"Sheet Pan Pineapple Shrimp Tacos makes a super quick, easy, and tasty meal. Tender shrimp and juicy pineapple bursting with flavorful spices! A little heat from the roasted Anaheim peppers, drizzled with a Creamy Avocado Cilantro Sauce. All ready in less than 20 minutes!"
Sheet Pan Pineapple Shrimp Tacos with Creamy Avocado Cilantro Sauce
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound peeled and deveined, tails on large raw shrimp
- 2 cups chunks fresh pineapple
- 2 tbsp avocado oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp salt
- 1 Anaheim pepper
- 1/2 cup plain Greek yogurt
- 1 small avocado
- 1/4 fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil
- 1/4 tsp salt
- 10 flour or corn taco tortillas
- Garnish lime juice
- Garnish cilantro
Method
Step 1
Preheat oven 400°F. Place shrimp and pineapple on a large cookie sheet. Drizzle with oil and lime juice. Toss to coat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place shrimp and pineapple in a tortilla. Dice remaining peppers and place in the tortilla, if desired. Drizzle with sauce and top with cilantro.