Prawns Tacos with Pineapple

Ingredients for Prawns Tacos with Pineapple

• 1/2 cebola roxa pequena, fatiada finamente

• 2 colheres de sopa de suco de limão fresco

• Pitada de açúcar

• Sal kosher

• 1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 475ml )

• 2 colheres de sopa de azeite de oliva extra-virgem, dividido

• 575g prawns, peeled, deveined

• 1 tablespoon Sriracha

• Pimenta preta moída na hora

• 8 tortillas de milho, aquecidas

• 1 avocado, sliced

• 1 jalapeño, very thinly sliced, seeds removed if desired

• 1/2 cup coriander leaves with tender stems

• Fatias de limão (para servir)

Place a rack in the highest position in oven; heat grill. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.

Toss pineapple and 1 tablespoon oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Grill pineapple until lightly charred around the edges, 5–8 minutes.

Meanwhile, toss prawns, Sriracha, and remaining 1 tablespoon oil in reserved bowl until prawns are evenly coated; season with salt and pepper and toss again.

Remove baking sheet from grill and use a spatula to turn pineapple pieces over. Arrange prawns in a single layer on empty half of baking sheet. Grill until prawns are cooked through on top, about 2 minutes. Remove from grill and turn prawns (leave pineapple alone). Grill again until prawns are cooked through, 1–2 minutes. Transfer prawns and pineapple to a large bowl and season with more salt and pepper.

Drain soaking liquid from onion into bowl with prawns and pineapple; set onion aside and toss prawns and pineapple in pickling liquid.

Serve prawns mixture with tortillas, avocado, jalapeño, coriander, lime wedges, and reserved pickled onion for making tacos.

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