Spicy Shrimp and Pineapple Tacos with Cilantro-Lime Crema

Servings: 4-6 people

Ingredients:

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (or more to taste)
• Salt and pepper, to taste

For the pineapple salsa:

• 1 ripe pineapple, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 red onion, thinly sliced
• 1 tablespoon cilantro leaves, chopped
• Juice of 1 lime

For the cilantro-lime crema:

• 1 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and pepper, to taste

Instructions:

Prepare the shrimp:

1. In a medium bowl, whisk together lime juice, cumin, cayenne pepper, salt, and pepper.
2. Add the shrimp to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the pineapple salsa:

1. In a separate medium bowl, combine pineapple, jalapeño, red onion, and cilantro.
2. Squeeze lime juice over the top and toss gently to combine.

Cook the shrimp:

1. Heat a large skillet over medium-high heat.
2. Remove the shrimp from the marinade and add them to the skillet in batches if necessary.
3. Cook for 2-3 minutes per side or until pink and just cooked through.
4. Transfer cooked shrimp to a plate and cover with foil to keep warm.

Prepare the cilantro-lime crema:

1. In a small bowl, mix together sour cream, lime juice, and chopped cilantro.
2. Season with salt and pepper to taste.

Assemble the tacos:

1. Warm tortillas according to your preference (grill or microwave work well).
2. Divide cooked shrimp among the tortillas.
3. Top each taco with pineapple salsa and a dollop of cilantro-lime crema.

Serve immediately, garnished with additional cilantro leaves if desired!