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Smokey Chipotle Shrimp Chorizo and Pineapple Tacos

Course: Main Course
Cuisine: Mexican, tacos
Servings: 4


  • 16 Argentinian Pink Shrimp peeled, deveined
  • 1 tbsp Zatarain’s Cajun seasoning
  • 1 tbsp cooking oil
  • ¼ cup pineapple juice
  • 1 20 oz can pineapple tidbits juice reserved
  • 6 oz beef chorizo
  • 4 chipotle tortillas
  • ½ cup cilantro chopped
  • ½ cup tomatillo salsa


  • Pat shrimp dry
  • Season shrimp with Zatarain’s Cajun seasoning, set aside
  • Drain pineapple and reserve ¼ cup of juice
  • Place pineapple on sheet pan and broil until slightly charred
  • In a small saute pan, cook chorizo on medium heat until cooked to 160 degrees
  • Heat a large cast iron pan on medium high heat
  • Add cooking oil
  • Sear shrimp on one side until browned
  • Turn shrimp over and add pineapple juice, cook until opaque
  • Assemble tacos: tomatillo salsa, shrimp, chorizo, pineapple, cilantro