Saffron Crusted Shrimp Tacos with Pineapple Salsa

Ingredients:

For the shrimp:

• 12 large shrimp, peeled and deveined
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice

For the pineapple salsa:

• 1 ripe pineapple, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 red onion, thinly sliced
• 1 cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the slaw:

• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions

To prepare the shrimp:

1. In a large bowl, mix together flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
2. Add soaked saffron threads (including liquid) and lime juice to the bowl. Mix until combined.
3. Dip each shrimp into the mixture, coating evenly, then place on a plate or tray.

To fry the shrimp:

1. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
2. When oil is hot, add coated shrimp and cook for 2-3 minutes per side, until golden brown and cooked through.
3. Drain fried shrimp on paper towels.

To prepare pineapple salsa:

1. In a small bowl, mix together diced pineapple, chopped jalapeño, thinly sliced red onion, chopped cilantro, and lime juice.
2. Season with salt to taste.

To assemble tacos:

1. Warm taco shells according to package instructions.
2. Place 2-3 fried shrimp into each shell.
3. Top each taco with a spoonful of pineapple salsa.
4. Serve immediately, garnished with shredded cabbage slaw and additional cilantro if desired.

Variations

• For an extra kick, add diced habanero or serrano peppers to the pineapple salsa.
• Substitute lime juice with orange juice for a different flavor profile.
• Add crumbled queso fresco or feta cheese on top of each taco for an extra burst of flavor.