These blackened shrimp tacos with pineapple are bright and summery. Shrimp is grilled with a homemade blackened seasoning, and a delicious grilled fresh pineapple salsa tops them off. Add sour cream if you want to cool them down a touch.
INGREDIENT :
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1/2 fresh pineapple, peeled and cored
1/4 cup chopped red onions
1/4 cup chopped cilantro
1 lime, juiced
1/8 teaspoon salt
1 pound large shrimp, peeled and deveined
2 tablespoons melted butter
6 (6 inch) flour tortillas
RECIPE DIRECTION :
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Combine paprika, onion powder, oregano, cayenne pepper, garlic salt, and black pepper in a small bowl; set aside.
Cut the pineapple lengthwise into wedges. Grill pineapple wedges for 4 to 5 minutes on each side. Chop pineapple and combine in a bowl with red onions, cilantro, fresh lime juice, and salt.
Thread shrimp onto skewers; brush with melted butter, and coat with seasoning mix. Grill shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
Place tortillas on the hot grill and heat until lightly grilled, 20 to 30 seconds per side.
Place shrimp on each tortilla and top with pineapple mixture.
