Pineapple Jalapeno Shrimp Tacos
You’ll love the sweet heat of these tasty tacos! Serve the taco fixings for everyone to make their own.
1 tablespoon First Street unsalted butter
1 tablespoon First Street extra-virgin olive oil
1 pound First Street 16/20 Raw Shell On Ez White Shrimp – thawed, peeled and deveined
1/2 cup finely chopped canned or fresh pineapple
1/4 cup seeded and thinly sliced jalapeños
2 tablespoons honey
For the Cilantro Lime Crema:
1 cup First Street sour cream
Juice of 1 lime
3 tablespoons freshly chopped cilantro
First Street corn tortillas, shredded red cabbage, diced tomatoes, crumbled Cotija cheese, fresh cilantro sprigs
Heat the butter and oil in a large sauté pan over medium-high heat. Season the shrimp with salt and pepper and add them to the pot. Sauté the shrimp, stirring often, until they start to turn pink, about 2 minutes. Add the pineapple, jalapeno and honey and cook for 2 minutes more.
For the Cilantro Lime Crema, combine the ingredients in a plastic squeeze bottle or a mixing bowl and shake or whisk to blend well.
Warm the tortillas. Assemble the tacos by placing shredded cabbage in the bottom of each tortilla. Top with 3 cooked shrimp, drizzle the shrimp with the Cilantro Lime Crema and top with your choice of toppings.