Smoky achiote-marinated shrimp tacos with grilled pineapple
Shrimp Tacos al Pastor
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
8 tacos
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
Plump shrimp marinated in a smoky achiote and chili sauce, grilled with pineapple, and served in corn tortillas with onion and cilantro.
Cuisine: Mexican
Category: Main Course
Difficulty: Easy
Cost: $$
Dietary: Gluten-Free, Dairy-Free
Quick Summary
23 min total time|4 servings|Easy difficulty
Plump shrimp marinated in a smoky achiote and chili sauce, grilled with pineapple, and served in corn tortillas with onion and cilantro.
MexicanGluten-FreeDairy-Free
Sarah Chen
(Updated )
Al pastor is one of Mexico's most iconic taco preparations, and while it is traditionally made with pork, this shrimp version captures all of that signature smoky, sweet, and spicy flavor in a fraction of the time. The achiote-based marinade turns the shrimp a gorgeous deep red, while grilled pineapple adds the sweet, caramelized counterpoint that makes al pastor so addictive.
This is a recipe that shows how versatile the al pastor flavor profile really is. The shrimp absorb the marinade quickly and cook in just a few minutes, making this an incredibly fast and flavorful taco night option. Top with the classic combination of diced onion, fresh cilantro, and a squeeze of lime for an authentic taste of Mexico City street food.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons achiote paste
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 dried guajillo chiles, soaked and blended (or 1 tablespoon chili powder)
- 4 pineapple rings
- 8 small corn tortillas
- Diced white onion, fresh cilantro, and lime wedges for serving
Instructions
- 1
Blend achiote paste with orange juice, lime juice, guajillo chiles, a clove of garlic, and a pinch of cumin until smooth. Toss the shrimp in the marinade and let sit 10 minutes.
- 2
Thread shrimp onto skewers if grilling, or prepare a hot grill pan or skillet.
- 3
Grill or pan-sear the pineapple rings for 2 minutes per side until caramelized. Dice and set aside.
- 4
Cook the marinated shrimp for 1-2 minutes per side over high heat until charred and cooked through.
- 5
Warm corn tortillas on the grill or a dry skillet for about 15 seconds per side.
- 6
Assemble tacos with shrimp, diced grilled pineapple, white onion, cilantro, and a squeeze of lime.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Achiote pasteSmoked paprika with cumin and oregano
Missing the earthy complexity of achiote but provides color and smokiness
Guajillo chilesAncho chile powder or regular chili powder
Ancho provides similar mild, fruity heat
ShrimpPork shoulder, thinly sliced
Traditional al pastor protein — marinate and cook until charred
Tips & Storage
Pro Tips
Achiote paste is available in the Latin foods aisle of most grocery stores or at Mexican markets. It is a key ingredient — do not skip it.
If using skewers for grilling, soak wooden skewers in water for 30 minutes to prevent burning.
The pineapple should have nice char marks — do not be afraid to let it sit on the heat.
For extra heat, add a few slices of fresh jalapeño or a drizzle of salsa verde.
Storage
Store cooked shrimp and pineapple separately for up to 2 days. Assemble tacos fresh.
Reheating
Reheat shrimp quickly in a hot skillet for 1 minute. Do not overcook.
Nutrition Facts
Per serving (2 tacos) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates32g
Fat6g
Fiber3g
Sugar10g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is achiote?
- Achiote (also called annatto) is made from the seeds of the achiote tree. The paste combines the seeds with spices and vinegar to create a deeply flavored, red-colored seasoning essential to Mexican and Yucatecan cuisine.
- Can I make this without a grill?
- Yes, a hot cast-iron skillet or grill pan works perfectly. You can also broil the shrimp for 3-4 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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