Moogarita Berry-Glazed Grilled Shrimp Tacos with Charred Pineapple Slaw

Moogarita Berry-Glazed Grilled Shrimp Tacos with Charred Pineapple Slaw

Bright, slightly smoky tacos that pair charred shrimp with a vibrant pineapple slaw and a sticky Triple Berry Moogarita Jam glaze for a lively sweet-tart-tequila finish. This is a quick, crowd-pleasing weeknight or weekend street-taco style dish with bold flavors and colorful presentation.

Ingredients (serves 4, makes 12 tacos)

• 1 pound large shrimp, peeled and deveined (tails on or off, as you prefer)
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 small corn or flour tortillas (6-inch)
• 3/4 cup Triple Berry Moogarita Jam (product link)
• 1 tablespoon tequila (optional, for thinning the glaze)
• 1 teaspoon orange zest
• 2 cups fresh pineapple, cut into 3/4-inch chunks
• 3 cups red cabbage, thinly sliced
• 1/2 small red onion, very thinly sliced
• 1 jalapeño, seeded and minced (optional, for slaw heat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons mayonnaise
• 1 tablespoon honey or agave
• Salt and pepper to taste
• Optional garnishes: lime wedges, extra cilantro sprigs, thinly sliced radish, crumbled Cotija or feta

Instructions

1. Prep the shrimp: Pat shrimp dry and toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper. Set aside to marinate while you prepare the slaw and glaze, about 10 minutes.
2. Make the Moogarita glaze: In a small saucepan over low heat combine Triple Berry Moogarita Jam, tequila (if using) and orange zest. Stir until the jam melts into a shiny glaze, about 3 to 4 minutes. If it feels too thick, add a teaspoon of water or more tequila to reach a brushable consistency. Keep warm on the lowest heat, stirring occasionally.
3. Char the pineapple: Heat a cast-iron skillet or outdoor grill to high. Toss pineapple chunks with the remaining 1 tablespoon olive oil and a pinch of salt. Char pineapple 2 to 3 minutes per side until caramelized with dark grill marks. Remove and roughly chop into bite-size pieces if large.
4. Make the slaw: In a large bowl whisk together mayonnaise, lime juice, honey, and a pinch of salt and pepper. Add the sliced cabbage, red onion, minced jalapeño and chopped cilantro; toss to coat. Fold in the charred pineapple pieces. Taste and adjust seasoning. The slaw should be bright, tangy and slightly sweet to balance the glaze.
5. Grill the shrimp: Preheat the grill or a grill pan to medium-high. Thread shrimp onto skewers for easy flipping if you like. Grill shrimp 2 minutes per side until opaque and just cooked through. In the final 30 to 45 seconds of cooking, brush each side generously with the Moogarita glaze to create a sticky, slightly charred coating. Remove shrimp and let rest 1 minute.
6. Warm tortillas: Wrap tortillas in a clean kitchen towel and warm on the grill or in a dry skillet for 20 to 30 seconds per side until pliable and slightly charred at the edges.
7. Assemble tacos: Place 3 shrimp per tortilla (or 2 large shrimp), spoon a generous amount of charred pineapple slaw on top, and drizzle any remaining warm glaze over the slaw. Garnish with cilantro, thinly sliced radish and a squeeze of lime. Add crumbled Cotija or feta if desired.
8. Serve: Arrange tacos on a platter and serve immediately with extra lime wedges and the jar of Triple Berry Moogarita Jam on the table for guests who want more glaze.

Notes

• To make ahead: Prepare the slaw up to 6 hours ahead and refrigerate. Rewarm glaze and char the shrimp just before serving for best texture.
• Vegetarian option: Replace shrimp with thick slices of grilled halloumi or portobello caps and glaze the same way.
• Balance tip: the jam brings sweet, tart, tequila and chili notes. The charred pineapple and tangy slaw cut through sweetness and add texture for a balanced bite.