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Shrimp taco with pineapple salsa, homemade pickled onions, avocado.
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Dust cleaned and deveined shrimp with a mix of paprika, cumin, garlic powder, onion powder, cayenne, salt and pepper to taste. Add some neutral oil to a hot pan, sear shrimp for about 2-3 min. on one side until kind of golden, flip and cook for another 30 sec – 1 min. Remove from pan and set aside.
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Pineapple salsa: mix chopped fresh pineapple with minced pickled pepperoncini, cilantro stem, red chili pepper flakes, a bit of tajín, lime juice.
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Pickled onions: thoroughly mix about 1 cup rice or white wine vinegar with ½ tsp sugar and ½ tsp kosher salt in a glass jar. Flavor with toasted coriander seeds, peppercorn, celery seeds, mustard seeds, or experiment with whatever flavors you prefer. Quickly blanch thinly sliced red onions and add to glass jar with vinegar mixture. Let sit at least 30 minutes before consuming. Store the rest in the fridge.
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Assembly: warm corn or flour tortilla of your choice, spoon on some pineapple salsa, add some avocado, pickled onions, top with shrimp. Pile on some cilantro leaves, squeeze over with lime, and enjoy.
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