Bsc Shrimp Tacos Recipe

Pat shrimp dry with paper towels. Place in a medium bowl.

Add olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and lime juice. Toss until shrimp are evenly coated. Let sit 5–10 minutes to marinate while preparing salsa and sauce.

Heat a large skillet over medium-high heat. When hot, add a drizzle of oil or nonstick spray. Add shrimp in a single layer, cooking in batches if necessary to avoid crowding.

Cook shrimp 1.5–2 minutes per side (3–4 minutes total) until opaque and just firm. Remove to a plate and keep warm. Do not overcook.

Dice pineapple and red bell pepper into small, even pieces (about 1/4-inch). Finely dice red onion and mince jalapeño; chop cilantro.

Combine pineapple, red bell pepper, red onion, jalapeño, and cilantro in a bowl. Add lime juice, kosher salt, and honey/agave if using. Stir to combine.

Taste and adjust seasoning: add more lime or salt if needed. Refrigerate until ready to serve (can be made up to 4 hours ahead).

In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Sriracha, minced chipotle, lime juice, honey, smoked paprika, salt, and pepper until smooth.

Taste and adjust heat or acidity — add more Sriracha for heat, more lime for brightness. Chill until assembly (can be made a day ahead).

Warm tortillas: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side, or brush lightly with olive oil/butter and warm until pliable. Wrap warmed tortillas in a clean kitchen towel to keep warm.

Place a small handful (about 1/2 cup) of arugula in the center of each tortilla.

Add 3–4 cooked shrimp on top of the arugula (adjust based on tortilla size).

Spoon about 2–3 tablespoons pineapple salsa over the shrimp.

Drizzle 1–2 tablespoons swell sauce over each taco, or serve sauce on the side for guests to add to taste.

Garnish with extra cilantro leaves and a squeeze of lime. Serve immediately.