Sheet Pan Pineapple Shrimp Tacos

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.

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

 

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.

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.

While that cooks prepare the sauce. Just place all the sauce ingredients in a blender and process until smooth. Set aside.

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.

Serves 2

Adapted from: halfbakedharvest.com

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