Prawn Tacos with Pineapple Salsa

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Prawns marinated in taco seasoning, fried until cooked through then served in a taco with fresh pineapple salsa, avocado and sour cream. Another epic Mexican meal!

A shrimp taco with avocado, pineapple salsa, sauce, and a lime wedge on a tortilla, surrounded by lime slices and garnished with cilantro.

Summer on a plate! These Prawn Tacos with Pineapple Salsa are super quick to make, and the pop of flavour from the pineapple salsa is a really delicious twist. I used fresh prawns and pineapple, but this delicious meal can be made with frozen prawns and canned pineapple if that's what you have to hand. An optional step is to char your tortillas on the BBQ or in a hot pan. This gives extra flavour and a lovely crispy texture! For another amazing taco recipe, be sure to check out our super popular Fish Tacos or Chipotle Chicken Tostadas!

Ingredient notes:

Ingredients for shrimp tacos displayed on a countertop, including tortillas, raw shrimp, taco seasoning, sour cream, pineapple, avocado, red onion, lime, cilantro, and a red chili.

Prawns: You can use fresh or frozen prawns, depending on availability. If using frozen, simply allow them to thaw before cooking.
Pineapple: Fresh pineapple tastes amazing if it's in season and on special! However, you can also make this with canned pineapple in juice; I'd recommend tasting and adding a touch more lime if needed.
Tortillas: I used wheat tortillas to make these tacos. You can also use corn tortillas if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a bowl, combine the prawns with the taco seasoning and a drizzle of oil. Set aside. In a separate bowl, mix the pineapple, red onion, coriander, chilli as desired and lime juice. Season to taste with salt and pepper.

Raw shrimp coated in an orange-red marinade sits in a light green bowl on a white surface.

Chopped pineapple, red onion, red chili, and cilantro on a wooden cutting board next to a bowl of marinated shrimp.

Bring a large frying pan to a high heat. Once hot, cook the prawns for a couple of minutes, stirring occasionally, until just cooked through and caramelised.

A bowl of pineapple salsa with chopped pineapple, red onion, cilantro, red chili, and green herbs mixed together.

Shrimp coated in a reddish-orange sauce cooking in a black nonstick skillet on a stovetop.

To assemble the tacos, spread sour cream onto the center of a tortilla. Lay down a couple of slices of avocado, a few cooked prawns and top with pineapple salsa. Serve and enjoy.

A corn tortilla topped with cooked shrimp, diced pineapple, avocado slices, chopped herbs, and a lime wedge, with sauce spread underneath and lime wedges on the side.

Recipe FAQs:

What can I use instead of prawns?

If you don't eat prawns, I love pineapple salsa with steak, fish or chicken too!

Do I have to use fresh pineapple?

Although fresh pineapple is delicious, you can also make this with canned pineapple in juice; I'd recommend tasting and adding a touch more lime if needed.

Can these tacos be made gluten free?

These tacos can be gluten-free if you use corn tortillas, just check the ingredients on your taco seasoning too.

Storage:

These tacos are best eaten fresh, but if you have leftover salsa, this is still delicious if refrigerated and eaten the next day.

Top tips:

For an extra layer of flavour, I like to lightly char my tortillas in a hot pan or carefully over open flame for a few seconds on each side!

Related Recipes:

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Prawn Tacos with Pineapple Salsa

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Prawns marinated in taco seasoning, fried until cooked through then served in a taco with fresh pineapple salsa, avocado and sour cream

Ingredients

300g raw prawns, shelled and deveined
2 Tbsp taco seasoning
1 tsp olive oil
½ pineapple, diced into small chunks
¼ red onion, or two spring onions, finely diced
Handful of coriander or parsley, roughly chopped
Red chilli, optional
Juice of one lime

To serve

1 avocado, sliced
8 small tortillas, warmed
125g sour cream

Instructions

In a bowl, combine the prawns with the taco seasoning and a drizzle of oil. Set aside.
In a separate bowl, mix the pineapple, red onion, coriander, chilli as desired and lime juice. Season to taste with salt and pepper.
Bring a large frying pan to a high heat. Once hot, cook the prawns for a couple of minutes, stirring occasionally, until just cooked through and caramelised.
To assemble the tacos, spread sour cream onto the center of a tortilla. Lay down a couple of slices of avocado, a few cooked prawns and top with pineapple salsa. Serve and enjoy.

Notes

For an extra layer of flavour, I like to lightly char my tortillas in a hot pan or carefully over open flame for a few seconds on each side!
If you don’t eat prawns, I love pineapple salsa with steak, fish or chicken too!

Although fresh pineapple is delicious, you can also make this with canned pineapple in juice; I’d recommend tasting and adding a touch more lime if needed.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 21gSaturated Fat: 6gUnsaturated Fat: 15gCholesterol: 174mgSodium: 1690mgCarbohydrates: 66gFiber: 7gSugar: 3gProtein: 27g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya