Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
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.
½ small (2 lb.) cantaloupe, seeded, peeled, and cut into 1-in. wedges
½ medium (1¼ lb.) pineapple, peeled, cored, and cut into 1-in.-thick slices
1 teaspoon seeded and finely chopped fresh red Fresno chile (from 1 chile)
¼ cup chopped radishes (from 3 medium radishes)
1½ tablespoons fresh lime juice
8 (6-in.) flour tortillas, warmed
How to Make It
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.
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.
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.