We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

20 min

total time icon

Total Time

20 min

calories icon

Calories per serving


servings icon



Ingredients (12)
  • 1 tablespoon vegetable oil
  • 1 pound shrimp, peeled and deveined
  • 1-1/2 cups frozen DOLE® Tropical Gold® Pineapple Chunks
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chipotle powder
  • onion salt and pepper, to taste
  • 3 tablespoons mezcal
  • 1 avocado, peeled, pitted, sliced
  • 3 tablespoons plain Greek yogurt or sour cream
  • juice of 1/2 lime
  • corn tortillas
  • 1-1/2 cups shredded red cabbage
  1. Heat oil in large skillet over medium-high. Add shrimp, pineapple, garlic, and chipotle. Season with salt and pepper. Sautee until shrimp is almost cooked through, about 2-3 minutes. Remove pan from heat and add mezcal. Return pan to heat and continue to cook an additional 3 minutes until mezcal is reduced. Note: Mezcal will flame.
  2. Combine avocado, yogurt, and lime juice in a bowl and mash with a fork. Mix well. Season with onion salt and pepper to taste.
  3. Top warm tortillas with cabbage, shrimp, pineapple, and a dollop of avocado cream.
  4. NOTE: Chicken may be substituted for shrimp, and tequila may be substituted for mezcal.