Sautéed Shrimp Tacos with Pineapple Salsa and Cilantro Crema

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Quick sautéed shrimp tacos topped with sweet pineapple salsa and a refreshing cilantro lime crema, perfect for festive Cinco de Mayo celebrations. This Mexican-inspired Cinco de Mayo recipe, ready in about 25 minutes, pairs medium shrimp, olive oil, garlic cloves 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, peeled and deveined medium shrimp
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped, plus 1/4 cup for crema fresh cilantro
• 3 tbsp, divided lime juice
• 1/2 cup sour cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined medium shrimp with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4. Step 4: Combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl to make pineapple salsa.
5. Step 5: For cilantro crema, mix 1/2 cup sour cream with 1/4 cup chopped fresh cilantro and 2 tbsp lime juice until smooth.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Step 7: Assemble tacos by layering sautéed shrimp, pineapple salsa, and a drizzle of cilantro crema on each tortilla. Serve immediately.