ACTIVE TIME 30 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking ✓ One Pot ✓ Gluten-Free
2 tsp. chili powder
1 to 2 tsp. hot sauce
31/2 Tbsp. fresh lime juice (from 3 or 4 limes), divided, plus wedges for serving
21/2 Tbsp. neutral oil (such as canola), divided
1/2 tsp. kosher salt, divided
11/4 lb. peeled, deveined large raw shrimp
1/4 cup Mexican crema or sour cream
4 pineapple rings (from an 8-oz. can), patted dry
2 cups thinly sliced red cabbage
12 5-to-6-in. corn tortillas, warmed
Fresh cilantro leaves, for topping
WHISK chili powder, hot sauce, 11/2 tablespoons lime juice, 11/2 tablespoons oil, and 1/4 teaspoon salt in a medium bowl. Add shrimp and toss to coat. Let marinate at room temperature for 15 minutes.
MEANWHILE, whisk crema, remaining 2 tablespoons lime juice, and remaining 1/4 teaspoon salt in a bowl.
HEAT remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add pineapple rings; cook until charred on both sides, 1 to 2 minutes per side. Transfer to a cutting board and chop into 1/2-inch pieces.
WIPE skillet clean and return to medium-high heat. Add shrimp and any marinade in bowl; cook until shrimp are opaque and cooked through, 2 to 3 minutes. Remove from heat.
DIVIDE cabbage among tortillas. Top with shrimp and pineapple. Sprinkle with cilantro and serve with lime-crema mixture for drizzling.
PER SERVING: 446 Calories, 15g Fat (1g Saturated), 187mg Cholesterol, 6g Fiber, 26g Protein, 58g Carbs, 612mg Sodium, 0g Added Sugar
Recipes by Nicole Hopper
Photographs by Jennifer Causey
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY SHELL ROYSTER