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!
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.
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.
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.
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!
Looking for similar types of recipes? Here are a few.
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
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.
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 poblano pepper, sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 2 tablespoons salsa verde
- sea salt
- 2 cups fresh pineapple chunks
- 1-2 jalapeños, seeded, if desired and chopped
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons lime juice
- warm tortillas and smashed avocado, for serving
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- 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.