Sheet Pan Pineapple Shrimp Tacos
Pineapple Shrimp Tacos will make you feel like your sitting on the beach
Recipe type: Appetizer
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.
