These tacos hit all the marks— juicy shrimp, sweet grilled pineapple, smoky poblano crema, and grassy jalapeño peppers. Each element comes together for the perfect bite so, don’t leave anything off. Gather your friends and pour some drinks. It’s time for a taco night!
Shrimp Tacos with Grilled Pineapple and Roasted Poblano Crema
Grilled Shrimp (taco marinade):
- 1/4 cup (60 grams) avocado oil
- Juice of 3 limes (about 1/2 cup)
- 3 garlic cloves, minced
- 1 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked chipotle powder
- 1 tsp smoked paprika powder
- 1/2 tsp ground cumin
- 2 lbs. wild-caught shrimp, peeled and deveined
Avocado Crema:
- 2 Poblano Peppers, roasted and skin removed
- 2 medium avocados
- 4 tablespoons cilantro, roughly chopped
- Juice of 2 limes (about 1/4 cup; 65 grams)
- 2 cloves of garlic
- 1/2 tsp sea salt (or, more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Grilled Pineapple:
- 1 pineapple, peeled, cored, and cut into 1/4 inch thick chunks
Garnishes:
- Cilantro, roughly torn
- 1-2 Fresh Jalapeño Peppers, sliced into 1/8 inch thick discs
Suggested Workflow:
Detailed instructions for each item follow after the suggested workflow.
- Turn your oven on to high broil.
- Chop the tops and 1/4 inch of the bottom of the Poblano peppers off. Slice down one side of the peppers and remove the seeds. Lay the peppers out flat (in one long strip) on a foil-lined baking tray.
- Roast the Poblano Peppers for 15-20 minutes, until the skin is blistered and there is char on the skin.
- While the peppers are roasting peel, core, and cut the pineapple into 1/4 inch thick chunks. Spread the pineapple chunks out on a foil-lined baking sheet. Broil the pineapple until it is charred, about 10-20 minutes.(You can broil the pineapple while the poblanos are still roasting.)
- Prepare the garnishes. Cut the limes, tear the cilantro, and chop the jalapeños. Set to the side.
- Remove the Poblano Peppers from the oven, place them in a bowl, and cover them with a plate or foil for 20 minutes; this will create steam and make it easy to peel the peppers.
- While the peppers are resting, mix the taco marinade and coat the shrimp in the marinade. Place the marinating shrimp in the fridge until you are ready to cook them.
- Once the peppers have rested for 20 minutes, peel the skin off the peppers; the skin should rub off easily.
- Make the Roasted Poblano Crema.
- Change the oven temperature to 450F.
- Cook the shrimp until they are pink and no longer translucent. (The shrimp should cook in about 5-8 minutes.)
- Prepare the taco shells 3-5 minutes before the shrimp is finished cooking.
- Take the shrimp out of the oven once they are cooked and assemble your tacos.
Directions for the Shrimp Tacos:
- Preheat the oven to 450F. Line a baking sheet with aluminum foil. Place a baking rack on the baking sheet.
- Mix the spices, lime juice, minced garlic, and avocado oil in a large bowl. Add the shrimp and toss with your hands.
- Marinate the shrimp for 20 minutes. (Roast the Poblano peppers while the shrimp is marinating.)
- Put the shrimp on the baking rack and spread them out in an even layer. Bake at 450F for 5-8 minutes. (Shrimp cook very fast. Once the shrimp are pink and no longer translucent, they should be cooked.)
- Assemble the tacos and enjoy!
Directions for the Roasted Poblano Crema:
Make the Roasted Poblano Crema by putting all the ingredients in a high powered blender and blending until smooth. Thin with a little water as desired. (You can use an immersion blender if you have one. Using an immersion blender is my preferred method for making this Crema.)
To Assemble the tacos:
Heat a soft tortilla and butter it. Place a few pieces of grilled pineapple on the taco shell, top with shrimp, then top with Roasted Poblano Pepper Crema. To finish the tacos, top with a few slices of jalapeños and a squeeze of fresh lime juice.
Suggested Drink Pairings:
These tacos have salt, fat, acid, heat, and smokiness. A light, effervescent drink compliments them very well. I like grapefruit drinks with these tacos. Try something like my Paloma Inspired Mocktail, a Grapefruit flavored Flying Embers Kombucha, or GT’s Strawberry Serenity Kombucha with a grapefruit wedge. Of course a cold Topo Chico is always a nice companion to a taco as well.