Shrimp Tacos with Pineapple Salsa

Prep: About 20 minutes

Cook: About 15 minutes

Serves: 2 to 4 (about 8 tacos)

ENAK Taco Seasoning grew out of necessity. I was living in China. There were no tacos in China. I needed tacos.

The formula developed over time, and around the time I finalized it I was growing bored with just ground beef tacos. Shrimp quickly became a family favorite, and I’ve tested many topping combinations. Today I’m sharing one of my favorites: pineapple salsa and bacon.

Embrace the weird

Shrimp, pineapple, and bacon? Yes, it’s a little unusual. But it works. The sweet sharpness of the pineapple plays off the complex flavor of the Taco Seasoning on the shrimp, and the bacon is a bonus pop of salty, smoky flavor. These tacos are also visually stunning, and they’ll wow your friends and followers when you share your pictures.

What You Need

For the pineapple salsa

•       2 cups fresh pineapple, cut into small chunks (about half a pineapple)

•       1 red bell pepper

•       1/2 red onion

•       1 handful of cilantro (optional)

•       1 lime

•       1 pinch of salt

For the tacos

•       1 pound large shrimp (21 to 25 count), peeled and tail-off, thawed

•       2 tablespoons ENAK Taco Seasoning, plus more if desired

•       6 strips of bacon

•       8 small flour tortillas (6-inch)

Steps

1.    Cook the bacon. In a large skillet over medium heat, cook the bacon until crisp, about 8 to 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 1 to 2 tablespoons of the grease and leave the rest in the skillet.

2.    Warm the tortillas. Heat the oven to 350°F, wrap the tortillas in foil, and warm them for about 10 minutes while you work on the salsa. You can also warm them in a dry skillet for 20 to 30 seconds per side right before serving.

 

 

3.    Make the salsa. While the bacon cooks, cut the peel off the pineapple, remove the core, and cut the edible portions into small chunks. Dice the red bell pepper and the onion half. If using cilantro, remove the stems and chop. Mix everything in a bowl, squeeze in the lime juice, add a pinch of salt, and mix again. Set aside.

 

 

4.    Season the shrimp. Pat the shrimp dry, then toss them in a bowl with 2 tablespoons of Taco Seasoning until evenly coated. Chop the cooled bacon into pieces.

5.    Cook the shrimp. Heat the skillet with the bacon grease over medium-high heat. Add the shrimp in a single layer with a little room between them, working in two batches if needed. Cook about 1 to 1.5 minutes per side, until pink and opaque and curled into a “C,” about 3 to 4 minutes total. Remove them from the pan right away so they don’t overcook.

 

 

6.    Assemble. Layer the shrimp, then the pineapple salsa, then the bacon on top so it stays crisp. Add a lime wedge, crema, or hot sauce if you like, and enjoy.

 

Notes

If your shrimp are curling into a tight “O,” they’ve gone too far. A slightly shorter cook time is better than a longer one.

The salsa can be made up to a day ahead and kept covered in the refrigerator. Any leftover salsa is great with chips.

Start with 2 tablespoons of Taco Seasoning for a pound of shrimp and add more on the next batch if you want it bolder.