SPICY SHRIMP TACOS WITH PINEAPPLE & CUCUMBER SALSA

1 lb large shrimp, peeled and deveined

Salt and black pepper

½ tsp cayenne pepper

1 pack Old El Paso Taco Seasoning

Olive oil

1 pack Old El Paso Taco Shells and/or

1 pack Old El Paso Tortilla Wraps

For the salsa:

2 cups diced pineapple

1 large cucumber, seeded and diced small

3 – 4 blades shadon beni, finely chopped

3 – 4 cloves garlic, minced

Pinch of sugar

Juice of 2 – 3 limes

2 tbsp Old El Paso Jalapeno Slices, chopped

Salt and black pepper

Coleslaw

Old El Paso Taco Sauce

Old El Paso Cheese Sauce

Season the shrimp with a little salt, black pepper and ½ pack of Old El Paso Taco Seasoning.
Heat the olive oil in a saute pan over medium high heat. Add the shrimp in an even layer and cook for 1 – 2 minutes on both sides, or until the shrimp is opaque. Remove from heat and set aside.
Combine all the ingredients for the salsa. Taste and adjust seasoning if necessary.
Assemble the tacos. Using the Old El Paso Taco Shells or Tortilla Wraps. Place some coleslaw at the base of the shells. Top with 2 – 3 shrimp followed by the salsa and the Old El Paso sauces. Serve and enjoy.