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Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce Recipe

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3.9 from 15 reviews

These Sheet Pan Jalapeño Pineapple Shrimp Tacos are a vibrant and flavorful dish combining spicy, sweet, and tangy elements. Juicy shrimp are seasoned with a warm blend of spices, roasted to perfection, and served with a refreshing pineapple jalapeño salsa, crunchy cabbage slaw tossed in a zesty cilantro garlic sauce, all wrapped in warm tortillas for a quick and delicious meal perfect for any occasion.

Ingredients

Shrimp and Seasoning

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon all-spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste

Garlic Sauce

  • 2 cloves garlic, smashed
  • 1/2 cup plain Greek yogurt or sour cream
  • 2-3 tablespoons fresh lime juice
  • 1/4 cup chopped green onions
  • 1/2 cup fresh cilantro
  • Pinch of kosher salt

Salsa and Toppings

  • 1-2 jalapeños
  • 1 cup diced pineapple
  • 1/2 cup cilantro, roughly chopped
  • Juice from half an orange (about 1/4 cup)
  • Juice of 1 lime (about 2 tablespoons)
  • 2-3 cups shredded green cabbage
  • Warm tortillas, for serving
  • Smashed avocado, for serving

Instructions

  1. Preheat and Prepare Shrimp: Preheat the oven to 450°F. On a baking sheet, toss the shrimp with olive oil, chipotle chili powder, all-spice, ground ginger, dried thyme, cinnamon, cayenne pepper, and a pinch each of kosher salt and black pepper. Arrange the shrimp in a single layer. Add the smashed garlic cloves and whole jalapeños on the sheet for roasting.
  2. Roast Shrimp and Vegetables: Roast the shrimp, garlic, and jalapeños in the preheated oven for 6-8 minutes until shrimp are cooked through. In the last minute, switch the oven to broil and broil until the shrimp are lightly charred for added flavor. Remove from oven and set shrimp aside.
  3. Make Cilantro Garlic Sauce: Squeeze the roasted garlic cloves out of their skins into a blender. Add the Greek yogurt and fresh lime juice then blend until smooth. Add chopped cilantro, green onions, and a pinch of salt, then pulse to combine evenly.
  4. Prepare Slaw: In a large bowl, toss the shredded green cabbage with about 1/3 cup of the cilantro garlic sauce until the cabbage is evenly coated.
  5. Make Pineapple Jalapeño Salsa: De-seed the roasted jalapeños if you prefer less heat, then chop them finely. Combine them in a bowl with diced pineapple, chopped cilantro, orange juice, lime juice, and a pinch of salt. Mix to combine well.
  6. Assemble the Tacos: Warm the tortillas. Stuff each with smashed avocado, a generous helping of cabbage slaw, pineapple jalapeño salsa, and roasted shrimp. Top with additional cilantro garlic sauce and extra salsa if desired. Serve immediately and enjoy!

Notes

  • Adjust jalapeño quantity and de-seeding to control spice level of salsa.
  • Use either Greek yogurt or sour cream in the garlic sauce based on your preference or dietary needs.
  • For added smoky flavor, you can char the jalapeños separately on a grill or stovetop before chopping.
  • Warm tortillas before assembling to prevent tearing and ensure softness.
  • Leftover salsa and sauce keep well refrigerated for up to 2 days.

Find it online: https://recipefeastful.com/sheet-pan-jalapeno-pineapple-shrimp-tacos-with-cilantro-garlic-sauce-recipe/