Jerk Shrimp Tacos With Spicy Melon Pico

When it comes to pico, think different this summer—sweet cantaloupe and tangy pineapple replace the typical chopped tomato mixture for a tropical taco topper. Grilling tip: choose melons that are slightly underripe so they won’t fall apart on the grates.


  • ½ small (2 lb.) cantaloupe, seeded, peeled, and cut into 1-in. wedges
  • ½ medium (1¼ lb.) pineapple, peeled, cored, and cut into 1-in.-thick slices
  • 2½ tablespoons olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 pound large peeled, deveined raw shrimp
  • 1 tablespoon Jamaican jerk seasoning
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons seeded and finely chopped fresh jalapeño chile (from 1 chile)
  • 1 teaspoon seeded and finely chopped fresh red Fresno chile (from 1 chile)
  • ¼ cup chopped radishes (from 3 medium radishes)
  • 1½ tablespoons fresh lime juice
  • 8 (6-in.) flour tortillas, warmed

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F). Brush cantaloupe wedges and pineapple slices with 1 tablespoon of the olive oil; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Place cantaloupe on oiled grates; grill, uncovered, until tender and charred, about 2 minutes per side. Transfer cantaloupe to a cutting board. Repeat process with pineapple. Set aside cantaloupe and pineapple to cool at room temperature 10 minutes.Step 2

While cantaloupe and pineapple cool, toss together shrimp, Jamaican jerk seasoning, and 1 tablespoon of the olive oil in a medium bowl. Re-oil grill grates, and place shrimp on oiled grates. Grill, uncovered, until shrimp just turn pink, about 3 minutes per side. Remove from grill.Step 3

Chop cooled cantaloupe and pineapple; transfer to a medium bowl. Stir in cilantro, jalapeño and Fresno chiles, radishes, lime juice, and remaining ½ tablespoon olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Serve with warm tortillas and grilled shrimp.