"Ceviche-style shrimp tacos piled with spicy pineapple salsa. This simple recipe is perfect to prepare ahead and assemble right before serving. Allowing the shrimp to pickle and the salsa to marinate overnight makes them extra delicious."
1 pound frozen cooked and peeled baby shrimp, thawed
1/2 cup finely chopped white onions
1/4 cup distilled white vinegar
1/4 cup lime juice
2 teaspoons finely chopped garlic
1 teaspoon lime zest
1 teaspoon whole cumin seeds
Salt to taste
2 cups finely chopped pineapple
1/4 cup chopped cilantro
1 teaspoon crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced
In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside.
In a medium bowl, combine pineapple, cilantro, pepper flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
When ready to serve, divide shrimp mixture among taco shells and top with the pineapple salsa. Serve with slices of avocado on the side or arrange them in the taco shells, if you like.