- Estimated Cooking Time According to Recipe: 25 Minutes
- Actual Cooking Time (Including Prep): 24 Minutes
Big fan of pineapple here, so I was ready to try these pineapple shrimp tacos from Taste of Home. The ingredients are relatively simple, and the idea is easy enough to remember that you can knock these out on a weeknight pretty quickly without going back to the recipe for too many instructions. I was able to complete everything in 24 minutes flat!
Though I usually cook the shrimp still in the shells, since these were going into taco shells, I took the time to fully clean the shrimp, which did take a few more minutes. If you buy your shrimp shelled and precooked, you can probably do this a little bit faster than me!
Here are the shelled shrimp cooking. I used just a little salt and pepper, and pan fried in olive oil. I cut them in half to help them fit into the taco shells more easily, but I think I’d leave them whole next time. Remember, shrimp cook fast, especially out of the shell, so don’t cook them too long!
The start is pretty simple – just cut up some peppers. Sauté the onions, then add the peppers and cook until tender.
Add the pineapple chunks. I was using small corn tortillas, so thought that smaller pieces of pineapple would be better. Though they did fit, for sure, I think I would cut them a little bigger next time. It’s pretty satisfying to bite down on a healthy piece of pineapple rather than have a pepper-pineapple mix and not know which is which.
I always feel a bit like a cheater when I use a pre-made mix, but for this recipe, I used fajita mix. The recipe called for a whole package, but I only used as much as I thought it needed.
I usually stay away from buying pre-shredded cheeses because they are more expensive, but there’s another area where youc an cut down on time required to make this meal. Also, the mozzarella I bought was very soft, and wasn’t going to spread well on the tacos. So I shredded it onto a cutting board, then melted it into the pineapple pepper mix.
The tacos were wonderful. Pineapple and shrimp go wonderfully together! My only complaint is that the pineapple juice made the tacos a bit “leaky” and got juice all over my hands. Next time, I might transfer the pepper/pineapple mix to a paper towel lined bowl to soak up some juices before transferring to tacos.
Also, I wasn’t paying attention to the recipe when I was shopping and bought cut romain lettuce instead of leaves. Using leaves on the outside of the taco shell was a great idea! I will try it like that next time.
If you’re using corn tortillas, they taste awesome if you pan fry them for a bit before cooking, so factor that into your cooking schedule. Flour tortillas do well in the microwave, which is faster, but also taste great when pan fried to get a little bit of crispy freshness to them!