Bacon-Wrapped Shrimp Tacos with Pineapple Slaw
Cherrywood Smoked Thick Cut Bacon 20oz
These Bacon-Wrapped Shrimp Tacos with Pineapple Slaw don’t hold back on flavor – or texture. Juicy shrimp wrapped in crispy SunnyValley Cherrywood Smoked Thick Cut Bacon 20oz meet sweet, tangy pineapple slaw in a perfectly balanced bite that’s smoky, spicy, and refreshingly bright. Tucked into warm tortillas and finished with a squeeze of lime, they’re an easy yet elevated way to make taco night feel like something special.
Serves:
4
Time To Prepare:
20 MIN
Time To Cook:
15 MIN
Directions
- Prep Shrimp: In a bowl, toss shrimp with olive oil, paprika, chili powder, salt, and pepper. Wrap each shrimp with half a slice of SunnyValley Cherrywood Bacon and secure with a toothpick.
- Cook Shrimp: Heat a skillet or grill pan over medium heat. Cook shrimp until bacon is crispy and shrimp are pink and opaque, about 3–4 minutes per side. Remove toothpicks before serving.
- Make Pineapple Slaw: In a large bowl, combine cabbage, pineapple, carrots, and green onions. In a small bowl, whisk mayonnaise, lime juice, honey, salt, and pepper. Toss slaw with dressing until evenly coated.
- Assemble Tacos: Place 2 bacon-wrapped shrimp in each tortilla. Top with pineapple slaw and garnish with cilantro. Serve with lime wedges.
Ingredients
- For the Shrimp:
- 16 large shrimp, peeled and deveined (tails removed)
- 8 slices SunnyValley Cherrywood Smoked Thick Cut Bacon 20oz, cut in half
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt & black pepper, to taste
- Toothpicks (to secure bacon)
- For the Pineapple Slaw:
- 2 cups shredded green cabbage
- 1 cup fresh pineapple, finely diced
- ½ cup shredded carrots
- 2 green onions, sliced
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt & pepper, to taste
- For Serving:
- 8 small flour or corn tortillas, warmed
- Fresh cilantro, chopped (optional)
- Lime wedges