Ingredients:
- 1¼cups GOYA® Pineapple Mojo marinade
- 1lb.extra-large shrimp (about 24 shrimps) peeled and deveined, tails off
- ¼cup sour cream
- ½ fresh pineapple, cored and cut lengthwise into slabs
- 1medium red onion, thickly sliced (1/2 inch)
- ¼cup cilantro, chopped
- 4 (6”) GOYA® Fajita Flour Tortillas
- GOYA® Chipotle Salsita or Habanero Salsita , for serving
- Lime wedges, for serving
Directions:
- Step1: 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.
- Step2: 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.
- Step3: 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 could substitute grilled chicken or pork for the shrimp
