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In a food processor, mix chipotle pepper, adobo sauce, pineapple, mayonnaise, 1 teaspoon lime juice and a pinch of salt until well combined. Set aside.
Season shrimp with paprika, 1 teaspoon lime juice, salt and pepper. Heat oil in a frying pan and cook shrimp for about 3-4 minutes on each side. Remove from heat and set aside.
In a comal, warm tortillas for about 1-2 minutes on each side, or until soft and pliable.
Season slaw with 1 teaspoon lime juice, salt and pepper. Set aside.
Mix together tomato, jalapeño, avocado, cilantro, 1 teaspoon lime juice, salt and pepper to taste.
To build your tacos, layer slaw, tomato and avocado salsa over the tortilla. Top with shrimp and drizzle over the top with pineapple chipotle sauce.