Description
- Incredible Quick Poblano Pineapple Shrimp Tacos featuring succulent roasted shrimp, smoky poblano, and sweet pineapple salsa, all topped with a creamy Cilantro Jalapeño Ranch. A flavor-packed meal ready in under 30 minutes!
Ingredients
Scale
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 poblano pepper, sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 2 tablespoons salsa verde
- Sea salt, to taste
- 2 cups fresh pineapple chunks
- 1–2 jalapeños, seeded (if desired) and chopped
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons lime juice For the Cilantro Jalapeño Ranch:
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons fresh lime juice
- 1 cup fresh cilantro
- 1/4 cup fresh chopped chives
- 1 jalapeño, seeded (if desired)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt, to taste For Serving:
- 3 cups shredded cabbage
- Warm tortillas
- Smashed avocado
Instructions
- Preheat Oven & Prep Roasting: Preheat your oven to a high 450°F (230°C). On a large baking sheet, toss the peeled and deveined shrimp and the sliced poblano pepper with 3 tablespoons of olive oil, 2 teaspoons of chipotle chili powder, 2 tablespoons of salsa verde, and sea salt to taste. Spread the mixture in a single layer. Add 3/4 cup of the fresh pineapple chunks to the baking sheet with the shrimp and poblano.
- Roast & Broil: Place the baking sheet in the preheated oven and roast for 6–8 minutes, or until the shrimp is cooked through (pink and opaque). For the last minute of cooking, switch the oven to broil (grill) to slightly char the shrimp and peppers, adding a nice smoky touch. Watch closely to prevent burning.
- Make the Pineapple Salsa: While the shrimp and peppers are roasting, prepare the pineapple salsa. In a small bowl, combine the remaining 1 1/4 cups of fresh pineapple chunks with the chopped jalapeños (seeded if desired), 1/2 cup of roughly chopped cilantro, 2 tablespoons of lime juice, and a pinch of salt. Mix well and set aside.
- Prepare the Cilantro Jalapeño Ranch: In a blender, combine the 1/2 cup of plain Greek yogurt or sour cream, 1/3 cup of mayo, 2 tablespoons of fresh lime juice, 1 cup of fresh cilantro, 1/4 cup of fresh chopped chives, 1 whole jalapeño (seeded if desired), 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and sea salt to taste. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning, adding more salt, lime, or jalapeño if desired.
- Assemble the Tacos: In a large bowl, toss the 3 cups of shredded cabbage with about 1/3 cup of the prepared Cilantro Jalapeño Ranch dressing. This adds flavor and moisture to the cabbage. Warm your tortillas according to package directions (microwave, dry skillet, or oven). Fill each warm tortilla with a layer of the dressed cabbage, then a spoonful of the fresh pineapple salsa, followed by the roasted shrimp and poblano peppers. Top with an extra drizzle of the Cilantro Jalapeño Ranch and more fresh pineapple salsa if desired.
- Serve: Serve the tacos immediately with extra fresh cilantro, lime wedges, smashed avocado, and your favorite side dish. These tacos are best enjoyed fresh!
Notes
- Shrimp Doneness: Shrimp cooks quickly! Watch carefully to avoid overcooking, which can make them tough. They should be pink and opaque.
- Poblano Char: Broiling is fast! Keep a close eye on the poblano and shrimp to achieve a slight char without burning.
- Jalapeño Heat: For less heat, remove seeds and white membranes from jalapeños. For more heat, leave some seeds in.
- Ranch Consistency: If the ranch is too thick, thin it with a tablespoon of water or milk until it reaches your desired drizzly consistency.
- Tortilla Warming: Warm tortillas are essential for soft, pliable tacos that don’t tear when filled.
- Prep Time: 15-20 minutes
- Cook Time: 8-10 minutes
- Category: Dinner
- Method: Roasting, Broiling, Blending, Tossing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ~2 tacos (≈ 300 g)
- Calories: ~450 kcal
- Sugar: ~12 g
- Sodium: ~600 mg
- Fat: ~25 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~15 g
- Trans Fat: ~0.1 g
- Carbohydrates: ~45 g
- Fiber: ~6 g
- Protein: ~25 g
- Cholesterol: ~200 mg
Keywords: Shrimp Tacos, Poblano Tacos, Pineapple Tacos, Cilantro Jalapeño Ranch, Quick Tacos, Roasted Shrimp, Tex-Mex, Healthy Tacos, Easy Dinner, Flavorful Tacos