Ingredients:
· 1lb. large shrimp, peeled, deveined and tails removed
· 1tbsp chipotle-in-adobo sauce
· 1tsp grated lime zest
· 2tbsp fresh juice, plus 1 more lime, halved
· 2tbsp extra-virgin olive oil, plus more for brushing
· Salt and freshly ground pepper
· 1 medium white onion, cut into ½-inch rounds
· ½ medium pineapple, cored and cut into ½-inch rounds
· 8 flour or corn tortillas, 6 inches each
· 1/3 cup chopped coriander, plus sprigs for serving
· Avocado slices and sour cream, for serving

Method:
Heat grill to medium-high heat; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil and half teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, six to eight minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and coriander. Season with salt and pepper.
Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, about three minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple, coriander sprigs, avocado and sour cream.