Seared Achiote Shrimp Tacos with Pineapple Slaw
Tender shrimp coated in vibrant achiote spice, served in warm corn tortillas with a crunchy pineapple and cabbage slaw. This mexican-inspired tacos & burritos ready in about 23 minutes pairs peeled and deveined large shrimp, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 large shrimp
- 2 tbsp achiote paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1 cup finely chopped pineapple
- 1/4 cup finely diced red onion
- 3 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp achiote paste, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 2-3 minutes per side until opaque and slightly caramelized. Remove from heat.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1 cup finely chopped pineapple, 1/4 cup finely diced red onion, 3 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1 minced jalapeño. Toss well to create a bright, tangy slaw.
- Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 5: Assemble the tacos by placing 3-4 shrimp on each tortilla and topping with a generous spoonful of pineapple slaw. Serve immediately for a balance of smoky, sweet, and spicy flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Achiote Shrimp Tacos with Pineapple Slaw take to make?
Total time is about 23 minutes (15 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 Seared Achiote Shrimp Tacos with Pineapple 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 achiote paste from drying out.
Can I substitute ingredients in Seared Achiote Shrimp Tacos with Pineapple 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 Seared Achiote Shrimp Tacos with Pineapple 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 Seared Achiote Shrimp Tacos with Pineapple 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.
