Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

If you’re on the lookout for a fresh, flavorful weeknight dinner that comes together with minimal fuss, I’ve got just the thing for you — this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe. It’s one of those recipes I keep coming back to because it balances sweet, spicy, and zesty notes perfectly, all while being super quick to make. The shrimp cook up beautifully alongside juicy pineapple and blistered peppers, making every bite a little celebration.

What makes this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe especially worth trying is how effortlessly it delivers bold, tropical flavors without a ton of cleanup. Whether you’re pulling this together for a casual dinner or entertaining friends, you’ll find it both impressive and super approachable. Plus, adding that creamy avocado cilantro sauce just takes things over the top — I love how it brings a cool, tangy punch that ties everything together.

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Ingredients You’ll Need

The ingredients in this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe come together to strike a beautiful balance of spice, sweetness, and creaminess. When shopping, I always recommend fresh shrimp and ripe pineapple — they really make or break the dish!

• Shrimp: Using large tail-on shrimp gives great flavor and a nice bite, plus it’s easier to peel after cooking if you like.
• Fresh Pineapple: Adds juicy sweetness that contrasts the spices perfectly; canned just won’t do here.
• Avocado Oil or Olive Oil: Either works, but avocado oil has a lovely neutral flavor and a high smoke point.
• Fresh Lime Juice: Key for brightening up the shrimp and pineapple before roasting and tying in with the sauce.
• Chili Powder, Paprika, Garlic Powder, Cayenne: These spices deliver smoky, spicy, and savory notes — adjust cayenne to taste.
• Salt: Helps everything pop; don’t skimp on this.
• Anaheim or Jalapeño Peppers: Divided between roasting on the pan and mixing into the sauce for layered heat.
• Plain Yogurt: Using Greek or regular yogurt adds creaminess and tang to the avocado cilantro sauce; dairy-free works too.
• Avocado: For the luscious green sauce; ripe but firm is best so it blends smoothly.
• Fresh Cilantro: Gives the sauce that herbaceous kick I can’t live without here.
• Taco Tortillas: Corn or flour tortillas both work well to hold all the delicious fillings.

Variations

I love that this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe is so adaptable to what you have on hand or your flavor preferences — feel free to experiment!

• Veggie Swap: I sometimes swap the shrimp for diced firm tofu or chickpeas for a vegetarian version, and it still tastes fantastic.
• Spice it Up: For a smoky twist, try adding a pinch of chipotle powder or smoked paprika alongside the chili powder.
• Dairy-Free Sauce: Use coconut yogurt instead of Greek yogurt to keep the creamy sauce dairy-free without sacrificing flavor.
• Fruit Variations: Mangos or peaches toss wonderfully with the pineapple for a seasonal tropical vibe.

How to Make Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

Step 1: Prep Your Shrimp and Pineapple for Roasting

Start by preheating your oven to 400°F — it’s crucial for getting that perfect char without overcooking the shrimp. Spread the peeled and deveined shrimp and fresh pineapple chunks on a large cookie sheet. Drizzle the avocado oil and fresh lime juice over everything, then toss well so they’re evenly coated. This simple step infuses the shrimp and pineapple with brightness and keeps them juicy.

Step 2: Spice It Up and Add Peppers

Mix your chili powder, paprika, garlic powder, cayenne, and salt in a small bowl — this blend delivers a smoky heat with just the right kick. Sprinkle the seasoning evenly over the shrimp and pineapple, tossing gently to cover everything well. Add the Anaheim or jalapeño peppers directly on the pan — these will blister and bring a smoky depth that really elevates the dish.

Step 3: Roast and Broil for Perfect Texture

Place the sheet pan in the oven and roast for about 8 minutes, or until the shrimp are fully pink and opaque — no grey should remain. Then, switch your oven to broil and pop the pan back in for 2-3 minutes to blister the peppers beautifully. This step adds a wonderful smoky crunch that pairs beautifully with the tender shrimp and caramelized pineapple.

Step 4: Prepare the Creamy Avocado Cilantro Sauce

While the shrimp and pineapple cook, blend together the yogurt, ripe avocado, fresh cilantro, roasted pepper, lime juice, avocado oil, and salt in a food processor. Pulse until smooth and creamy — if your sauce feels too thick, just add a splash of water and pulse again to get your desired consistency. This sauce is the cooling counterpart to the spices and really brings everything together.

Step 5: Assemble Your Tacos

Warm your tortillas, then fill each with the roasted shrimp and pineapple. Dice any remaining peppers and sprinkle those in, then drizzle generously with your creamy avocado cilantro sauce. Top with fresh cilantro and a squeeze of lime if you want — it all adds layers of fresh flavor that’ll have you reaching for seconds.

How to Serve Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

Garnishes

I love topping these tacos with extra fresh cilantro and a few squeezes of lime juice right before serving — it brightens every bite. If you like a little crunch, thinly sliced radishes or shredded cabbage add a lovely contrast to the tender shrimp and creamy sauce.

Side Dishes

For sides, I often pair this with a simple Mexican street corn salad, some black beans seasoned with cumin and garlic, or even a light quinoa salad. These help round out the meal without stealing the spotlight from the tacos.

Creative Ways to Present

For a festive gathering, I like to lay out all the taco components separately on a big platter—shrimp, pineapple, tortillas, sauce, peppers, and garnishes—so everyone can build their own. It makes for a fun interactive meal that’s perfect for summer nights or casual dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp, pineapple, and peppers in an airtight container in the fridge, where they keep well for 3-4 days. The sauce smells and tastes best fresh but can be refrigerated separately for up to 2 days without issue.

Freezing

Freezing the cooked shrimp and pineapple isn’t my favorite because it can change the texture, but if you need to, freeze as a cooked mix in a freezer-safe container for up to 1 month. I recommend freezing the sauce separately or making it fresh when you reheat.

Reheating

To reheat, I like to spread leftovers on a baking sheet and warm them in the oven at 350°F for about 5-7 minutes to revive some of the roasted crispness. Avoid microwaving if you want to keep the peppers nicely blistered and the shrimp tender.

FAQs

Final Thoughts

This Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe has a special place in my go-to dinner rotation — it’s like a mini tropical getaway on a plate but so quick that it effortlessly fits into busy nights. I’m confident you’ll enjoy how the flavors meld with the ease of one-pan cooking, and I love that it’s a crowd-pleaser no matter the occasion. Give it a try soon, and I bet it will become one of your favorites too!

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