Oh friends . . . you know about my love affair with the fish tacos right?  Well, let me also introduce you to the shrimp taco paired with PINEAPPLE!  A little sweet, a little salty . . . I could do this dance all day. I recommend using fresh pineapple.  It is worth the few extra minutes you need to cut up the pineapple, but hey . . . you'll have leftovers to snack on later.

If you haven't converted from hard taco shells to the soft tortillas, then this is the recipe to win you over.  I just love the soft, chewy texture of the tortillas.  They are gluten free, cheap and so versatile.   I use two per taco.  Just double them up and you won't have any tears, plus the inside layer will soak up all the juices and create a tastier experience.

Today I broiled the shrimp and pineapple, but these would be even better on the grill . . .  Why didn't I do that?  Don't ask, I'll just say a new grill has been ordered.

Shrimp and Pineapple Tacos