This smoky rub is also great on grilled chicken or pork and the pineapple salsa is great on just about anything.
Total Time: 45 minutes
1 small pineapple, peeled, cored and quartered
1 teaspoon kosher salt
½ teaspoon sugar
1 small red onion, finely diced
1 red bell pepper, finely diced
1 lime, zested and juiced
¼ cup roughly chopped cilantro leaves
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon freshly ground pepper
½ teaspoon kosher salt
1½ lbs medium size shrimp, peeled and deveined
1 tablespoon neutral flavored, high heat oil like Thrive, avocado or vegetable oil
2 avocados, diced
Toasted pepitas (pumpkin seeds)
Crema or sour cream
Cilantro for garnish (optional)
Light a grill over medium-high heat. Sprinkle the salt and sugar over the pineapple pieces. Grill the pineapple until golden brown in spots, about 1 minute on each side. Cool to room temperature, then dice. Add remaining ingredients and toss. Season with more salt or lime juice if needed.
Toss the spice mixture together, then add the shrimp. Drizzle the shrimp with the oil and either grill the shrimp or sauté it in a non-stick pan over medium-high heat, until just cooked through, 3 to 4 minutes.
Warm the corn tortillas. For more authentic tacos, layer two tortillas on top of each other. Top the tortillas with some shredded cabbage and avocado, then the shrimp, then top with crema, salsa and pepitas. Garnish with extra cilantro (optional) and serve with lime wedges.