Sheet Pan Pineapple Shrimp Tacos

Name: Sheet Pan Pineapple Shrimp Tacos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Mexican, Latin American, American
Ingredients: 2/3 lb (300g) shrimp; 2 tbsps olive oil; 2 tsps minced garlic; 1 tsp chili powder; 2 tsps soya sauce; 1 1/2 tsps sriracha; salt and pepper to tast; 1 cup pineapple chunks; 1/4 cup kernel corn; 1/4 cup diced onion; 1/4 cup diced red bell pepper; Creamy hot sauce drizzle:; 1 scotch bonnet pepper, roughly chopped (wear gloves); 1/4 cup + 1 tbsp plain Greek yogurt; 2 tbsps lime juice; 1 tsp honey; Corn tortillas; mango and spinach (or cilantro) to garnish

3 steps

Prep:20minCook:12min

This! This is summer right here! Juicy pineapple chunks, spiced shrimp, a good helping of fruits and vegetables all on a soft corn tortilla. Then drizzled with a wonderful creamy hot sauce.

Updated at: Fri, 07 Jun 2024 17:06:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories467.4 kcal (23%)

Total Fat22.3 g (32%)

Carbs51.3 g (20%)

Sugars24.5 g (27%)

Protein19.9 g (40%)

Sodium1139.3 mg (57%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gshrimp

2 tbspsolive oil

2 tspsminced garlic

1 tspchili powder

1 cuppineapple chunks

¼ cupkernel corn

¼ cuponion

diced

¼ cupred bell pepper

diced

1scotch bonnet pepper

roughly chopped, wear gloves

¼ cupplain Greek yogurt

+ 1 tbsp

2 tbspslime juice

1 tsphoney

or cilan tro, to garnish

Instructions

Step 1

Preheat the oven to 425°F. Toss the shrimp in a bag with 1 tbsp olive oil, garlic, chili powder, soya sauce, sriracha, salt and pepper. Place on one side of a parchment lined baking sheet.

Step 2

Toss the pineapple in the same bag with corn, onion, red pepper and 1 tbsp olive oil and place on the other side of the baking sheet. Roast 8-10 minutes then broil 2 minutes. If the shrimp are done before the pineapple, just loosely cover them with foil while broiling.

Step 3

Toss the shrimp with the pineapple mixture and spoon onto warmed corn tortillas. Top with sliced mango and chopped spinach. Cilantro would be ideal but we're not all cilantro lovers here! Drizzle the hot sauce over top and serve.

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