1/8teaspooncayenne pepper, (if you like spicier add more)
Pineapple Salsa:
2cupsfresh pineapple cut into small 1/2 inch pieces
1red or green bell pepper, diced finely
1/4cupred onion, diced finely
1/4cupchopped cilantro
1finely diced jalapeno, seeded and membranes removed
2tablespoons lime juice
1/2teaspoonminced garlic
Salt and pepper to taste
Other:
8small corn or flour tortillas, warmed, (see note)
shredded Mexican cheese
Instructions
For the shrimp: In a medium bowl, add the shrimp and remaining shrimp marinade ingredients (olive oil, lime juice, garlic, salt, paprika, and cayenne pepper). Marinate in the fridge while you prep the pineapple salsa.
For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge while the shrimp are cooking.
Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until shrimp turn pink and are opaque (not see through).
To assemble the tacos: Add some shrimp and cheese to each tortilla and top with pineapple salsa.
Notes
There are several ways you can warm your tortillas:
Warm the tortillas in the oven on a cookie sheet and sprinkled with cheese at 350 degrees for 3-5 minutes or until cheese melts. This is what I do when I'm heating up tortillas for a crowd and want everyone to eat at the same time.
Warm them on a gas stove with tongs (see picture above). This gives you those beautiful charred edges.
Warm them in the microwave in a stack wrapped in paper towels for 30 seconds.