Pineapple Shrimp Tacos will make you feel like your sitting on the beach
Ingredients
FOR SHRIMP
1 lb. shrimp, peeled, deveined and tails removed
1 tbsp. extra-virgin olive oil
2 tbsp. lime juice
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. cumin
½ tsp. cayenne (optional)
1 tsp. kosher salt
FOR SLAW
1½ c. thinly sliced green cabbage
½ c. cilantro
1 tbsp. extra-virgin olive oil
Juice of 1 lime
Kosher salt
FOR TACOS
1 medium red onion, sliced
1 pineapple, cored and chopped into ½-inch pieces (about 2 cups)
2 tbsp. extra-virgin olive oil, divided
Flour tortillas
TO GARNISH
Lime wedges
Freshly chopped cilantro
Avocado, sliced
Sour cream
Thinly sliced radish (optional)
Instructions
Prepare shrimp: preheat oven to 425°. Pat the shrimp dry with a paper towel before transferring them to a large bowl. Add oil, lime juice, garlic, chili powder, cumin, cayenne (if using), and salt. Let shrimp marinate for at least 15 minutes.
For slaw: Combine cabbage, cilantro, oil, lime juice, and a pinch of salt in a medium bowl. Move slaw to the fridge while you prepare tacos.
Add onions to ⅓ of the sheet pan and toss with 1 tablespoon of oil and 1 tbsp water. Add pineapple to the next ⅓ and toss in 1 tablespoon of oil. Finally, add shrimp to remaining ⅓ of the pan in an even layer. Roast until shrimp is cooked through, about 12 - 15 minutes.
To assemble tacos, lay down a layer of slaw in a tortilla, then add a mixture of shrimp, onions, and pineapple and top with cilantro, avocado, sour cream, and radish, if using.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/sheet-pan-pineapple-shrimp-tacos/