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My new go-to weeknight tacos, quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch. Spicy roasted shrimp, smoky poblano peppers, and sweet pineapple. All stuffed into warmed tortillas with a creamy cilantro ranch and fresh pineapple salsa. These tacos are made on just one sheet pan, in one blender, and in under 30 minutes. They’re quick, simple, healthy, and so delicious!

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

I was looking at a list of 5 ingredient recipes recently, because I love the idea of creating a recipe with only 5 ingredients. But I ran into the same issue I run into most times I attempt a 5 ingredient recipe. The recipe ends up completely flavorless and boring. Yes, it’s edible, but is it really super yummy? No, at least not yummy enough for me to share.

So, I tried, and while I know how much we all need 5 ingredient recipes, my main goal is to create delicious, easy recipes for you all.

I switched gears, still sticking with shrimp tacos, but adding a few very basic ingredients,. Of course, I also added some spices to really make these tacos delicious.

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

We needed more color and flavor, so I added smoky poblano peppers along with pineapple. And then a simple fresh pineapple salsa too. Pineapple is always my go-to with shrimp, but the poblano peppers add a wonderful smokiness that balances the sweet pineapple.

And then, I knew these tacos also needed a creamy sauce, and cilantro jalapeño ranch never fails.

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

Here are the quick details

Start out with the shrimp. I love to roast the shrimp in the oven. It’s so quick and mess-free. The shrimp are tossed with a mix of chili powder and store-bought salsa verde, plus poblano peppers. I never use these peppers in a shrimp taco but I love the smoky addition.

Next, on the same pan as the shrimp, roast up a handful of fresh pineapple chunks. I love how these caramelize in the oven with the shrimp.

The shrimp cooks in less than ten minutes, so these really do come together quickly. I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil for that extra little touch. Just be sure to watch closely, broilers work quickly!

For the fresh pineapple salsa, take the leftover chunks and toss them together with jalapeños, cilantro, lime, and sea salt.

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

The creamy cilantro ranch is very creamy and easy to make. Just use fresh cilantro, mayo, sour cream or yogurt, lime juice, chives, garlic, onion powder, and salt.

Oh, and I like to toss in a jalapeño too. YUM! Blend everything up in a blender or food processor until creamy – super easy to do. This really adds fresh flavor!

Layer up smashed avocado, some cabbage tossed in the ranch, fresh salsa, and then the shrimp and peppers. Then dress everything up in lots of the Cilantro Jalepeño Ranch.

You could also add some cheese if you like. Either way, these tacos will be fresh and so delicious. Perfect weeknight taco to keep dinner exciting!

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

Looking for similar types of recipes? Here are a few.

Bang Bang Shrimp Tacos with Fried Avocado

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Cilantro Lime Salmon with Mango Salsa

Lastly, if you make these Quick Poblano Pineapple Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 201 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cilantro Jalapeño Ranch


  • 1. Preheat the oven to 450° F. 
    2. On a baking sheet, toss the shrimp and poblano peppers with olive oil, chili powder, salsa verde, and sea salt. Arrange in a single layer. Add the 3/4 cup pineapple (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil. Broil until lightly charred. 
    3. Meanwhile, make the salsa. Toss the remaining pineapple with the jalapeños, cilantro, lime juice, and a pinch of salt.
    4. To make the ranch. Combine everything in a blender. Blend until smooth. Season with salt.
    5. Add the cabbage to a large bowl and toss with 1/3 cup of the ranch.
    6. Stuff the avocado, cabbage, salsa, shrimp, and peppers into the warmed tortillas. Top with ranch and additional salsa.
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Quick Poblano Pineapple Shrimp Tacos with Cilantro Jalapeño Ranch |

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  1. 5 stars
    Yum!! I made these Taco’s last night & they were delicious and will be my #1 choice for taco nights 😋 🌶️🍍🍤🌮

    1. Hey Vicki,
      Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉

    1. Hey Stephanie,
      Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT

  2. I made everything according to your directions. The shrimp were perfect coming out of the oven, but the broiler step overcooked the shrimp! Unfortunately the whole dish was ruined because the shrimp texture was cottony.
    Maybe be sure the shrimp are slightly undercooked before doing the broiler step. ( I also thought the poblanos were tough and chewy and didn’t add much flavor to the dish. When using poblanos, I char them and peel first . ). Loved the idea of the shrimp and pineapple tacos, and the cilantro sauce was tasty. The pineapple salsa was awesome.

    1. Hi Linda,
      Thanks so much for making this recipe and sharing your feedback! So sorry to hear that the shrimp were overcooked, but glad to hear the pineapple were enjoyed! xT

  3. I noticed at the end of the recipe you mentioned stuffing the taco with salsa. I did t see that on the ingredient list. Is that going to be extra salsa verde?

    1. Hi Melissa,
      It’s the pineapple salsa that is made in step 3:) Please let me know if you have any other questions! I hope it’s delish! xx

  4. 5 stars
    Like so many of your recipes, loved this one too! So many wonderful flavors and textures! We made these as instructions read and they turned out fantastic! This recipe will be popping up frequently on our menu! Keep these amazing recipes coming Tieghan!

    1. Hey Kathleen,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Thanks for your kind message! xT

    1. Hi Sarah,
      Since you are using the pineapple as part of the salsa, I would recommend using fresh pineapple for this recipe. Please let me know if you have any other questions! xT

  5. Looks good! What is the total quantity of pineapple that goes into the salsa? Directions are a bit confusing:)

    1. Hi Lizzie,
      You are using the full 2 cups of pineapple, but just roasting 3/4 cup, it gives a nice contrast. Let me know if you have any other questions! I hope you love this recipe! xT

  6. I have noticed that you seem to double your tortillas for tacos alot. Is there a specific reason for this. I love all your recipes!!!

    1. Thanks Kitty! No specific reason, just how my family likes them, you don’t have to do that! Let me know if you give this recipe a try! xT

  7. 5 stars
    We loved these! The flavors really popped and made our Thursday night dinner something fun and delicious!

    1. Hey Carol,
      Perfect!! So glad to hear that this recipe turned out well for you, thanks so much for giving it a try! Happy Friday! xT

  8. 4 stars
    This recipe is so very delicious; and simple to make, we used tilapia fish instead of shrimp. Yummy!

  9. 3 stars
    Agree with previous comment about pineapple. Directions are confusing . Love all of your recipes but to be honest, they take much more time than what is posted. Home cooks don’t have folks doing pre-prep.

    1. Hi Judy,
      Thanks for sharing your feedback:) Some of the pineapple is roasted and some of it is raw, I find it’s a great contrast! Cook times should always be used as I guide, I am solo in the kitchen and do not have anyone doing any prep for me:) Happy Friday!!!

  10. 5 stars
    Your tortillas look perfectly charred, which I haven’t perfected – yet. This recipe is a perfect balance of flavors. Thank you for creating and sharing.

    1. Hey Linda,
      Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! To char the tortillas, I put them directly over a stove top flame:) xx

  11. These look amazing! I am confused about the pineapple though – the 3/4 cup roasted pineapple says it is for the salsa, but then the recipe continues to say to mix the remaining pineapple with the jalapeno, etc. Can you please clarify for me? Thanks!!

    1. Hey Laura,
      Sorry for any confusion, I like to roast some of the pineapple for the salsa and then use raw pineapple too, it’s a nice contrast of flavors. I hope this makes more sense! Happy Friday! xT

    1. Hi Christy,
      Whole Foods has a good one, Frontera brand is also great! Please let me know if you have any other questions, I hope you love this recipe! xT

  12. What size shrimp do you use? (# per pound) I’d like to keep to your cool times indicated so I want to make sure I don’t get shrimp that is too small or too large. Looks delicious!

    1. Hi Michelle,
      I used large shrimp, about 16-20 per pound. Please let me know if you have any other questions! I hope you love this recipe! xx