Description
These Sheet Pan Shrimp and Pineapple Tacos are a vibrant and flavorful meal perfect for a quick weeknight dinner. Juicy shrimp and sweet pineapple chunks are roasted together with smoky spices and blistered peppers, then served in warm tortillas with a creamy avocado cilantro sauce for a deliciously balanced taco experience.
Ingredients
Units
Scale
Main Ingredients
- 1-1 1/2 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
- 1/8-1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1-2 Anaheim peppers or jalapeno (divided)
Creamy Avocado Cilantro Sauce
- 1/2 cup plain Greek, regular, or dairy-free yogurt
- 1 small avocado or 1/2 large avocado
- 1/4 cup fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil or olive oil
- 1/4 tsp salt
- 1/2-1 roasted Anaheim pepper or jalapeno
Assembly
- 8-10 taco tortillas, flour or corn
- Optional garnish: lime juice
- Optional garnish: cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the shrimp and pineapple.
- Prepare Shrimp and Pineapple: Place the peeled and deveined shrimp along with the pineapple chunks on a large cookie sheet.
- Season and Toss: Drizzle the shrimp and pineapple with avocado or olive oil and fresh lime juice. Toss gently to coat evenly.
- Mix Spices: In a small bowl, combine chili powder, paprika, garlic powder, cayenne pepper, and salt.
- Apply Spices: Sprinkle the spice mix over the shrimp and pineapple. Toss again to ensure everything is evenly coated with the seasoning.
- Add Peppers: Add the Anaheim or jalapeno peppers to the cookie sheet, arranging all ingredients in a single layer for even cooking.
- Roast Shrimp and Pineapple: Roast in the preheated oven for about 8 minutes until the shrimp are cooked through and have turned completely pink without any grey areas.
- Broil Peppers: Turn the oven setting to broil. Broil for 2-3 minutes to blister the peppers, absorbing a smoky flavor.
- Add Lime Juice: After roasting, squeeze fresh lime juice over the shrimp and pineapple, if desired, to add brightness.
- Make Avocado Cilantro Sauce: In a food processor, combine the yogurt, avocado, cilantro, roasted pepper, lime juice, avocado oil, and salt. Pulse until the sauce is creamy and smooth. Add a little water and pulse again if a thinner consistency is preferred.
- Assemble Tacos: Place roasted shrimp and pineapple onto each tortilla. Dice remaining peppers and add to the tacos if desired. Drizzle generously with the creamy avocado cilantro sauce and garnish with fresh cilantro and optional lime juice.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
Notes
- Use either flour or corn tortillas based on preference or dietary needs.
- Adjust the amount of cayenne and jalapeno peppers to control the spice level.
- For a dairy-free version, use dairy-free yogurt in the sauce.
- Make sure shrimp are fully cooked and pink for safe consumption.
- Leftover shrimp and pineapple can be repurposed into salads or bowls.
- Adding fresh cilantro at the end adds freshness and aroma, but it can be omitted if you dislike cilantro.
Nutrition
- Serving Size: 1 serving (approx. 2-3 tacos)
- Calories: 320
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 155 mg
