Recipe: Shrimp tacos with grilled pineapple salsa, aïoli & freshly squeezed palomas - Tree Myriah

Recipe: Shrimp tacos with grilled pineapple salsa, aïoli & freshly squeezed palomas

In celebration of Cinco De Mayo and taco Tuesday I'm excited to give you a wonderful recipe from TM babe herself Taylor Neill! Taylor is an amazing cook and is always dreaming up something new in her kitchen. I know you and your family will love cooking this delish meal during the shelter in place.

Fresh squeezed Paloma


•Kosher salt or sugar for rum (I use sugar)
•1 grapefruit wedge
•¼ cup fresh grapefruit juice
•1 tablespoon fresh lime juice
•1 teaspoon sugar (can add more sugar depending on how sweet you like your drinks)
•¼ cup tequila
•¼ cup club soda
Pour some kosher salt or sugar on a plate. Rub half of rim of a glass with grapefruit wedge; dip rim of glass in salt or sugar . Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in tequila, add ice, and top off with club soda. Garnish with grapefruit wedge.

Now that you have a drink in hand time to make some grub!



  • 3-6 chipotle chiles in adobo sauce (canned)
  • 2 teaspoons lime juice
  • 1 cup mayonnaise
  • 1 tablespoons cilantro , chopped and optional
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper



  • Half a red cabbage
  • Chipotle aioli (recipe above.)
Grate half a red cabbage and add in 3-4 tablespoons of the chipotle aioli. Combine.

Grilled pineapple salsa


(This is a large portion)


  • 1 pineapple
  • 1 red onion
  • 1 jalapeño
  • 2 limes
  • 1/4 cup cilantro
  • 1/2 teaspoon of salt and pepper
Heat bbq or stove on high heat
Cut pineapple into 1 inch thick slices
(I cut the core out later so I have larger pieces to cook with)
Cut onion in half
Cut jalapeño in half
Place (ingredients above) on a hot grill or can substitute for griddle pan on the stove
Sear the ingredients for 2 min each side
Remove from heat and allow time to cool (fridge or freezer help them to cook faster)
When cooled,
Cut the core out of the pineapple and dice it into quarter inch cubes
Dice the onion
And the jalapeño
Add these to a bowl with the remaining ingredients mix and serve!



*I have been using frozen deveined
  • 16shrimp (4 per person)
  • 4 cloves garlic (chopped)
  • 2 tablespoons butter or oil
  • salt/ pepper 1/4 tsp
If shrimp or frozen dethaw them before cooking
Warm pan with either butter or oil place shrimp in pan. Flip after 2 minutes. Add in garlic. Salt and pepper. Sauté until pink (another 2-3 min.)

Assemble your tacos with salsa, shrimp, slaw and enjoy with a cocktail in hand!

Stay tuned for more recipes to come from Taylor but in the meantime go follow her on instagram @taytayneill + leave us a comment and let us know how your Cinco De Mayo celebration goes!

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