Grilled Shrimp Tacos with Avocado-Pineapple Salsa
The zesty tropical-fruit flavors in this dish find an aromatic echo in our lively Chenin Blanc + Viognier.
1 1/2 pounds prawns, peeled and deveined
4 teaspoons grated lime zest/divided
1 teaspoon ground coriander
2 tablespoons canola or other neutral oil
4 cups thinly sliced green cabbage
3 scallions, thinly sliced
1/3 cup roughly chopped fresh cilantro
1 cup diced pineapple
¼ cup minced red onion
1 jalapeño chile, seeded and minced
2 tablespoons lime juice
2 avocados, halved, pitted, peeled, and diced
2 tablespoons chopped fresh mint
In a medium bowl, combine the prawns, 2 teaspoons of the lime zest, ground coriander, and canola oil. Season with salt to taste and toss to coat. Refrigerate. This step can be done up to 2 hours ahead.
To make the slaw, in a medium bowl, combine the cabbage, scallions, and cilantro. Refrigerate until needed.
To make the salsa, in a medium bowl, combine the pineapple, red onion, jalapeño, and lime juice. Gently fold in the avocados and mint. Season with salt to taste.
Prepare a grill for cooking over medium-high heat.
Thread the prawns onto four 10- to 12-inch skewers (if using wood skewers, soak them in water for 30 minutes before grilling). Grill, turning once, until the shrimp are just cooked through, about 4 minutes total. Meanwhile, warm the tortillas on the other side of the grill until toasted, 1 to 2 minutes.
Serve the prawns on the tortillas, accompanied with the salsa, slaw, and lime wedges.