- 4
- 20 mins
- 65 mins
Ingredients
- 1 1/4 1 1/4 1/4 cups GOYA® Pineapple Mojo marinade
- 1 1 24 lb. extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
- 1/4 1/4 1/4 cup sour cream
- 1/2 1/2 1/2 fresh pineapple, cored and cut lengthwise into slabs
- 1 1 1 medium red onion, thickly sliced (1/2 inch)
- 1/4 1/4 1/4 cup cilantro, chopped
- 4 4 4 (6”) Fajita Flour Tortillas
- Chipotle Salsita or Habanero Salsita, for serving
- Lime wedges, for serving
Preparation
Step 1
Combine 1 cup Pineapple Mojo and shrimp in bowl. Refrigerate 30 minutes (or up to 1 hour) and drain well. Stir together sour cream and 1 tablespoon Pineapple Mojo in small bowl; refrigerate until serving. Thread shrimp on bamboo skewers for easy grilling.
Preheat grill to medium high. Grill shrimp, pineapple and onion, brushing with Pineapple Mojo and turning once. Grill until shrimp are opaque, 6 minutes. Grill onions until just tender and pineapple until golden and grill-marked, 10 minutes.
Coarsely chop pineapple and onion. Toss in bowl with cilantro. Spoon shrimp and pineapple mixture in tortillas. Serve with sour cream, Chipotle Salsita and lime.
Notes:
• You may want to try these with 30 ct shrimp.
• You could substitute grilled chicken or pork for the shrimp