Shrimp Tacos with Toasted Guajillo Peppers
Prep time
Cook time
Total time
A healthy shrimp taco dinner spiced with toasted guajillo pepper.
Recipe type: Tacos, Main, Seafood
Cuisine: Mexican
Serves: 4
Taco Ingredients:
  • 500 gm or 1 lb. raw-shelled shrimp
  • 3 garlic cloves, peeled
  • 3 dried guajillo chiles*
  • fine sea salt to taste, I used about ½ tsp.
  • 1-2 tbsp olive oil or vegetable oil of choice
  • corn tortillas
Jalapeño and Pineapple Salsa Ingredients:
  • about 1 cup full of fresh diced pineapple**
  • 2-3 fresh or raw jalapeños, finely chopped (for milder salsa remove seeds and discard)
  • juice from half a lime
  • handful of chopped cilantro leaves and a bit of the upper stems
  • fine sea salt, to taste
Salsa Instructions:
  1. Make the salsa first so that the flavours have time to develop and so it can be served chilled. Also I’d like to note that the salsa can easily be adjust to your personal taste by varying the amount of each ingredient. Prepare the salsa, taste and adjust if necessary.
  2. In a large bowl gently mix all of the salsa ingredients together until well combined. Taste and adjust if necessary, place in refrigerator until ready to use. The salsa will keep for a few days in the refrigerator.
Taco Instructions:
  1. Clean the shrimp and set aside. Over medium heat, warm comal or griddle or frying pan, once hot place the dried guajillo peppers and peeled garlic on to it. Gently keep turning the peppers until they have darkened or toasted on all sides — be careful not to burn them. The garlic too should be cooked until it begins to char on all sides. Place the toasted peppers and charred garlic cloves aside to cool.
  2. You’ll want to put on a pair of latex or kitchen gloves for this next step. Once the chiles have cooled enough to handle, remove the stem and cut each of them in half. Gently pull away the vein and remove the seeds, discard them. Use a pair of kitchen scissors to cut the peppers into strips, some areas may crumble and that’s okay. Next mince the garlic and heat the olive oil, once warm sauté the garlic and chile strips for about 2 minutes then add the shrimp and sprinkle in the salt. Cook until the shrimp have turned pink and are firm. The water content from the shrimp will help create a small amount of liquid that will distribute the pepper’s colour throughout the shrimp.
  1. Right before serving remove the salsa from the refrigerator and warm up the tortillas. Place some shrimps on each tortilla and top with, or serve the salsa on the side. Enjoy!
*Guajillos can be mild to moderately spicy, the ones I used for this recipe were moderately spicy. If you would like to tone down the heat then I suggest you start off with 1 or 2 and remove all of the seeds.

*If guajillos are not available to you then I suggest using any dried chile that is available. The taste will be different but still spicy.

**This salsa will work best with fresh pineapple, the recipe has not been tested using canned. For best results use a sweet, dark yellow pineapple variety.
Recipe by Mexican Made Meatless™ at