We love to grill shrimp and can’t get enough pineapple during the summer so this dish was on my must try list. I went ahead and grilled the pineapple as well to add more flavor. We liked the dish, but honestly would have ate it as a bowl instead of a taco. Either way, it is quick and easy.
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema
(Adapted from Closet Cooking)
1 pound (16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 cups cabbage, sliced
1/2 cup pina colada crema (see below)
12 small corn tortillas, warmed
2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
Marinate the shrimp in the jerk marinade for at least 20 minutes and up to over night.
Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Toss the cabbage in half of the crema.
Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.
Pina Colada Crema
1/2 cup sour cream (or Greek yogurt)
3 tablespoons pineapple
2 tablespoons coconut cream
1 tablespoon rum (or 1 teaspoon rum extract) (optional)
Puree everything in a food processor and enjoy!
