Best Shrimp Tacos Recipe with Pineapple Adobo Sauce

Best Shrimp Tacos Recipe with Pineapple Adobo Sauce

These easy shrimp tacos are made with spicy seasoned shrimp, sauteed mushrooms, crunchy cabbage and finished with a luscious pineapple adobo sauce = The best shrimp tacos recipe.

Course Main Course Seafood

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 8

Servings tacos

Calories 304kcal

Author Lea Ann Brown

Ingredients

For The Sauce
1/4 cup mayonnaise
1 cup Mexican Crema or Sour Cream
2 Chipotle Peppers in Adobo Sauce plus a little of the sauce
1 cup chopped pineapple fresh
1 Tablespoon Fresh Lime Juice
Salt and Pepper to taste
For The Tacos
1 pound Shrimp peeled, deveined and tails removed
1 pint sliced mushrooms
1/2 - 1 teaspoon Red Chile Powder New Mexico (Chimayo preferred) or Ancho Chile Powder
salt and pepper to taste
1 tablespoon olive oil
Toppings: Lime wedges, cilantro, avocado
12 Corn tortillas I like to use two corn tortillas per taco.

Instructions

For The Shrimp Taco Sauce: Add the mayonnaise, sour cream, chipotle peppers in adobo, lime juice, and fresh pineapple in a food processor. I found that my mini-chopper had enough room to make this sauce. Blend until smooth.
For the Shrimp Tacos: Pat the shrimp dry with a paper towel. Season the Shrimp with New Mexico Red Chile Powder, preferably Chimayo Chile Powder, and season both the shrimp and sliced mushrooms with salt and pepper.
Heat a fry pan over medium high heat. Once the pan is hot, add 1 tablespoon oil. Once the oil is shimmering add the sliced mushrooms. Let them cook for about 5 minutes, stirring frequently. Add the shrimp and cook for about 2 minutes, or until shrimp are cooked through.
Warm the tortillas by either toasting them on a hot dry comal, or wrapping them in a damp paper towel and microwaving for 3 minutes on 50% power, or warming them on a sheet pan in the oven. You simply can't just take corn tortillas out of the package and use them. If using flour tortillas, place them on a plate in the microwave and cook for about 30 seconds to warm and make them more soft and pliable.
Build the tacos by placing a small amount of shredded cabbage on the bottom of the warmed taco shells. I like to use two corn tortillas per taco, street taco style. Add the shrimp and mushroom mixture and serve serving the sauce on the side or drizzling the sauce over the tacos. Garnish with more cabbage, add a wedge of lime for squeezing, some avocado and cilantro.

Notes

Instead of using canned chipotle peppers, substitute 1/2 teaspoon of Chipotle Chile Powder. Taste and sprinkle on more to adjust for your heat tolerance.

Leftovers should be stored in the refrigerator in air tight containers for up to three days. Store tortillas, leftover shrimp and sauce separately.

I hardly ever use an entire package of flour or corn tortillas. The good news is that they both freeze very well. Just seal them good and freeze for up to two months. I like sliding the package of tortillas, still in their purchased wrapper, then sliding that package into a freezer safe zip lock bag. Squeeze the air out and freeze.

Shrimp cook very quickly. Depending on the size, and if the pan is heated properly, they cook in 2 - 4 minutes. In Culinary School we were taught: straight shrimp are undercooked, shrimp curled into a “C” are done, shrimp closed in a tight curl are overcooked. Also pay close attention to the color of the shrimp. As soon as the thickest part of the shrimp turns from translucent to opaque, the shrimp is done. Remove from heat immediately to avoid over cooking.

What Goes Good With Shrimp Tacos?

Nutrition