Alrighty! This is easy, yummy, and can be made with tofu, chicken, pork, or beef as the protein if you don’t want to use the shrimp. It only uses one pan, but requires two bowls a plate kept warm in a low oven.
Heat your grill or largest stove burner to medium high and add your largest skillet on top to preheat. Bonus points if you have a cast iron pan, but as long as your skillet is metal and isn’t Teflon coated you are good to go.
Toss 1 pound of shrimp or your protein of choice with 2 tablespoons chipotle peppers in adobo sauce. If you wish, dice the peppers and add to mix, but the peppers are optional. Add 2 tablespoons lime juice and a rounded tablespoon of lime zest. Cook until your shrimp/protein is done, 4-6 minutes, depending. Remove from skillet and put in warm serving bowl.
In the same skillet, char 1 onion cut into 1-inch slices, a bunch of chopped cilantro, and 1 can of unsweetened pineapple rings, or go hardcore and use fresh pineapple. When the onion is softened (it can still be a little crunchy), salt and pepper to taste and move to another warm serving bowl.
Wipe out the skillet, add a little oil, and, and flip 8 flour or corn tortillas to slightly brown and heat. Move to a warmed plate.
Folks can serve themselves, building their own fajita. Provide cilantro, sliced avocado, sour cream, and lime wedges to garnish. Cilantro, avocado, and sour cream haters (you know who you are) can forgo them without diminishing the taste.