Street-Style Charred Pineapple Shrimp Tacos with Mango Salsa

Allergens

Shellfish (shrimp)

Ingredients

• 24 large shrimp, peeled and deveined
• 1 medium pineapple, cut into rings
• 6 small corn tortillas
• 1/2 cup diced mango
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. In a medium bowl, combine the shrimp with chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well to coat the shrimp evenly and let marinate for 30 minutes.
2. Heat a grill or grill pan over medium high heat. Brush the pineapple rings with vegetable oil and season with salt and pepper. Grill the pineapple rings until charred and slightly softened, about 2 3 minutes per side. Remove from the grill and set aside.
3. In a separate bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
4. Grill the marinated shrimp for 2 3 minutes per side or until cooked through and slightly charred. Remove from the grill and season with additional salt and pepper if needed.
5. Assemble the tacos by placing a charred pineapple ring on each corn tortilla, followed by two grilled shrimp, and topping with the mango salsa. Serve immediately.

Chef’s Insight

To add an extra smoky flavor, grill the tortillas briefly before assembling the tacos.

Notes

[Add any additional notes or tips]