It’s Taco Tuesday — a perfect excuse to make these bright and flavorful Shrimp Lettuce Cup Tacos with Pineapple Pico and Chipotle Lime Slaw! 
I recently tried fish tacos in lettuce wraps at TJ’s Seafood and wanted to recreate that fresh combination at home. Even if it’s cool outside, these tacos bring a summery brightness with sweet pineapple, crisp lettuce, and a smoky, tangy slaw — making them a great choice any time of year.
This Shrimp Lettuce Cup Tacos with Pineapple Pico and Chipotle Lime Slaw recipe is fresh, quick, and delicious. It’s easy enough for a weeknight dinner, but vibrant enough to serve for guests. Below you’ll find clear ingredients, step-by-step instructions, and helpful tips for serving and variations.
Shrimp Tacos with Pineapple Pico and Chipotle Slaw
2017-02-13 12:20:44
Serves 2
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the Pineapple Pico de Gallo
- 1 cup diced tomato (about 1 medium tomato)
- 1 cup diced pineapple
- 1 clove garlic, minced
- 1 tsp finely diced jalapeño, seeded (adjust for heat)
- 1 heaping tbsp finely chopped cilantro
- Salt and pepper, to taste
For the Shrimp
- 1 lb wild-caught jumbo shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp chipotle chili powder (or regular chili powder)
- 1/2 tsp ground cumin
- 1 tbsp ghee (or butter)
For the Tacos
- 1 cup finely shredded cabbage
- 2 tbsp chipotle lime mayo
- 1 tbsp fresh lime juice
- 6 Bibb lettuce leaves (or other sturdy lettuce cups)
- 1/2 avocado, thinly sliced
- Fresh cilantro leaves, for garnish
Instructions
- Make the pineapple pico de gallo: combine diced tomato, pineapple, minced garlic, jalapeño, and cilantro in a bowl. Season with salt and pepper, toss gently, then refrigerate while you prepare the rest. The flavors marry nicely if it rests for a bit.
- Prepare the shrimp: place the peeled and deveined shrimp in a bowl and add 2 tbsp olive oil. Toss to coat evenly.
- Season the shrimp with kosher salt, black pepper, garlic powder, chipotle chili powder, and ground cumin. Toss again so each shrimp is well coated. Let sit for about 10 minutes to absorb the spices.
- Make the slaw: in a separate bowl combine shredded cabbage, chipotle lime mayo, and 1 tbsp fresh lime juice. Stir until the cabbage is evenly dressed. Taste and adjust seasoning as needed, then set aside.
- Cook the shrimp: heat a large skillet or grill pan over medium-high heat. Add the ghee and swirl to coat the pan. Arrange the shrimp in a single layer and sear until golden and cooked through, about 3 minutes per side depending on size. Remove from heat.
- Assemble the lettuce cup tacos: place a spoonful of chipotle lime slaw into each lettuce leaf, top with several shrimp, add a generous scoop of pineapple pico de gallo, and finish with sliced avocado and cilantro leaves.
- Serve immediately and enjoy. These tacos are best eaten fresh while the shrimp are hot and the lettuce is crisp.
Notes, Variations and Tips
- Serve in Bibb or Boston lettuce for a sturdy, buttery cup; romaine leaves also work well.
- For a milder slaw, use regular mayo and add just a touch of chipotle or smoked paprika. For more heat, leave some jalapeño seeds in the pineapple pico.
- Make ahead: pineapple pico can be prepared up to a day in advance and refrigerated. Toss the cabbage with mayo shortly before serving to keep it crisp.
- Substitutions: swap shrimp for white fish, firm tofu, or diced grilled chicken if preferred.
- Storage: refrigerated leftovers (without lettuce) keep up to 2 days. Reheat shrimp gently and assemble just before eating.
By Alex Snodgrass
The Defined Dish