Recipe for Best-Ever Hawaiian Shrimp Tacos | Almanac.com

Best-Ever Hawaiian Shrimp Tacos

Photo Credit
Becky Luigart-Stayner
Makes 4 servings.
Leslie Shepard, Pagosa Springs, Colorado
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With our Best-Ever Hawaiian Shrimp Tacos recipe,  here’s your chance to explore a world beyond beef tacos (which we also enjoy). If you can’t find mango-infused rice vinegar at the store, simply dice a ripe mango, combine it with 1/2 cup of rice vinegar, and let it sit for 24 hours.

Find more family favorite recipes like this one, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Pineapple Salsa

1 can (15.5 ounces) blended beans or an equivalent combination of black, pinto, and great northern beans, drained
1 pineapple, chopped into small chunks
1/2 bunch fresh cilantro, chopped
chipotle seasoning, to taste
1/2 cup mango-infused rice vinegar

For pineapple salsa: In a bowl, combine beans, pineapple, and cilantro. Sprinkle with chipotle seasoning and add vinegar.
Mix and set aside.


1 pound raw shrimp, peeled and deveined, or chicken tenders, or your favorite fish cut into chunks
2 tablespoons olive oil
1 tablespoon McCormick’s Smokehouse Maple seasoning
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 teaspoon chipotle seasoning, or to taste
12 corn tortillas or tacos

For shrimp:  In a bowl, toss shrimp in oil to coat. Sprinkle with maple seasoning, garlic powder, onion salt, and chipotle seasoning. Toss again. In a skillet over medium heat, cook for 5 to 6 minutes, or until pink.

To assemble: Warm tortillas according to package directions. Dribble wasabi dressing on each, add shrimp, and top with salsa.

Wasabi Dressing

1/2 cup ranch dressing
1/2 tablespoon wasabi sauce, or to taste

For wasabi dressing: In a bowl, combine ranch dressing and wasabi sauce.

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!