Mini Tequila Lime Shrimp Tacos with Pineapple Salsa

Recipe reprinted with permission from Char-Broil Great Book of Grilling: 300 Tasty Recipes for Every Meal: Delicious Appetizers, Meat, Veggies & More

Makes 16 to 20 small tacos

The Shrimp:

1 lb. 21 /30 size shrimp, fully peeled and deveined

2 limes, juice from both, zest from 1

¼ c. tequila

2 t. chili powder

1 t. salt

¼ t. black pepper

Combine the juice from 2 limes, the zest from 1 lime, tequila, 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper in a bowl with a lid. Add shrimp, cover, and let marinate 30 minutes. Note: Do not marinate longer than 30 minutes, as the acid will begin to cook and break down the shrimp.

The Salsa:

1 ½  c. finely diced fresh pineapple

1 small avocado, finely diced

1 plum tomato, seeded and finely diced

1 T. cilantro, minced

1 jalapeño, seeds and ribs removed, finely diced

1 lime, juiced

Salt and pepper, to taste

Combine pineapple, avocado, tomato, cilantro, jalapeño, juice of one lime and salt and pepper. Set aside. Combine 1/2 cup sour cream and 1 teaspoon chili powder. Set aside.

The Taco Assembly:

16–20 small soft flour tortillas

1 c. finely shredded green cabbage

1 c. finely shredded purple cabbage

½ c. sour cream

1 t. chili powder

    Using a 4-inch round cookie cutter, cut circles out of the tortillas to create “mini” soft taco shells. Preheat your Patio Bistro Electric Grill on high heat for 10 to 15 minutes. While preheating, skewer your marinated shrimp using wooden skewers that have been soaked for at least 10 minutes or, preferably, using Char-Broil’s stainless steel skewers.

    Place shrimp skewers on the grill and cook over medium-high for approximately 1 to 2 minutes per side, being careful not to overcook. Remove from grill. Add tortillas to the grill for 1 minute per side to get nice grill marks and make tortillas warm and pliable.

    Begin building tacos. Add a teaspoon or so of the sour cream mixture to the center 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. Serve immediately.