Name: Sheet Pan Pineapple Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 450 g large raw shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons lime juice, freshly squeezed; 2 cloves garlic, minced; 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cups fresh pineapple, cut into 1.25 cm chunks; 1 medium red bell pepper, thinly sliced; 0.5 medium red onion, thinly sliced; 1 jalapeño, thinly sliced (optional); 8 small corn or flour tortillas, warmed; 1 cup shredded red cabbage; 0.25 cup fresh cilantro, chopped; 1 avocado, sliced; Lime wedges

Description

A delightful and vibrant dish consisting of shrimp marinated and roasted with pineapple and vegetables, served in warm tortillas.

Ingredients

Scale

450 g large raw shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons lime juice, freshly squeezed
2 cloves garlic, minced
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cups fresh pineapple, cut into 1.25 cm chunks
1 medium red bell pepper, thinly sliced
0.5 medium red onion, thinly sliced
1 jalapeño, thinly sliced (optional)
8 small corn or flour tortillas, warmed
1 cup shredded red cabbage
0.25 cup fresh cilantro, chopped
1 avocado, sliced
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 220°C. Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, combine shrimp, olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Toss well to ensure shrimp are evenly coated.
On the prepared sheet pan, arrange pineapple, red bell pepper, red onion, and jalapeño in a single layer. Drizzle lightly with extra olive oil and season with a pinch of salt and black pepper. Roast for 8 minutes.
Remove the pan from the oven. Gently toss the roasted vegetables and pineapple. Evenly distribute the marinated shrimp over the vegetables. Return to oven and roast for an additional 6–7 minutes, or until shrimp are pink and cooked through.
Warm tortillas in a dry skillet or in the microwave. Fill each tortilla with roasted shrimp, pineapple, and vegetables. Garnish with shredded red cabbage, chopped cilantro, avocado slices, and a squeeze of lime.

Notes

For extra spice, consider adding more jalapeños or a dash of hot sauce.
This recipe can be easily doubled for larger gatherings.
Leftovers can be stored in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sheet Pan Roasting
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 4 g
Sodium: 500 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 120 mg