Spicy Shrimp Tacos and Lime Crema with Pineapple Salsa

We tried this for the first time this week and loved it!

Feeds: 6
Time: 20 minutes

Ingredients for Tacos:
12 tortillas (especially good if you get the cook-your-own ones)
1 1/2 lb. medium shrimp, peeled and deveined
1/2 t. chili powder
1/2 t. cumin
1/8 t. cayenne pepper
3/4 c. plain Greek yogurt or sour cream
juice of 1/2 a lime
3 c. shredded Romaine lettuce
1 c. shredded Monterey Jack cheese (mozzarella is good, too)

Ingredients for Pineapple Salsa:
2 c. diced fresh pineapple (or frozen)
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
1/2 of a jalepeno pepper, seeded and chopped
zest and juice of 1/2 a lime

Preheat oven to 350 F. Wrap tortillas in aluminum foil and place in oven for 5 - 10 minutes.  Combine shrimp, chili powder, cumin, and cayenne in a large bowl and toss to coat. In a small bowl, stir together yogurt (or sour cream) and lime juice. Heat 1 T. olive oil in a large, nonstick skillet over high heat. Add shrimp and saute for 3 minutes, or until done. Fill tortillas with shrimp and top with lime crema, shredded lettuce, and cheese.

For salsa:
In a large bowl, toss together pineapple, cilantro, red onion, jalapeno, lime zest, lime juice, and salt to taste. Refrigerate at least 30 minutes before serving.