Sheet Pan Pineapple Shrimp Tacos

Name: Sheet Pan Pineapple Shrimp Tacos
Prep time: 15 min
Total time: 40 min
Ingredients: 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; 1/2 tsp. cayenne (optional); 1 tsp. kosher salt; 1 1/2 c. thinly sliced green cabbage; 1/2 c. cilantro; 1 tbsp. extra-virgin olive oil; Juice of 1 lime; Kosher salt; 1 medium red onion, sliced; 1 pineapple, cored and chopped into 1/2-inch pieces (about 2 cups); 2 tbsp. extra-virgin olive oil, divided; Flour tortillas; Lime wedges; Freshly chopped cilantro; Avocado, sliced; Sour cream; Thinly sliced radish (optional)

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Prep Time: 15 minutes

Total: 40 minutes

Servings: 5

Cost: $18.90 /serving

Author : Justin Sullivan

30 minute meals american dinner

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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