Grilled Shrimp and Pineapple Tacos

A bit spicy, a little sweet and completely delicious, this is Summer grilling at its best! Substitute halibut or another firm white fish for the strip if you like. This recipe makes 8 tacos.

PREP TIME: 1 hours 0 minutes
COOK TIME: 10 minutes

For the shrimp marinade:
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper

For the taco assembly:
1 1/4 pounds 26-30 count raw shrimp, peeled and deveined
2 tomatoes, seeded and diced
1 cup fresh pineapple chunks
2 avocados, peeled, pitted and cut into chunks
1/2 red or white onion, chopped
8 corn tortillas, lightly grilled
Sour cream, for garnish

Whisk all marinade ingredients together in a mixing bowl. Add shrimp to bowl, toss gently with tongs or your (clean) hands, cover and refrigerate for 1 hour.

Preheat your grill (a grill pan also works) to medium-high.

Remove shrimp from refrigerator, shake off excess marinade and thread onto metal skewers or wooden skewers that have been soaked in water for 10 minutes. Grill shrimp for 5-6 minutes, flipping once with tongs in the middle of cooking. Once shrimp have turned pink and lost all translucency, remove from heat and let rest for a few minutes.

To assemble tacos, place a few shrimp on a tortilla shell. Add pineapple, onion, tomatoes and avocado. Drizzle with sour cream and serve immediately.