Prep Time

20 min

Total Time

20 min

Calories per serving




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.

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