I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too. Chorizo-Shrimp Tacos 2 tbsp. olive oil1 lb. chorizo, bulk or cut from casings1 lb. medium shrimp-peeled, deveined, tails offKosher salt and fresh-ground pepper, to taste1 can diced pineapple1 bunch scallions, sliced on an angle2 jalapeños, thinly sliced1 handful fresh cilantro, coarsely chopped plus more for garnish2 cloves garlic, chopped2 shots silver tequilaJuice from one limeLime wedges, for squeezing12–16 6-inch corn tortillasRed or green cabbage, shreddedYour favorite hot sauce, for serving In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the 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 the lime juice and remove from the heat.Char the tortillas directly over a gas flame or under the broiler until charred in spots.Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.