Spicy Pineapple Shrimp Tacos with Coconut Slaw

Ingredients

For the Shrimp Tacos:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (or more to taste)
• 8 corn tortillas
• Vegetable oil for brushing

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
• Juice of 1 lime
• Salt to taste

For the Coconut Slaw:

• 1 cup shredded coconut
• 1 cup shredded cabbage
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons unsweetened shredded coconut (for topping)

Instructions

1. Prepare the Shrimp Tacos: In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, and cayenne pepper. Add the shrimp and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through. Transfer to a plate and cover with foil.
3. Make the Pineapple Salsa: In a small bowl, combine pineapple, red onion, jalapeño pepper, honey, and lime juice. Mix well and season with salt to taste.
4. Prepare the Coconut Slaw: In another bowl, mix together shredded coconut, cabbage, and lime juice until well combined.
5. Assemble the Tacos: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos with shrimp, pineapple salsa, and a dollop of coconut slaw.

Serving Suggestions

• Serve immediately with additional toppings such as diced avocado, cilantro, or sour cream.
• For an added crunch, sprinkle some toasted coconut flakes on top.
• These tacos can also be served as appetizers or snacks at your next gathering.