For the Tacos
1 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
½ tsp ground cumin
½ tsp chili powder
salt and pepper to taste
2 TBS olive oil
16 small corn or flour tortillas, street taco style
lime wedges for serving
For the Salsa:
1 cup diced fresh pineapple
½ cup diced mango
½ cup diced red onion
½ cup chopped cilantro
1 jalapeno, seeds removed and finely diced
juice of ½ lime
3 TBS OMG! Mango Sriracha White Balsamic Vinegar
For the Tacos:
In a bowl, toss the shrimp with the garlic, cumin, chili powder, salt and pepper. Let the shrimp marinate while you prepare the salsa.
Warm the oil in a large skillet over medium heat. Cook the shrimp, turning occasionally until pink and opaque, about 5 minutes.
Remove from heat and serve immediately. Place 3-4 shrimp into a tortilla, top with pineapple salsa and a squeeze of lime.
For the Salsa
In a large bowl, gently stir everything together until the ingredients are evenly distributed.