Shrimp Tacos with Pineapple (Sous Vide) | CookOS

Shrimp Tacos with Pineapple

Name: Shrimp Tacos with Pineapple (Sous Vide)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz shrimp, vacuum-sealed; 1 cup pineapple cubes; 1 tsp chipotle chili powder; 1 tbsp finely chopped red onion; 1 tbsp lime juice; ¼ cup cilantro leaves; ½ avocado, pitted, peeled and cut into thin strips; 4 (6″) corn tortillas; ¼ tsp salt; ¼ tsp ground black pepper

These sous vide shrimp tacos combine tender, perfectly cooked shrimp with sweet broiled pineapple and creamy avocado, finished with a bright lime-cilantro salsa for a balanced sweet-spicy flavor profile.

🌍Mexican 🥗Gluten-Free 🥗Pescatarian 🏷️Chipotle 🏷️Shrimp 🏷️Tacos Pineapple

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🏷️Sous vide

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz shrimp, vacuum-sealed
1 cup pineapple cubes
1 tsp chipotle chili powder
1 tbsp finely chopped red onion
1 tbsp lime juice
¼ cup cilantro leaves
½ avocado, pitted, peeled and cut into thin strips
4 (6″) corn tortillas
¼ tsp salt
¼ tsp ground black pepper

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Instructions

1
Place vacuum-sealed shrimp in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule. Sous Vide at 130°F for 30 minutes.
2
While the shrimp cooks, arrange pineapple in an even layer in a Suvie pan and set aside. Stir red onion and lime juice together in a medium bowl and set aside.
3
After the shrimp has finished cooking, remove pan from Suvie and shrimp from packaging.
4
Pat shrimp dry, sprinkle with chili powder, ¼ tsp salt, and ¼ tsp ground black pepper. Place shrimp in a clean, dry Suvie pan. Place shrimp and pineapple in Suvie and broil for 10 minutes until pineapple is dried and shrimp is fragrant.
5
Once the pineapple has finished broiling, transfer to a bowl with the red onion. Season to taste with salt and pepper. Divide shrimp, pineapple, avocado, and cilantro leaves between tortillas and serve.

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Tips & Notes

Pro tips

Vacuum-seal shrimp tightly and sous vide at 140°F for 8–10 minutes to achieve tender texture; longer cooking results in rubbery shrimp.
Broil pineapple cubes on high for 3–4 minutes until caramelized edges form; this intensifies sweetness and creates contrast with the spicy shrimp.
Prepare the salsa (red onion, lime juice, cilantro, salt, pepper) 15 minutes ahead so flavors meld; taste and adjust seasoning before serving.
Warm tortillas directly over a gas flame or on a cast-iron skillet immediately before assembly to keep them pliable and add subtle char.

Substitutions

Chipotle chili powder → ancho or smoked paprika (adjust heat level to preference)
Pineapple → mango or peaches (broil same way for caramelization)
Cilantro → parsley or mint (if cilantro-averse)
Corn tortillas → flour tortillas (warm on skillet 30 seconds per side)

Storage & make-ahead

Store cooked shrimp and salsa separately in airtight containers up to 1 day; assemble and serve fresh. Pineapple and avocado are best used immediately after cooking and slicing.

Equipment

immersion circulator or sous vide machine · vacuum sealer and bags · broiler or high-heat toaster oven

Common Questions

Can I make shrimp tacos without a sous vide machine?

Yes. Pan-sear the shrimp over medium-high heat for 2–3 minutes per side until pink and cooked through, then toss with the chipotle chili powder.

How do I know when the shrimp is done cooking?

Shrimp are done when they turn opaque and curl slightly; overcooking makes them rubbery. Sous vide at 140°F for 8–10 minutes ensures tender, evenly cooked shrimp.

Can I prepare these tacos ahead of time?

Cook the shrimp and prepare the salsa up to 1 day ahead; store in separate airtight containers in the refrigerator. Broil pineapple and assemble tacos just before serving.