Wash and dry produce.

Core, deseed, and finely dice green pepper. Roughly chop cilantro. Drain pineapple (discard juice or save for another use); roughly chop. Halve, peel, and mince shallot. Quarter lime. 

In a small bowl, combine green pepper, cilantro, pineapple, 2 TBSP shallot (4 TBSP for 4 servings), and juice from half the lime. Season with salt and pepper.

Set aside until ready to serve.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and remaining shallot; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.

Stir in Mexican Spice Blend and a squeeze of lime juice. Season with salt and pepper. 

While shrimp cook, in a second small bowl, combine sour cream, yogurt, and juice from remaining lime.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: You can also toast the tortillas until warm and pliable.

Divide tortillas between plates and fill with shrimp and pineapple-cilantro salsa. Drizzle with crema. Top with cotija cheese and serve.