Shrimp Tacos al Pastor

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons achiote paste
• 1/2 cup pineapple, cut into 1/2-inch slices
• 3 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 6 tortillas corn tortillas
• 1/4 cup white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime lime, cut into wedges
• 1/2 teaspoon salt
• 1 pepper jalapeño, finely diced(optional)

Instructions

1. 1

   In a blender or bowl, combine achiote paste, orange juice, vinegar, chili powder, cumin, garlic, olive oil, and salt. Whisk until smooth (about 5 minutes).

2. 2

   Toss the shrimp in the marinade until fully coated, then refrigerate to marinate for 15 minutes while you prep the relish.

3. 3

   Make the onion-cilantro relish: mix the diced onion, cilantro, and jalapeño (if using) in a small bowl with a squeeze of lime juice and a pinch of salt.

4. 4

   Preheat a grill pan or skillet over medium-high heat. Grill the pineapple slices 2-3 minutes per side until charred, then remove and dice.

5. 5

   Cook the marinated shrimp in a single layer for 2 minutes per side, about 4-5 minutes total, until pink and opaque.

6. 6

   Warm the tortillas in a dry skillet for 30 seconds per side.

7. 7

   Assemble tacos: layer shrimp and charred pineapple on tortillas, top with onion-cilantro relish, and serve with lime wedges.