• 6 Tortilla bread (Gluten free)

For the Salsa

• 1/2 Yellow onion minced
• 2-3 Garlic cloves minced
• 1/2-1 Red chili minced
• 1/3 tsp Cumin
• 3-4 Tomatoes diced
• 1 tbsp Water
• 1 tsp Fiber syrup/honey/agave (optional, but balances up the acidity from the tomatoes)
• 1-2 tbsp Lemon juice
• Sea salt, to taste
• Olive oil

For the Jalapeño & Herb Sauce

• 2 dl Plain yogurt
• 1/2-1 Jalapeño sliced and de-seeded if preferred
• 1/2-3/4 dl Cilantro roughly chopped
• 1/2 Lime zested
• 1 Lime juiced
• 1 tsp Fiber syrup/agave/honey
• Sea salt, to taste

For the spicy shrimps

• 12-18 Shrimps rinsed and cleaned
• 1/2 tsp Olive oil
• 1 tsp Fiber syrup/agave/honey
• 1/2 tsp Cajun pepper (cayenne pepper works as well)
• 1/3 tsp Chili pepper
• 1/4 tsp Cumin
• Sea salt, to taste
• 1/2 Lime juiced

For the topping

• 1/2 Pineapple peeled, core removed and sliced into smaller pieces
• Fresh spinach
• 1 Scallion thinly sliced
• Cilantro, to taste