Name: Shrimp Al Pastor Tacos
Yield: 4
Ingredients: 2 pounds large shrimp (16 to 20), cleaned, deveined and tails removed; 1/4 large pineapple, peeled, cored; 8 taco-sized tortillas; queso fresco, for topping; For the marinade:; 4 chiles guajillos; 2 chiles moritas; 2 garlic cloves, peeled; 1/3 cup freshly squeezed orange juice; 3 tablespoons achiote (annatto) paste or powder; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cumin; 1 tablespoon granulated sugar; Kosher salt; For the pico de gallo:; 1 can Ro-Tel tomatoes and chiles; 1/4 cup diced onion; 2 garlic cloves, finely grated; For the crema:; 1 tablespoon freshly squeezed lime juice; 1 teaspoon dried or 1 tablespoon fresh parsley; 1/2 cup sour cream

Shrimp Al Pastor Tacos

Tags: Dinner Grill Marinade Mexican Seafood

Yield: 4

Ingredients

2 pounds large shrimp (16 to 20), cleaned, deveined and tails removed
1/4 large pineapple, peeled, cored
8 taco-sized tortillas
queso fresco, for topping

For the marinade:

4 chiles guajillos
2 chiles moritas
2 garlic cloves, peeled
1/3 cup freshly squeezed orange juice
3 tablespoons achiote (annatto) paste or powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1 tablespoon granulated sugar
Kosher salt

For the pico de gallo:

1 can Ro-Tel tomatoes and chiles
1/4 cup diced onion
2 garlic cloves, finely grated

For the crema:

1 tablespoon freshly squeezed lime juice
1 teaspoon dried or 1 tablespoon fresh parsley
1/2 cup sour cream

Steps

In a medium saucepan over medium heat, bring 1 cup of water to a boil and add the guajillo and morita chiles. Cover, remove from heat, and let sit for 30 minutes to allow chiles to soften.
Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, achiote paste, cinnamon, cumin, sugar, and 1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt; purée until smooth. Place shrimp in a medium bowl and pour chile puree over and toss to coat. Cover and let sit at room temperature for 30 minutes, or chill for up to 2 hours.
Mix the pico ingredients together and save for serving.
Mix the crema ingredients together and save for serving.
Prepare a grill for medium-high heat; clean grates well, then oil. Grill pineapple, turning occasionally until charred on all sides, 10 to 12 minutes. Transfer to a cutting board and thinly slice. Transfer to a plate and let sit until ready to serve. Grill tomatoes until lightly charred on all sides, 8 to 10 minutes. Transfer to a plate and cut into 1-inch pieces.
Grill shrimp, turning once, until cooked through and lightly charred, about 2 minutes per side. Transfer to a plate.
Fill each tortilla with a few pieces of shrimp and some pineapple slices; top with pico, crema, and cheese. Serve with lime wedges for squeezing over.

Notes

Consider replacing cinnamon with paprika or simply adding paprika.