Chipotle Shrimp Tacos with Pineapple Salsa

Chipotle Shrimp Tacos with Pineapple Salsa

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  • Each taco
  • 150cal
  • 2.5g fat (0g sat)
  • 85mg chol
  • 190mg sodium
  • 19g carb
  • 2g fiber
  • 5g sugars
  • 14g protein


  • 2 cups diced fresh pineapple
  • 1/2 red bell pepper, seeded and diced
  • 1/4 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 1 pound shrimp - peeled, deveined and tails removed
  • 2 cloves garlic, minced
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon high-heat oil
  • 1/4 cup pineapple or orange juice
  • 8 corn taco shells, warmed
  • 2 cups shredded iceberg lettuce


To prepare pineapple salsa, toss diced pineapple, bell peppers, onions, cilantro, lime juice, salt 
and pepper together in a bowl; cover and set aside while preparing shrimp.

Combine shrimp, garlic, chipotle, cumin, salt and pepper in a bowl; toss to coat. Heat oil in a large skillet over medium-high heat. Add shrimp and cook until just pink and cooked through, about 5 minutes. Pour juice over shrimp and reduce liquid to coat, 1 to 2 minutes.

Divide shrimp between taco shells; top with pineapple salsa and shredded lettuce.

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