Pineapple Shrimp One Pan Tacos

Pineapple Sheet Pan Shrimp Tacos
INGREDIENTS
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
3-4 cloves garlic, minced or grated
2 teaspoons chili powder
1 tablespoon low sodium soy sauce
1 tablespoon sriracha
Salt and black pepper
2 cups fresh pineapple chunks
1 medium shallot, thinly sliced
CREAMY JALAPEÑO SAUCE
1 jalapeño
1/2 cup plain greek yogurt
juice of 2 limes
2 teaspoons honey
1 cup cilantro, roughly chopped
1 ear raw or grilled corn, kernels removed from the cob
warmed corn or flour tortillas, plus avocado slices, for serving
INSTRUCTIONS
• Preheat the oven to 425 degrees F.

• On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili
powder, soy sauce, sriracha, and a pinch each of salt and pepper.
• Arrange in a single layer on one side of the pan. To the other half of the pan, add the
pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven
and roast 8-10 minutes or until the shrimp is cooked.
• Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
• Remove from the oven and toss the shrimp and pineapple together. Set aside.
• To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt,
roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until
smooth. Season with salt.
• Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of
salt.
• Stuff the shrimp and pineapple into the warmed corn or flour tortillas. Enjoy!
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