Grilled Shrimp and Pineapple Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 (6-inch) flour tortillas
1 lb shrimp, peeled and de-veined
4 tbsp unsalted butter, melted
1 lime, juiced
2 tsp fresh garlic, minced
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
8 pineapple rings, about 1/4-inch thick
2 jalapenos, seeded and thinly sliced
1 cup red cabbage, shredded
1 cup cotija or queso fresco cheese
fresh cilantro, to taste
Instructions:
Makes: 8 Tacos
In a bowl, mix together the butter, lime juice, garlic, and spices, until well-combined. Add the shrimp and stir to evenly coat. Let marinade for 10-15 minutes. Meanwhile, heat the grill or grill-pan over medium-high heat. Add the pineapple slices to the grill and cook until golden, about 3-4 minutes per side.
Remove from the grill and set aside. Add the shrimp to the grill pan and cook until opaque, about 2-3 minutes per side, depending on size.
Cut the grilled pineapple rings into chunks. Divide the shrimp and pineapple evenly among the tortillas, top with the jalapeno, cabbage, cheese and cilantro. Serve immediately.
From forkknifeswoon.com