This wonderfully simple shrimp taco is a delicious use of an ‘Al pastor’ style spiced marinade. ‘Al Pastor’ is believed to have been brought to Central Mexico by Lebanese immigrants back in the day, and in their turn Mexican immigrants brought this delicious combo of flavors to the US. Although traditionally used on pork or lamb, this marinade works wonders with shrimp. The pineapple not only flavors the shrimp,but in combo with the orange juice it actually starts to soften and ‘cook’ the shrimp as it marinates. Only a few minutes in the pan, and you can fold the shrimp into a warm taco for an easy, delicious meal.
1. In a large bowl, combine annatto powder, chili powder, orange zest, orange juice, 2 tablespoons olive oil, and pineapple. Season with salt and pepper. Add shrimp and stir until shrimp is coated. Leave to marinate 10-15 minutes.
2. Place a sauté pan over medium heat and add remaining oil. Add marinated shrimp and cook for about 10 minutes, until shrimp turn pink. Remove from heat.
3. In a dry sauté pan over medium low heat, place one tortilla at a time in pan to heat through.
4. Place a portion of shrimp onto each tortilla. Garnish with cilantro and red onion.
Cristina Torres, Drexel Food Lab
- 2 tablespoons red annatto (achiote) powder (can substitute paprika)
- 1 tablespoon chili powder
- 1 orange, zest and juice
- ¼ cup extra virgin olive oil, divided
- ¼ cup chopped pineapple
- 1 pound shrimp, peeled, deveined and chopped
- salt and pepper to taste
- 12 corn tortillas
- ¼ cup minced red onion
- ¼ cup minced cilantro
Ann's Tips and Tricks
If you have a cast iron grill pan at home, cook the shrimp on that