Pineapple-Glazed Shrimp Tacos With Cilantro-Lime Crema

April 26, 2018
Created by Chef Casey Bowthorpe
30 minutes
Serves 4
  • 1 lb shrimp
  • Oil
  • 1 cup Harmons pineapple salsa
  • Salt and freshly ground
  • 1 jalapeno, diced (optional)
  • 3-4 Tbsp honey
  • 2 Tbsp white wine vinegar
  • Pinch of cayenne
  • 1 cup Mexican crema (or sour cream)
  • 2 limes, zested and juiced
  • 1/2 bu cilantro, minced
  • 1 pkg street taco tortilla
  • 1/2 red cabbage, shredded

To make the shrimp, peel tails off of shrimp by gently pinching and pulling at same time.

In a medium frying pan over medium heat, add a little oil, then add pineapple salsa and season with salt and pepper.

Let warm a bit, add jalapeno, honey, and vinegar and season with salt and pepper, and a pinch of cayenne. Let sit 3-5 minutes, turn off heat, and add shrimp. Stir together and set aside.

In a small bowl, combine crema, lime zest, and juice. Stir in cilantro and salt and pepper, set aside.

In a small pan heat tortillas and fill with crema, red cabbage and glazed shrimp.