BUSH’S® Sriracha Shrimp Tacos

Try these tacos with a side of our BUSH’S® Black Bean FiestaTM for a spicy, tropical inspired meal.

  • Prep Time: 12 minutes
  • Cook Time: 15 minutes
  • Total Time: 27 minutes
  • Servings: 4


  • 1 can BUSH’S® Black Bean FiestaTM
  • Pineapple, slices, halved and cored, then cut into ½-inch slices
  • 1 ½ pounds large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons sriracha
  • Salt and black pepper
  • 8 yellow corn tortillas – 6 inches diameter
  • 1 avocado, halved, stone removed, peeled and diced
  • 1 small red onion, chopped
  • 1 cup rough chopped coriander
  • Jalapeños, sliced (seeds removed if desired) (optional)
  • Lime wedges (optional)


  1. Put the pineapple in one bowl and the shrimp in another.
  2. Mix the oil, sriracha and seasoning in a small bowl and stir well. Divide between the pineapple halves and shrimp.
  3. Heat a large grill pan until smoking. Brush with vegetable oil.
  4. Grill the pineapple for 2 minutes on each side, remove and allow to cool for a few minutes then cut into 2 inch pieces.
  5. Add the shrimp to the grill pan and cook for 2 minutes on each side until seared, bright pink and just cooked through.
  6. Place the beans in a small skillet and heat through with the grilled pineapple.
  7. Warm the tortillas on an open flame or on the grill pan.
  8. To serve: Divide the shrimp among tortillas (roughly 3 per taco) top with bean mixture then finish off with avocado, red onion and cilantro.
  9. Serve with lime wedges and jalapeños.