- 1/2 cup chopped cucumber
- 1 fresh jalapeno chili, stemmed, seeded, and minced
- 1 cup diced fresh pineapple
- 1 teaspoon grated lime peel
- 3 tablespoons fresh lime juice
- 2 tablespoons minced fresh cilantro
- Tacos
- 1 1/2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 clove garlic, minced or pressed
- 1 large firm-ripe tomato (about 8 oz.), seeded and chopped
- 1 (4 ounce) can diced green chiles
- 1 pound shelled cooked tiny shrimp
- 12 (6 inch) corn tortillas
- Preheat oven to 350 degrees F. To make salsa, in a small bowl combine cucumber, chili, pineapple, lime peel, lime juice, and cilantro; mix lightly, then set aside.
- For tacos, in a wide nonstick frying pan, heat oil over medium-high heat. Add onion and cook, stirring often, until onion begins to brown (about 5 minutes). Add garlic, tomato, and green chilies; continue cooking and stirring until tomato is soft (about 5 more minutes). Remove from heat and mix in shrimp.
- Meanwhile, stack tortillas, wrap in foil, and heat until warm (about 10 minutes). To assemble each taco, spoon about 1/3 cup shrimp filling onto a tortilla; add salsa and other toppings to taste. Fold to enclose and eat out of hand.