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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!
GOYA® Mojo Piña Marinade
extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
fresh pineapple, cored and cut lengthwise into slabs
medium red onion, thickly sliced (1/2 inch)
GOYA® Flour Tortillas – Fajitas
GOYA® Chipotle Salsita or Habanero Salsita, for serving
Lime wedges, for serving
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.
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.
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.
• You may want to try these with 30 ct shrimp.
• You could substitute grilled chicken or pork for the shrimp
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