Spicy Pineapple Saffron Shrimp Tacos

Ingredients

For the Saffron Shrimp:

• 12 large shrimp, peeled and deveined
• 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil

For the Pineapple Salsa:

• 1 cup diced fresh pineapple
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon honey
• 1 tablespoon cilantro leaves, chopped
• Salt to taste

Tacos and Garnishes:

• 8 corn tortillas (preferably handmade or store-bought)
• Lime wedges
• Chopped fresh cilantro
• Sour cream or Mexican crema (optional)

Instructions

1. Prepare the Saffron Shrimp: In a blender, combine saffron threads with their liquid, cumin, smoked paprika (if using), salt, black pepper, garlic, lime juice, and olive oil. Blend until smooth.
2. Marinate the Shrimp: Add the shrimp to a large bowl and pour the blended mixture over them. Toss to coat and refrigerate for at least 30 minutes or up to 2 hours.
3. Prepare the Pineapple Salsa: In a separate bowl, mix together pineapple, red onion, jalapeño pepper, honey, and chopped cilantro. Season with salt to taste. Cover and refrigerate until ready to serve.
4. Cook the Shrimp: Preheat a grill or grill pan to medium-high heat. Remove the shrimp from their marinade, letting any excess liquid drip off. Cook for 2-3 minutes per side, until pink and cooked through.
5. Assemble the Tacos: Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble each taco with a cooked shrimp, followed by a spoonful of pineapple salsa, a sprinkle of cilantro, and a squeeze of lime juice. Serve immediately with sour cream or Mexican crema on the side (if desired).

Note: For an extra kick, serve these tacos with a dollop of spicy mango salsa or a side of pickled red onions!