Tequila-Lime Grilled Shrimp Tacos with Pineapple Salsa

Ingredients

For the Shrimp

450 g shrimp, fully peeled and de-veined
2 limes, juice from both, zest from 1
¼ cup tequila
2 teaspoons chilli powder
1 teaspoon salt
¼ teaspoon black pepper

For the Pineapple Salsa

1½ cups pineapple, finely and diced fresh
1 small avocado, finely diced
1 plum tomato, seeded and finely diced
1 tablespoon coriander, minced
1 jalapeño, seeds and ribs removed, finely diced
1 lime, juiced
Salt and pepper, to taste

For the Tacos

16-20 small soft flour tortillas
1 cup finely shredded green cabbage
1 cup finely shredded purple cabbage
½ cup sour cream
1 teaspoon chilli powder

Preparation

1. Combine the juice of one lime, lime zest, tequila, chilli powder, salt and 1 black pepper in a bowl. Add shrimp, cover and let marinate 30 minutes.
   HOT TIP – Do not marinate longer than 30 minutes. The acid will begin to break down the shrimp.
2. For the salsa, combine pineapple, avocado, tomato, coriander, jalapeño, juice of one lime and salt and pepper. Set aside.
3. Combine sour cream and chilli powder. Set aside.
4. Preheat your grill to high heat. While preheating, skewer your marinated shrimp.
5. Place skewers on the grill and cook for approximately 1-2 minutes per side. Remove from grill.
6. Add tortillas to the grill for 1 minute per side to make warm.
7. Begin building tacos. Add a teaspoon or so of the sour cream mixture to the centre of each tortilla. Spread it evenly and top with a bit of red and green cabbage. Top cabbage with 2 shrimp and a nice spoonful of the pineapple salsa.