Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw
Zesty blackened shrimp paired with sweet grilled pineapple and crunchy cilantro slaw wrapped in warm corn tortillas for a vibrant taco night. This mexican-inspired tacos & burritos ready in about 25 minutes pairs large shrimp, peeled and deveined, blackening seasoning, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp blackening seasoning
- 1 cup fresh pineapple, peeled and sliced into rings
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill or grill pan over medium-high heat. Toss 1 lb peeled and deveined shrimp with 2 tbsp blackening seasoning until evenly coated.
- Step 2: Brush 1 cup fresh pineapple rings with 1 tbsp olive oil. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred. Grill pineapple rings for 3-4 minutes per side until caramelized and grill marks appear.
- Step 3: In a bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup mayonnaise, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make cilantro slaw.
- Step 4: Warm 8 small corn tortillas on the grill for 20 seconds each side. Assemble tacos by layering grilled pineapple pieces, blackened shrimp (2-3 per taco), and a generous scoop of cilantro slaw.
- Step 5: Serve immediately with extra lime wedges if desired.
Frequently asked questions
How long does Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep blackening seasoning from drying out.
Can I substitute ingredients in Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Pineapple and Blackened Shrimp Tacos with Cilantro Slaw?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
