Shrimp Tacos Al Pastor

Ingredients:

12 Guerrero 25 Calories White Corn Tortillas, warmed
1 1/2 lbs. Shrimp, peeled and deveined, tail removed (21 to 24 count)
36 Pineapple chunks (1-inch pieces)
36 Red onion chunks (1-inch pieces)
1/4 cup Avocado oil
2 tbsp. Orange zest
2 tbsp. Orange juice
1 tbsp. Lime juice
3 Garlic cloves, minced
1 tsp. Ground cumin
1 tsp. Dried oregano
1 tsp. Salt
1 tsp. Pepper
2 tbsp. Tajín® seasoning mix
1/2 cup Cilantro
1 Lime, cut into wedges

how to make it:

1. Thread shrimp, pineapple and red onion evenly onto 12 skewers. Stir together oil, orange zest, orange juice, lime juice, garlic, cumin, oregano, salt and pepper; brush over skewers.

2. Preheat grill to medium-high heat; grease grate well. Grill skewers, 2 to 3 minutes per side or until shrimp are curled and cooked through, and pineapple and red onions are tender. Sprinkle with Tajín® seasoning. Remove shrimp, pineapple and red onion from skewers.

3. Meanwhile, warm tortillas according to package directions.

4. Assemble shrimp, pineapple and onions in tortillas and top with cilantro. For extra zest, squeeze lime wedges over tacos.