In a medium bowl, mix together 1 cup of pineapple chunks, ½ cup of finely chopped red pepper, 1 cup of thinly sliced red cabbage, and ¼ cup of chopped cilantro. Fold in 2 tablespoons of orange marmalade. Let the slaw sit for about 10 minutes.

Preheat a non-stick skillet over medium heat. Warm 8 small flour tortillas in the skillet for about 30 seconds on each side, or until they’re soft and pliable. Keep them covered.

Cook 16 jumbo coconut shrimp until they are golden brown and crispy, about 5-7 minutes. Let them drain on paper towels.

Place 4-6 pieces of crispy coconut shrimp onto each warm tortilla. Spoon a generous portion of the prepared pineapple slaw over the shrimp.

Drizzle additional orange marmalade over each taco if desired.

Serve immediately while they’re warm, ideal for sharing at gatherings or enjoying at home.