Recipe brought to you by Chef Jacquie.
Serves 4 (2 tacos per serving)
1 lb. small to medium shrimp, peeled Cajun Spice Mix (see below*)
16 corn tortillas
Lettuce, finely shredded
Pineapple, cut into long strips and grilled, then diced
Scallions, sliced thin
–Cajun Spice Mix
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. garlic powder
2 tsp. chili powder
1 tsp. mustard powder
1 tsp. cayenne pepper
To prepare tortillas, warm tortillas wrapped in foil in the oven, or roast them in a skillet over medium heat for fifteen seconds per side.
Stack two tortillas on top of each other per taco.
In a separate pan, heat 1 Tbsp. oil over medium-high heat.
Add shrimp and immediately season liberally with cajun spice, cook for about 1 minute. Turn once and continue to cook until shrimp are pink and completely opaque, roughly 30 seconds.
Divide shrimp evenly across the tacos, then top with a dollop of sour cream, shredded lettuce, diced pineapple, and scallions.