Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce.
Ingredients
- 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
- warm tortillas and smashed avocado, for serving
- 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
- 2-3 cups shredded green cabbage
- 1-2 jalapeños
- 1 cup diced pineapple
- 1/2 cup cilantro, roughly chopped
- juice from half an orange
- juice of 1 lime
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Instructions
- 1. Preheat the oven to 450° F.
- 2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.
- 3. To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine.
- 4. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce.
- 5. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt.
- 6. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.
Source
Original recipe: View Original
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