I See Your True Colors Shining Thru

Shrimp Tacos with Pink Pineapple Guacamole

Spring arrived in all her glory by way of colorful flowers and fresh fruit vegetables at the market.  A pink pineapple  appeared without warning as I peeled away the outer layer and discovered it's pale pink flesh.  Turns out this is a genetically modified product courtesy of Del Monte.  Allegedly made more nutritious and longer lasting by a guy in a lab.

However, I would be fine if it were better than the original. Spoiler Alert! For me, it's not.  It's sweeter and doesn't have that slight sour tang of the yellow pineapple, and in turn lost its burst of freshness somehow, falls a bit flat on the taste-buds.  Do we really believe we can do better than nature?  However, the appearance is lovely and it served well, I just had to add more heat and lime juice to balance all the sweet.

Instead of separate salsa and guac, I combined the two to make a creamy, fruity, limey guacamole to top my spicy, crunchy shrimp tacos.  Carrying on the America's Test Kitchen tradition, I baked the shells with Oaxaca cheese before topping and folding quickly.  A genius way to make way more tacos than you should rightly eat at one sitting.