Chef Roberto Mendoza wanted to create an alternative to traditional carne asada, adobada and fish tacos commonly offered in the region. To this end, he combines Baja California seafood, fruit, produce and tortillas to create colorful grilled tacos bursting with local flavor. The taco of shrimp de al pastor substitutes succulent Sea of Cortez shrimp for the pork typically used in central Mexico. The shrimp are marinated in a combination of dried chilies and spices, grilled and served atop a warm blue corn tortilla with pineapple and grilled red onion.

See the blog post: http://agringoinmexico.com/2015/07/23/5-hot-food-colectivos-you-must-try-in-tijuana/