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Bring summertime to the table with this tropically-infused taco recipe. Using GOYA® Mojo Piña Marinade, create the perfect sweet and savory trifecta of grilled shrimp, red onion and pineapple. Serve this healthy combo in soft GOYA® Flour Tortillas – Fajitas, and top with pineapple-flavored sour cream, GOYA® Chipotle Salsita and lime to elevate every bite!
Looking for a lighter alternative? Turn this delicious dish into a fresh shrimp salad. Simply toss your cooked ingredients in a bowl with the chopped cilantro, and top with slivered GOYA® Flour Tortillas – Fajitas crisps, to add a savory crunch. Enjoy this wholesome take on a Mexican classic!
Ingredients
1¼ cups
GOYA® Mojo Piña Marinade
1 lb.
extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
¼ cup
sour cream
½
fresh pineapple, cored and cut lengthwise into slabs
1
medium red onion, thickly sliced (1/2 inch)
¼ cup
cilantro, chopped
4
GOYA® Flour Tortillas – Fajitas
GOYA® Chipotle Salsita or Habanero Salsita, for serving
Lime wedges, for serving
Directions
Step 1
Combine 1 cup Pineapple Mojo and shrimp in bowl. Refrigerate 30 minutes (or up to 1 hour) and drain well. Stir together sour cream and 1 tablespoon Pineapple Mojo in small bowl; refrigerate until serving. Thread shrimp on bamboo skewers for easy grilling.
Step 2
Preheat grill to medium high. Grill shrimp, pineapple and onion, brushing with Pineapple Mojo and turning once. Grill until shrimp are opaque, 6 minutes. Grill onions until just tender and pineapple until golden and grill-marked, 10 minutes.
Step 3
Coarsely chop pineapple and onion. Toss in bowl with cilantro. Spoon shrimp and pineapple mixture in tortillas. Serve with sour cream, Chipotle Salsita and lime.
Notes:
• You may want to try these with 30 ct shrimp.
• You could substitute grilled chicken or pork for the shrimp
New from Goya
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