Description

Irresistible Shrimp Tacos with bright pineapple salsa and zesty jalapeño lime crema make the most flavorful healthy dinner you'll crave all week long! These aren't spicy, but you can add more red pepper flakes if you'd like.)

Ingredients

Units Scale

For the shrimp tacos:

1 lb shrimp (ideally large), peeled and deveined
2 tbsp extra virgin olive oil, divided
1 tsp smoked paprika
1 tsp garlic powder
1 tsp mild chili powder
1/4 tsp crushed red pepper flakes (omit for no spice, or double for spicier tacos)
1/2 tsp fine sea salt + lots of freshly ground pepper
8 corn tortillas
Pineapple salsa
Optional garnishes: avocado, lime wedges, cilantro, jalapeño slices

For the jalapeño lime crema:

1/2 cup raw cashews
1 small jalapeño, de-seeded and de-veined
1/2 tsp garlic powder
juice of 1/2 lime (save the rest for garnish)
1/4 cup water
1/2 tsp fine sea salt

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Instructions

Place cashews in a small bowl and cover with hot water. Set aside to soak and soften.
Pat shrimp dry with a paper towel and transfer to a mixing bowl. Add 1 tbsp olive oil, spices, salt and pepper. Toss to coat and let marinate while you make salsa and crema.
Make salsa: combine pineapple, onion, cilantro, lime zest and juice of your other lime, and salt. Mix and set aside.
Make crema: Drain and rinse cashews. Place in a high-speed blender or Nutribullet with jalapeño, garlic powder, lime juice, water and salt. Blend until completely smooth and creamy. Add another tablespoon water if needed to thin. (It may taste salty but will be balanced on the tacos!)
Cook shrimp: Warm 1 tbsp oil over medium high heat in a large cast iron or non-stick skillet. Once hot, add shrimp in an even layer (can do in two batches if needed) for 2 minutes, not moving the shrimp so it browns. Flip and cook for another 2 minutes, being careful not to over-cook. Transfer to a plate.
Warm tortillas (I blacken right on the open flame until lightly charred on both sides; or you can stack and microwave in a damp paper towel). Assemble tacos by spreading a layer of crema followed by shrimp, salsa, and a bit more crema. Serve with a squeeze of lime juice and jalapeño slices for crunch.

Notes

I often double the shrimp since my husband eats a lot! If you do this, I'd suggest cooking half (1 pound) of the shrimp the night of and half the next night versus all at once so you're not reheating shrimp, which can get rubbery.