Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How about trying a new pico this summer? Tangy pineapple and sweet cantaloupe (instead of the typical chopped tomato mixture) make for a taco topper with tropical flair. Make sure to choose slightly underripe melons so they won't fall apart during grilling. 

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F). Brush cantaloupe wedges and pineapple slices with 1 tablespoon of the olive oil; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Place cantaloupe on oiled grates; grill, uncovered, until tender and charred, about 2 minutes per side. Transfer cantaloupe to a cutting board. Repeat process with pineapple. Set aside cantaloupe and pineapple to cool at room temperature 10 minutes.

Step 2

While cantaloupe and pineapple cool, toss together shrimp, Jamaican jerk seasoning, and 1 tablespoon of the olive oil in a medium bowl. Re-oil grill grates, and place shrimp on oiled grates. Grill, uncovered, until shrimp just turn pink, about 3 minutes per side. Remove from grill.

Step 3

Chop cooled cantaloupe and pineapple; transfer to a medium bowl. Stir in cilantro, jalapeño and Fresno chiles, radishes, lime juice, and remaining ½ tablespoon olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Serve with warm tortillas and grilled shrimp.