Pineapple Jalapeno Shrimp Tacos. Smart & Final Recipes curated by Chef Jamie Gwen. Image of 3 Jalapeno Shrimp Tacos with a tortilla in the foreground. Pineapple Jalapeno Shrimp Tacos. Smart & Final Recipes curated by Chef Jamie Gwen. Image of 2 Jalapeno Shrimp Tacos with a tortilla in the foreground.

Pineapple Jalapeno Shrimp Tacos

You’ll love the sweet heat of these tasty tacos! Serve the taco fixings for everyone to make their own.

Ingredients:

1 tablespoon First Street unsalted butter

1 tablespoon First Street extra-virgin olive oil

1 pound First Street 16/20 Raw Shell On Ez White Shrimp – thawed, peeled and deveined

1/2 cup finely chopped canned or fresh pineapple

1/4 cup seeded and thinly sliced jalapeños

2 tablespoons honey

For the Cilantro Lime Crema:

1 cup First Street sour cream

Juice of 1 lime

3 tablespoons freshly chopped cilantro

First Street corn tortillas, shredded red cabbage, diced tomatoes, crumbled Cotija cheese, fresh cilantro sprigs

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Directions

Heat the butter and oil in a large sauté pan over medium-high heat. Season the shrimp with salt and pepper and add them to the pot. Sauté the shrimp, stirring often, until they start to turn pink, about 2 minutes. Add the pineapple, jalapeno and honey and cook for 2 minutes more.

For the Cilantro Lime Crema, combine the ingredients in a plastic squeeze bottle or a mixing bowl and shake or whisk to blend well.

Warm the tortillas. Assemble the tacos by placing shredded cabbage in the bottom of each tortilla. Top with 3 cooked shrimp, drizzle the shrimp with the Cilantro Lime Crema and top with your choice of toppings.

Serves 4