), warmed
- 1 jalapeño, thinly sliced, drizzled with olive oil and salt
- 1/2 cup fresh cilantro leaves
- 2 limes, cut into wedges
- 8 ounces fresh pineapple, cut into 1/4-inch-thick rings
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 4 avocados
- 1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus more for serving
- 1/4 cup lime juice
- 1 to 2 tablespoons olive oil, plus more for serving
- 1 small plum tomato, finely diced
- 1 small jalapeño, minced
- 1/2 white onion, finely chopped
- 2 tablespoons salted roasted pepitas (pumpkin seeds), for serving
- Tortilla chips, for serving
Instructions
- Toss the shrimp with the olive oil, chipotles, adobo sauce, lime zest, lime juice, chile-lime seasoning, 1/4 teaspoon salt and several grinds of black pepper in a large bowl until well combined. Cover and refrigerate for 30 minutes to 1 hour. Do not marinate overnight; the lime juice will start to cure/cook the shrimp and will result in an off-putting texture.
- Preheat a grill to medium-high heat.
- Skewer the shrimp, pineapple and red onion on 4 wooden or metal skewers, alternating between the three as you assemble. If there is still marinade in the bowl, brush on the skewers so all the pineapple and red onion pieces are seasoned. Grill, turning halfway through, until the shrimp are charred in spots and cooked through, 6 to 7 minutes. Remove from the grill and sprinkle with more chile-lime seasoning.
- For the tacos: Spread a dollop of Pineapple Guac on each tortilla. Remove the shrimp, pineapple and red onion from the skewers and divide among the warmed corn tortillas (2 shrimp per taco). Top with the jalapeño and a few cilantro leaves. Serve with the lime wedges on the side.
- Prepare a grill or grill pan for medium-high heat.
- Sprinkle both sides of the pineapple with the cayenne and a good pinch of salt. Grill, flipping halfway through, until charred in spots, about 4 minutes total. Transfer to a cutting board to cool slightly, then finely dice. Set aside.
- Mash the avocados in a large bowl, then stir in the cilantro, lime juice, olive oil, tomato, jalapeños, white onion and 1/2 teaspoon salt. Fold in the pineapple until evenly combined. Taste and adjust the seasoning with more salt if needed. Transfer to a serving bowl and top with the pepitas, a drizzle of olive oil and chopped cilantro. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 49 g |
| Saturated Fat | 7 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 22 g |
| Sugar | 17 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 1313 mg |
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 49 g |
| Saturated Fat | 7 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 22 g |
| Sugar | 17 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 1313 mg |
Reviews
Tried this recipe. It was delicious. Never grilled pineapple or even had it in a taco. Will definitely make it again.