These easy Shrimp Tacos with Pineapple Salsa are packed with fresh flavors and only take 20 minutes to make. Each taco is filled with juicy seasoned shrimp, crisp cabbage, sweet and spicy pineapple salsa and all your favorite toppings. Perfect for Cinco de Mayo, Taco Tuesday, or an easy weeknight dinner!

I love tacos in every form from Taco Soup to Stand up Chicken Tacos, traditional ground beef tacos, out of the box Coconut Crusted Chicken Tacos and Ahi Tuna Tacos. There's a reason theres a whole day dedicated to tacos and now you have a new reason to celebrate Taco Tuesday with these delicious Shrimp Tacos with Pineapple Salsa. Full of fresh flavors they're light, healthy and perfect to enjoy in the hot summer months.

One of my favorite things about Shrimp Tacos with Pineapple Salsa is that individual components can be made in advance leaving very minimal last minute prep. Which makes them the perfect party food or a quick weeknight meal. To prep ahead, prepare the pineapple salsa and chop purple cabbage, store them in air tight containers in the refrigerator until ready to be served. You can even toss shrimp in oil and seasonings, store in the fridge and heat just before serving.

If you give this recipe a try please leave a comment below and let me know how you liked it. Be sure to follow me on Pinterest, Instagram or Facebook for more delicious and easy recipes.

Shrimp Tacos with Pineapple Salsa

Yields: 6 street tacos

Ingredients:

• 1 lb shrimp, peeled, deveined and cut into bite size pieces

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/8 tsp pepper

• 1/4 tsp ground cayenne pepper

• 1 Tbsp oil

• 1 cup purple cabbage, shredded

• 6 street taco flour tortillas
  

Pineapple Salsa:

• 1 cup fresh pineapple, diced

• 1/4 cup red bell pepper, diced

• 1/8 cup red onion, diced

• 1 jalapeño, diced (include seeds for extra heat)

• 1/3 cup fresh cilantro, minced

• juice of 1/2 a lime

• 1/4 tsp salt

Instructions:

• In a bowl combine all salsa ingredients and stir to combine. Place in refrigerator until ready to serve.

• In a separate bowl combine paprika, garlic, salt, pepper and cayenne. Stir to mix. Add shrimp to same bowl and toss to coat shrimp in seasonings. Set aside.

• Heat oil over med-high heat. Add shrimp and cook 2-3 minutes per side until just pink.

• On a flour tortilla layer cabbage, shrimp, then salsa. Top with favorite toppings and serve immediately.

Suggested Toppings: Cotija cheese, fresh cilantro, avocado or guacamole, fresh jalapeño slices, hot sauce, sour cream.