Ingredients

The following ingredients have 8 Servings
  • 1 lb. raw shrimp, peeled and de-veined
  • 1 Tablespoon olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper ((if you like spicier add more))
  • 2 cups fresh pineapple cut into small 1/2 inch pieces
  • 1 red or green bell pepper, diced finely
  • 1/4 cup red onion, diced finely
  • 1/4 cup chopped cilantro
  • 1 finely diced jalapeno, seeded and membranes removed
  • 2 tablespoons lime juice
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, warmed ((see note))
  • shredded Mexican cheese

Instruction

  • For the shrimp: In a medium bowl, add the shrimp and remaining shrimp marinade ingredients (olive oil, lime juice, garlic, salt, paprika, and cayenne pepper). Marinate in the fridge while you prep the pineapple salsa.
  • For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge while the shrimp are cooking.
  • Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until shrimp turn pink and are opaque (not see through).
  • To assemble the tacos: Add some shrimp and cheese to each tortilla and top with pineapple salsa.