Blackened Shrimp Tacos

Make pineapple salsa:

1. Prepare the pineapple salsa according to the recipe directions. Because the blackened seasoning has some spicy heat, feel free to skip the jalapeno in the salsa. Set pineapple salsa aside while you prepare the rest of the tacos. Also, you can make the salsa a day in advance.

Make blackened shrimp:

1. Prepare the blacked shrimp according to the recipe. For these tacos, I like to swap the lemon for a lime, and the parsley for cilantro. Place the shrimp on a plate and cover with foil to keep warm.

Make lime crema:

1. In a small bowl, stir together the crema, lime juice, lime zest, and chili powder. This can be made a day in advance - just cover tightly with a lid and set it in the fridge until ready to use.

Assemble blackened shrimp tacos:

1. If you have a gas stove or grill, toast the tortillas over medium-high heat for 1 minute per side, or until they are warm and charred to your liking. You can also do this in a hot skillet on the stovetop. Place charred tortillas on a plate.
2. Offer all ingredients for individuals to make their own tacos - charred tortillas, purple cabbage, avocado, blackened shrimp, pineapple salsa, and lime crema - plus lime wedges for squeezing over the top.