Spicy Mole Rojo Shrimp Tacos with Pineapple Salsa

Grilled shrimp coated in a fiery mole rojo sauce, served in warm tortillas with a refreshing pineapple salsa and a squeeze of lime. A taste of the tropics with a kick!

Prep Time

20 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.97/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Main Ingredient:

Seafood

Cooking Style:

Grilling

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1lbLarge Shrimp(Peeled and deveined)

£8.50

0.5cupMole Rojo Paste(Store-bought or homemade (see separate recipe))

£2.50

0.5cupChicken Broth(To thin the mole)

£0.30

1cupPineapple(Diced)

£1.00

0.3cupRed Onion(Finely diced)

£0.15

0.5Jalapeño(Seeded and minced (adjust to your spice preference))

£0.10

0.3cupCilantro(Chopped)

£0.40

2tbspLime Juice(Freshly squeezed)

£0.25

12Corn Tortillas(Small taco size)

£2.00

2tbspOlive Oil(For grilling)

£0.15

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.02

4Lime Wedges(For serving)

£0.50

Total Cost

£15.88

£3.97 per serving

Instructions

1.
**Prepare the Pineapple Salsa:** In a medium bowl, combine the diced pineapple, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Set aside to allow the flavors to meld.
2.
**Prepare the Mole Rojo Sauce:** In a small saucepan, combine the mole rojo paste and chicken broth. Heat over low heat, stirring constantly, until the sauce is smooth and slightly thinned. Adjust the amount of chicken broth to achieve your desired consistency.
3.
**Marinate the Shrimp:** In a bowl, toss the shrimp with a tablespoon of olive oil, salt, and pepper. Then, coat the shrimp evenly with the prepared mole rojo sauce. Let marinate for at least 15 minutes.
4.
**Grill the Shrimp:** Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcook them.
5.
**Warm the Tortillas:** While the shrimp are grilling, warm the tortillas in a dry skillet over medium heat or in the microwave, according to package instructions.
6.
**Assemble the Tacos:** Fill each warm tortilla with a portion of the grilled mole rojo shrimp. Top with a generous spoonful of the pineapple salsa. Serve immediately with lime wedges for squeezing.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

35g

13% of RDA

Fat

20g

29% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper.

If you don't have a grill, you can pan-fry the shrimp in a skillet with a little olive oil.

Garnish with crumbled queso fresco or cotija cheese for added flavor (if not dairy-free).

The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Cooking Equipment

Grill

Blender or Food Processor

Skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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