Tacos al Pastor
With Guacamole, Grilled Pineapple and Rice
1/2 lb Shrimp, peeled & cleaned
1/4 cup Al Pastor Marinade
1/2 head Romaine
1/2 Tomato, chopped
1/4 Onion, chopped (for guac)
1/4 Onion, sliced (for pickling)
2 tbsps Cilantro Leaves
1 S&W Multi-Use Seasoning Packet
1 cup Pineapple, chopped
Marinate the Shrimp: Marinate the shrimp for about 15 minutes, maximum 1 hour. You want to be careful since the vinegary marinade will “cook” the shrimp. After marinating, cook in a pan or grill pan over medium heat with a teaspoon of olive oil for about 2 minutes per side.
Prepare Taco Toppings: Slice the onion thinly and squeeze half a lime on it. Let stand until tacos are ready. Chop the cilantro and hold in a bowl until ready to assemble the tacos.
Prepare the Pineapple: For the pineapple component, sear or grill the diced pineapple. Hold in a bowl until you are ready to assemble the tacos.
Make the Guacamole: In a bowl, chop up the tomato, 1/4 of the onion, cilantro and scoop out the avocado. Add the juice of half a lime and season with S&W seasoning. Mash with a fork and taste for seasoning.
Assemble the Tacos: Grill the shrimp and rough chop, plate your lettuce leaves. Top each with shrimp, a dollop of guacamole, pickled onions, pineapple and cilantro if desired. Reheat the rice as desired and serve with the tacos.