Tacos - Maui Shrimp Or Baja Fish Recipe

Combine mayonnaise, sour cream (or Greek yogurt), finely diced pineapple, chopped cilantro, lime juice, honey, optional hot sauce, salt and pepper in a small bowl. Whisk until smooth and taste; adjust lime, salt, or honey to balance sweetness and acidity. Chill in refrigerator while preparing the shrimp (at least 10 minutes) so flavors meld.

Prep shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt, 1/4 tsp pepper and half the smoked paprika.

Make marinade

In a medium bowl combine olive oil, minced garlic, grated ginger, soy sauce, pineapple juice, lime juice and honey. Stir to emulsify.

Marinate

Add the shrimp to the marinade and toss to coat. Let sit 10–15 minutes at room temperature (do not exceed 30 minutes for shrimp).

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat. Add butter and swirl to melt. When butter is shimmering, add marinated shrimp in a single layer (discard excess marinade in bowl or pour into pan and let reduce briefly). Cook 1½–2 minutes per side until shrimp are pink and just cooked through (internal temp ~120–125°F). Sprinkle remaining smoked paprika, 1½ tsp salt and remaining pepper while cooking if needed. Remove from heat and stir in sliced green onions.

Warm tortillas: Heat a dry skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil (or spray) and warm 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: Spread 1–2 tablespoons of Maui sauce down the center of each warmed tortilla. Add a small handful (about 2–3 oz) of shredded cabbage, then place 3–4 cooked shrimp on top. Spoon additional sauce over shrimp if desired. Garnish with cilantro leaves, thin radish slices and jalapeño slices. Serve with lime wedges for squeezing over tacos.

Serve immediately so tortillas stay warm and shrimp remain juicy.