• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa.

• 1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
• 1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
• 1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 medium white onion, cut into 1/2-inch rounds
• 1/2 medium pineapple, cored and cut into 1/2-inch rounds
• 8 flour or corn tortillas (each 6 inches)
• 1/3 cup packed chopped cilantro, plus sprigs for serving
• Avocado slices and sour cream, for serving

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