Jalapeño Shrimp Tacos | Club House

Ingredients

• 1 1/2 cups (375 ml) finely chopped fresh pineapple
• 1/4 cup (60 ml) finely chopped red onion
• 2 tbsps (30 ml) chopped fresh cilantro
• 2 tbsps (30 ml) fresh lime juice
• 1/2 tsp (2 ml) lime zest
• 3 tsps (15 ml) crushed jalapeno pepper divided
• 3/4 tsp (4 ml) sea salt grinder divided
• 1 tbsp (15 ml) oil
• 3/4 tsp (4 ml) sugar
• 3/4 tsp (4 ml) cumin ground
• 1/2 tsp (2 ml) paprika
• 1 pound (500 g) large shrimp peeled and deveined, patted dry
• 1 tbsp (15 ml) honey
• 12 (6-inch/15-cm) flour tortillas warmed
• Shredded red cabbage to serve