Shrimp Taco Cups w/ Pineapple Pico

These little cups are perfect for summer parties and are so cute. They look like they take a lot of time but they are very simple to put together. If you don’t want to turn the oven on (trust me, I get it!), just put the filling in the tortilla as is.

The pineapple pico is delicious and so refreshing. When I was in undergrad, I was able to study abroad in Costa Rica. We toured a pineapple farm and got to eat pineapple as soon as it was pulled from the ground. Y’all!! Nothing is better than that. Changed the pineapple game for me FOREVER! And of course we had a few Pina Coladas. A must!

I used my own taco seasoning for this. Store bought taco seasoning can be high in sodium and contain more cornmeal than actual spices. I’m not a fan of super spicy food so mine is on the mild side, but add cayenne or red pepper flakes to increase the heat to your liking,

The good in this? Pineapple contains an enzyme named bromelain that may reduce inflammation and it’s high in vitamin C which helps our immune system. there is also vitamin C from the bell pepper and other antioxidants in the onion and spices. Pineapple can be used in so many dishes from sweet to savory. Purchase whole pineapple, chop it and freeze to put in smoothies this summer or make delicious popsicles.

Shrimp Taco Cups with Pineapple Pico

Prep Time15 minutes
Cook Time15 minutes


  • 10-12 mini flour tortillas
  • 1 lb jumbo shrimp peeled and deveined
  • 2 tablespoons coconut oil
  • Shredded lettuce
  • Greek yogurt optional
  • Chipotle pepper sauce optional
  • Pineapple Pico
  • 2 to matoes diced
  • 1 cup diced pineapple
  • 2 Tablespoons diced onion
  • 1/2 cup diced green bell pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • Preheat oven to 350. Prep all ingredients for pineapple pico and place in medium bowl. Chill until ready to serve. Coat 10 muffin tins with cooking spray. Stuff mini tortillas into muffin pan to form cups. Bake for 8-10 minutes until golden brown and crisp. While shells are baking, chop shrimp into medium sized pieces (3-4 pieces each). Season shrimp with 1 tablespoon of taco seasoning. Heat 2 tablespoons of coconut oil in large skillet over medium heat. Add shrimp and sauté about 3 minutes or until done. Careful not to overcook otherwise the shrimp will be rubbery.
  • Build taco cups by placing shredded lettuce in the bottom, followed by shrimp and pineapple pico. Combine Greek yogurt with chipotle pepper sauce if desired for additional topping. Top with more cilantro and serve.

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