Taco night shakeup ahead: Sheet pan shrimp and pineapple tacos could not be easier or more delish
Taco Tuesday, Monday, Wednesday, Thursday we’re thinking...
This festive sheet pan dinner makes taco night a breeze to prepare. Roasting the pineapple first ensures a beautiful char and that shrimp are perfectly cooked.
Sheet Pan Shrimp and Pineapple Tacos
By Josie Malevich
Note: The cooking time for the pineapple will depend on its natural sugar. If using store-bought, cut pineapple, it may take a little longer. Add a pinch of sugar to speed up the process if desired.
- 3 cups chopped pineapple
- 1 cup chopped red pepper
- ¾ cup diced red onion
- 3 tbsp olive oil, divided
- 1 tsp lime zest (zest of 1 lime)
- 1 tsp ground cumin
- 1 tsp salt, or to taste, divided
- ¼ tsp pepper, or to taste
- 1 lb shrimp (31 to 35 count), peeled and deveined, patted dry with paper towel
- 2 canned chipotle peppers in adobo, minced
- 1 tbsp honey
- 2 tbsp fresh cilantro leaves
- 12 corn or flour tortillas, warmed according to package directions
- 1 ripe avocado, pitted, peeled and chopped or sliced
- ⅓ cup crumbled feta
- 1 jalapeno, thinly sliced in rings
- 2 limes, for serving
Preheat oven to 450F degrees. Toss together pineapple, red pepper, red onion, 2 tablespoons of oil, lime zest, cumin and ½ teaspoon of salt in a large bowl. Transfer to parchment paper-lined baking sheet. Bake until tender and charred in spots, about 15 to 20 minutes.
Meanwhile, in same bowl, toss together shrimp, chipotle, remaining oil, honey, remaining salt and pepper. Scatter the shrimp over the roasted pineapple mixture, return the sheet pan to over and roast until the shrimp start to curl, turn pink and are cooked through, about 4 to 5 minutes.
Remove from oven and sprinkle with cilantro.
To serve, fill tortillas with the roasted pineapple and shrimp, top with avocado, feta, jalapeno slices and squeeze lime wedges over top.