Baja Style Shrimp Street Tacos

These tacos combine shrimp with the tropical flavors of the region and are served in the traditional form with a double corn tortilla wrap.

Ingredients

• 1 1⁄2 pounds medium size Texas Wild Caught Shrimp, peeled and deveined
• 1⁄2 teaspoon dried oregano leaf
• 1 teaspoon kosher salt
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1 tablespoon olive oil
• 16 small corn tortillas
• 1⁄2 cup cherry tomatoes, quartered
• 1⁄2 cup avocado, peeled and diced
• 1⁄2 cup pineapple, diced
• 1⁄2 cup pickled red onions (see recipe)
• 1⁄4 cup radish, thinly sliced
• 1 serrano chile, very thinly sliced
• 1⁄4 cup fresh cilantro leaves, chopped
• 1⁄2 cup crema Mexicana *optional ( or sour cream thinned with a little water or lime juice)
• 1⁄2 cup salsa

Preparation

1. Peel and devein the shrimp and place in a small bowl. Toss the shrimp with the oregano, salt, chili powder and pepper. Allow the shrimp to sit for ten minutes for flavors to develop.
2. Heat a charbroil grill to medium high. Brush the grill with a little olive oil to keep the shrimp from sticking.
3. Place the shrimp on the grill and cook for three to four minutes per side turning once, or until the shrimp curls and turns pink, and the center is no longer translucent.
4. Remove the shrimp from the grill and keep warm.
5. Heat the corn tortillas on the grill turning over once, until they are pliable. Remove them from the grill and wrap in a towel to keep warm.
6. Stack two corn tortillas and top with three or four shrimp each. Then allow your guests to assemble their own tacos by garnishing as desired with the remaining ingredients.