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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.
Bang Bang Shrimp Tacos with Fried Avocado
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
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
Servings: 6
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.
Ingredients
- 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
Cilantro Jalapeño Ranch
- 1/2 cup plain Greek Yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons fresh lime juice
- 1 cup fresh cilantro
- 1/4 cup fresh chopped chives
- 1 jalapeño, seeded, if desired
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups shredded cabbage, for serving
Instructions
- 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.
I’m sorry to say that I was really looking forward to this and was so disappointed. Like another person wrote here I found the recipe a bit confusing. I didn’t feel like the flavor profile was balanced and the flavors were bland.
Hi Terry,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xx
I made these today for supper and my husband and I both thought they were DELICIOUS!
Super duper easy!
I made the recipe mostly as written except when it came to baking the shrimp/ poblano/ pineapple. Instead of baking and then broiling the last minute, I just broiled everything for 6 minutes. It ended up with an excellent char!
We ate the tacos with the accompanying cabbage, ranch sauce, fresh pineapple Salsa and also sprinkled on a little Tajin.
Thanks for a stellar recipe!
Hey Candy,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
Made these my husband and son and got rave reviews! I really appreciate that the recipe is accurate and it was so easy/quick!
Thank you so so much Lisa! Love to hear that! xT
Delicious and easy! The perfect summer taco!
Hi Rebeka,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
Just made this for dinner and my husband and I loved it! So simple and delicious! I’m going to use the leftover on some salad for lunch tomorrow! Thank you Tieghan!
Hey Breeze,
Fantastic!! 🍇🍌 I love to hear that this recipe turned out well for you, thanks for making it and your comment! xx
Delicious! So quick and easy. The sweetness of the pineapple goes so well to balance the spices of the Chipotle chili powder and salsa verde.
Hey Laura,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Delicious! The combination of heat from the chili and peppers with the pineapple was great. Next time, I would probably broil the pineapple separately so that I could get more char on it…I didn’t want to overcook the shrimp. It took a bit of mixing and chopping but the result was so worth it!
Hi Julie,
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT
This is a fantastic recipe!
Delicious results but the recipe was a bit confusing.
Hi Sandra,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! Sorry for any confusion, let me know if there is anything that I can clarify! xx
I made this for dinner tonight. It was really tasty. My husband told me after dinner “you will be making this again”! We loved it!
Hey Karen,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
Confusing: It says the pineapple going in the oven with the shrimp is “for the salsa” in parentheticals, but then it says to use the “remaining pineapple” for the salsa while the shrimp is cooking. Sooo, is the salsa supposed to have roasted pineapple in it? Definitely unclear.
Hi Kate,
The salsa will have roasted and fresh pineapple in it:) I like to have the mix of both. I hope this helps! xT
these flavors are so good together!
bonus, it was easy to make — especially on a week night!
don’t skip the ranch, its too good!!
Hey Amanda,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
Sorry, I forgot to rate it with my post!
Thanks again Karen:)
These were great! Adding this to my weekly taco night rotations. I mixed the Jalapeno ranch with the cabbage to make a slaw to top, and it was DELICIOUS! These tacos are already so flavorful and tasty I didn’t even realize we didn’t put cheese on them!
Hey Jill,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
TY for this lovely recipe & TY for finally saying it! 5 ingredients OR flavor, most of the time, 1 or the other, but usually not both! As much as I like easy, I steer away 5 ingredient recipes & head for the tasty ones. I’ll choose flavor over fast & easy any day! 🙂
Hey Manga,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
So delicious!!
Hey Lauren,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
Made this tonight, it was really good! A little messy but that’s probably just me 🙂
Hey Kate,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉