By Justice Slone

Spicy Shrimp Tacos
Yes, we’re having tortillas for breakfast and lunch, get over it! Trust me though, this one is worth it, and you’re gonna impress the shit out of your friends. This is such a refreshing, bright taco - perfect for looking forward to that first little taste of summer as the weather turns. The shrimp has a bit of a kick on its own, so if you’re a spice wimp, swap the jalapeño for a sweeter pepper.

RECIPE:

1 pound of tail-on shrimp
12 corn or flour tortillas
1 cup cilantro leaves
1 lime (for wedge garnish)

1 red bell pepper
1 white or yellow onion
2 jalapeños
1 cup diced pineapple
1 teaspoon lime juice
1 teaspoon kosher salt

Shrimp marinade
1 lemon zested and juiced
3 cloves garlic
1-inch piece of ginger
2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper

Combine all the marinade ingredients in a bowl, using a Microplane to zest the lemon and grate the garlic and ginger. Place the shrimp in a large plastic bag and pour the marinade over top of the shrimp. Place in fridge for at least 30 minutes and up to 2 hours.

Preheat oven to 375 degrees. Dice onion, jalapeños, red bell pepper, and pineapple and combine in an oven-safe dish. Add lime juice and salt and toss to combine, then place in the oven for 30-35 minutes, stirring once halfway through cooking.

When the oven timer for pepper-onion-pineapple mix reaches 8 minutes, preheat a large skillet with olive oil over medium heat. Arrange shrimp throughout skillet and cook on one side for 2 minutes, flip, and cook the other side for 2 minutes. Place aside and cover with foil till serving.

Turn the heat in skillet up to medium-high, cook tortillas in batches in remaining oil from the shrimp, about 15-20 seconds per side, adding oil as needed towards final batches.

Remove dish from oven & set aside. Place shrimp inside of tortillas and cover with pepper-pineapple mixture. Garnish with cilantro and serve with a lime wedge.