Spicy Pineapple Shrimp Tacos with Avocado-Lime Crema

Ingredients

• 12 large shrimp, peeled and deveined
• 1 cup diced fresh pineapple
• 6 small corn tortillas
• 1 ripe avocado
• 3 tbsp fresh lime juice, divided, plus wedges to serve
• 1/2 cup chopped cilantro
• 2 garlic cloves, minced
• 1/4 cup diced red onion
• 1 small jalapeno, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp ground cumin
• Salt and black pepper

Steps

1. Blend the avocado, 2 tablespoons of the lime juice, the garlic, half the cilantro, and a pinch of salt until completely smooth, then refrigerate.
2. Pat the shrimp completely dry and toss them with the paprika, chili powder, cumin, half the olive oil, 1/2 teaspoon salt, and pepper.
3. Pat the pineapple dry too. It carries a lot of juice, and wet fruit floods the pan and stops anything caramelising.
4. Heat the remaining oil in a wide skillet over high heat until it shimmers.
5. Add the pineapple in a single layer and sear it for 2 minutes without stirring, until the edges catch and colour, then push it to one side.
6. Add the shrimp to the clear space and sear for 90 seconds, then turn and cook 60 to 90 seconds more, until pink and curled into a loose C.
7. Toss everything together with the remaining lime juice off the heat.
8. Warm the tortillas in a dry pan for 20 seconds per side, fill with the shrimp and pineapple, drizzle with the avocado crema, and top with the red onion, jalapeno, remaining cilantro, and lime wedges.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.