Best-Ever Hawaiian Shrimp Tacos

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

Photo Credit: 

Becky Luigart-Stayner

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.


Makes 4 servings.


Leslie Shepard, Pagosa Springs, Colorado

Leave a Comment