Chorizo-Shrimp Tacos

2 tbsp. olive oil
1 lb. chorizo, bulk or cut from casings
1 lb. medium shrimp-peeled, deveined, tails off
Kosher salt and fresh-ground pepper, to taste
1 can diced pineapple
1 bunch scallions, sliced on an angle
2 jalapeños, thinly sliced
1 handful fresh cilantro, coarsely chopped plus more for garnish
2 cloves garlic, chopped
2 shots silver tequila
Juice from one lime
Lime wedges, for squeezing
12–16 6-inch corn tortillas
Red or green cabbage, shredded
Your favorite hot sauce, for serving
In a large skillet, or on your Blackstone, heat oil over medium-high to high heat. Add chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes.
Add shrimp and season with salt and pepper; add pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more.
Add scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes.
Add the tequila; stir until evaporated, about 2 minutes.
Add lime juice and remove from the heat.
Char the tortillas directly over a gas flame or on your Blackstone.
Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.