Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp pan-seared and served in warm corn tortillas topped with a fresh pineapple avocado salsa for a tropical seafood taco experience. This Mexican-inspired taco and burrito recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 8 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side until pink and opaque, with slight caramelization.
  3. Step 3: In a separate bowl, combine 3/4 cup diced pineapple, 1 diced avocado, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 tsp minced jalapeño (if using). Stir gently to make the salsa.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  5. Step 5: Assemble tacos by dividing cooked shrimp evenly among tortillas and topping with generous spoonfuls of pineapple avocado salsa. Serve immediately.

Frequently asked questions

How long does Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa take to make?

Total time is about 18 minutes (10 min prep + 8 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 Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa?

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 Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa 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 Pan-Seared Shrimp Tacos with Pineapple Avocado Salsa?

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.

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