makes 6 tacos
Pineapple Salsa:
1/2 pineapple, small dice
3 shishito peppers or 1 jalapeño, small dice
1 tablespoon cilantro, minced
1/2 cup rhubarb or tomatillos, small dice
1/2 of a red onion, small dice
1 lime
2 teaspoons agave or honey
1 teaspoon salt
Place pineapple, pepper, cilantro, rhubarb or tomatillos, and red onion in a medium bowl. Add the juice and zest of the lime, the agave or honey, and 1 teaspoon salt, toss to combine everything. Taste and add more salt or lime juice if needed. Set aside.
Cabbage slaw:
1/3 cup sour cream
1 teaspoon salt
1 tablespoon cilantro, finely chopped
1 scallion, thinly sliced
juice of 1 lime
2 cups green cabbage, shredded
1 cup red cabbage, shredded
Place the mayo, salt, cilantro, scallion and lime juice in a medium bowl and mix together. Add the cabbage and mix until everything is well combined. Taste and add more salt or lime juice if needed. Set aside.
Crispy Garlic Shrimp
1 lb shrimp, medium/small (not bay shrimp)
2 cloves garlic, minced
2 tablespoons rice flour
1/3 cup vegetable oil
6 medium size tortillas, corn or corn/flour blend
salt and pepper
cilantro and hot sauce for serving
Place the shrimp on paper towels and pat dry. Add to a bowl with the minced garlic, rice flour and 1/2 teaspoon of salt. Toss together until the shrimp are evenly coated. Place a few paper towels on a plate and set next to the stovetop where you will cook the shrimp. Heat a large sauté or cast iron pan over medium high heat. Add the vegetable oil and let it warm up until starting to shimmer in the pan. Carefully add the shrimp in a single layer in the pan (you will probably need to cook the shrimp in 2 batches, depending on the size of your pan). Let cook until starting to pink up the sides, flip over and cook on the other side until completely pink and cooked through, the whole process won't take more than 2-3 minutes. Remove from the pan and place the shrimp on the paper towel lined plate, sprinkle with salt. Repeat with remaining shrimp.
Assembling the tacos:
Warm the tortillas in the microwave for 30 seconds, or over an open flame if you have a gas cooktop. To do so, turn a burner on low heat and place the tortilla directly on the grate above it. Watching carefully, allow the tortilla to soften and brown in a few places, flip over with tongs and repeat on the other side. Move to a plate and repeat process with the remaining tortillas.
Place a tortilla on a plate and add 1/3 cup or so of the cabbage slaw, place 4-5 shrimp on top of the slaw and then top with some of the pineapple salsa. Add a few sprigs of cilantro, a squeeze of fresh lime juice, and hot sauce if desired. Repeat with remaining tortillas, and enjoy!
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