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Shrimp and Poblano Tacos with Pineapple Avocado Salsa

Y'all know how much this family loves tacos and these are a welcome addition to our weekly

fiesta. Loaded with bright flavors and really easy to make, my husband LOVED these.

What you need:

1.5 - 2 lbs peeled and deveined fresh shrimp

1 large poblano pepper, seeds removed and chopped into small bites

2/3 of a sweet onion (save the other 1/3 for the pineapple salsa) chopped into small bites

2 tbsp olive oil

2 tbsp butter

1 tsp chili powder

2 cloves garlic thinly sliced

salt and pepper

corn or flour tortillas for serving

queso fresco for topping (ricotta salata or feta would be good alternatives)

2 cups freshly chopped pineapple

1 avocado, pit removed and chopped

1 jalapeño pepper, seeds removed and very finely chopped

remaining 1/3 onion very finely chopped

1/2 cup fresh chopped cilantro

lime zest from 1/2 of the lime and all the juice

salt and pepper

Begin by prepping and mixing all the ingredients for the salsa and set aside so the flavors can develop.

Now add olive oil and butter to a skillet and cook the poblano and onion for a few minutes over medium heat so they begin to soften. Add salt and pepper. When the poblano pepper is soft add the garlic, shrimp, and chili powder. Cook for a few minutes undisturbed and then stir to flip over the shrimp. Generally they take about 2-3 minutes per side to cook and should be finished in under 8 minutes. The shrimp should have just turned pink/orange and the garlic abound be nicely fragrant. Remove from heat and serve with warm tortillas, queso fresco, and pineapple salsa.

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