Sheet Pan Shrimp and Pineapple Tacos
Tender shrimp and juicy pineapple bursting with flavor, roasted Anaheim pepper drizzled with a Creamy Avocado Cilantro Sauce.
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Servings: 4 people
Equipment
- large cookie sheet
- small bowl
- food processor
Ingredients
- 1-1½ pounds large raw tail on shrimp peeled and deveined
- 2 cups fresh pineapple cut into chunks
- 2 tbsp avocado oil or olive oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- ⅛-¼ tsp cayenne
- ¼ tsp salt
- 1-2 Anaheim peppers or jalapeno (divided)
For the Creamy Avocado Cilantro Sauce
- ½ cup plain greek, regular, or dairy-free yogurt
- 1 small avocado or ½ large
- ¼ cup fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil or olive oil
- ¼ tsp salt
- ½-1 roasted Anahiem pepper or jalapeno
Assembly
- 8-10 taco tortillas flour or corn
- lime juice optional garnish
- cilantro optional garnish
Instructions
- Preheat oven 400°F.
- Place shrimp and pineapple on a large cookie sheet.Drizzle with oil and lime juice. Toss to coat.
- Combine chili powder, paprika, garlic, cayenne, and salt in a small bowl.Sprinkle spices over the shrimp and pineapple. Toss to evenly coat.Add peppers to the cookie sheet and arrange everything in a single layer.
- Cook approximately 8 minutes or until the shrimp are cooked through and completely pink with no grey. Turn oven to broil. Broil for 2-3 minutes to allow peppers to blister. Squeeze fresh lime juice over shrimp and pineapple, if desired.
- In a food processor, combine yogurt, avocado, cilantro, pepper, lime juice, oil, and salt.Pulse until mixture is combined, creamy, and smooth. If a thinner sauce is desired, add a little water and repulse.
Assembly
- Place shrimp and pineapple in a tortilla. Dice remaining peppers and place in the tortilla, if desired. Drizzle with sauce and top with cilantro.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.