Sheet Pan Pineapple Shrimp Tacos

Utilize your sheet pans to make an easy one-pan weeknight dinner tacos. These shrimp and pineapple tacos are full of flavor and will have you feel like you’re sitting on the beach. They are a cinch to make and endlessly adaptable! Use all of your favorite toppings but we feel avocado and radishes are a must!

Total: 40 min, Prep: 15 min, Cook: 25 min
Yield: 4 – 6 servings

Ingredients

For Shrimp:

• 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 

For Slaw:

• 1 1/2 c. thinly sliced green cabbage
• 1/2 c. cilantro
• 1 tbsp. extra-virgin olive oil
• Juice of 1 lime 
• Kosher salt

For Tacos:

• 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

For Garnish:

• Lime wedges 
• Freshly chopped cilantro
• Avocado, sliced
• Sour cream
• Thinly sliced radish (optional)

Directions:

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. 
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. 
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.
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.

Recipe from Delish

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