Why make this recipe

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce is a fun and flavorful dish that brings together the bold tastes of shrimp, fresh vegetables, and a zesty sauce. The combination of juicy shrimp and sweet pineapple creates a perfect balance of flavors, while jalapeños add a nice kick. This recipe is not only delicious but also easy to make, as everything is cooked on a single sheet pan. It’s perfect for a weeknight dinner or a casual gathering with friends. Plus, the colorful presentation makes it irresistible!

How to make Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Making these tacos is a simple process that involves both roasting and blending to achieve maximum flavor. By using a sheet pan to roast everything, you minimize cleanup and maximize taste! Follow the steps below to create your own delicious tacos.

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil
2 teaspoons chipotle chili powder
1 teaspoon all-spice

1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper
Kosher salt and black pepper
Warm tortillas and smashed avocado, for serving

2 cloves garlic, smashed
1/2 cup plain Greek yogurt or sour cream
2-3 tablespoons fresh lime juice

1/4 cup chopped green onions
1/2 cup fresh cilantro
2-3 cups shredded green cabbage

1-2 jalapeños
1 cup diced pineapple
1/2 cup cilantro, roughly chopped

Juice from half an orange (about 1/4 cup)
Juice of 1 lime (about 2 tablespoons)

Directions:

Preheat the oven to 450° F.

On a baking sheet, toss the shrimp with olive oil, chipotle chili powder, all-spice, ground ginger, dried thyme, cinnamon, cayenne, and a pinch of salt and black pepper. Arrange the shrimp in a single layer. Add the smashed garlic (for the garlic sauce) and the jalapeños (for the salsa) on the same pan. Roast for about 6-8 minutes or until the shrimp is cooked. In the last minute, switch the oven to broil and broil the shrimp until lightly charred. Once done, set the shrimp aside.
To make the garlic sauce, squeeze the garlic cloves out of their skins and add them to a blender with the plain Greek yogurt and lime juice. Blend until smooth. Then, add the cilantro, green onions, and a pinch of salt. Pulse again to combine everything nicely.
Take a large bowl and add the shredded cabbage. Toss it with about 1/3 cup of the garlic sauce you just made.

For the salsa, de-seed the jalapeño (if desired) and chop it. Add it to a bowl with diced pineapple, roughly chopped cilantro, orange juice, lime juice, and a pinch of salt. Mix it all together.
Now, to assemble the tacos, take warm tortillas and stuff them with the smashed avocado, cabbage slaw, salsa, and roasted shrimp. Drizzle with the garlic sauce and top with any additional salsa for extra flavor.

How to serve Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Serve the tacos warm, placing them on a large platter for everyone to enjoy. Provide extra garlic sauce and salsa on the side, so guests can add more to their liking. Pair with a fresh salad, rice, or chips for a complete meal. A refreshing drink, like lemonade or iced tea, will balance the spicy flavors perfectly. Enjoy with family or friends for a delightful dining experience!

How to store Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

To store leftovers, place any unused shrimp, slaw, and salsa in airtight containers. Shrimp can be refrigerated for up to 2 days. The cabbage slaw will keep well but may lose some crunch. The salsa should also be eaten within 2 days for the best taste. Warm the shrimp gently in the microwave or on a stovetop before serving again. However, it is best to assemble the tacos fresh, as the tortillas can become soggy over time.

Tips to make Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Use fresh shrimp if possible for the best flavor and texture.
Adjust the level of spice by using fewer jalapeños or omitting the cayenne pepper altogether.

Feel free to swap out the shrimp for another protein, such as chicken or tofu, if you prefer a different option.
For an added twist, consider adding other toppings like grilled corn, sliced radishes, or diced tomatoes to your tacos.
Make sure to warm the tortillas before serving for better flavor and enjoyment.

Variation

You can customize this recipe by using different proteins or vegetables. If shrimp is not to your liking, try chicken thighs or soft breaded fish instead. For a vegetarian option, consider sautéed mushrooms or black beans as your taco filling. Also, mix up the veggies by adding bell peppers, carrots, or any favorite greens for added color and crunch.

FAQs

1. Can I make the sauce ahead of time?
Yes! The garlic sauce can be made a day in advance. Just store it in the refrigerator in an airtight container. Shake or stir it before serving to mix any separated ingredients.

2. Is it necessary to broil the shrimp?
Broiling is not necessary, but it adds a lovely charred flavor that enhances the overall taste of the shrimp. You can omit this step if you prefer a softer texture.

3. How spicy is this recipe?
The spice level can be adjusted based on your preference. The chipotle chili powder and jalapeños provide heat, but you can reduce or skip these ingredients for a milder taco.

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Print Recipe

A fun and flavorful taco recipe featuring juicy shrimp, sweet pineapple, and a zesty cilantro garlic sauce, all roasted on a single sheet pan for easy cleanup.

Author: Alexandra Roa

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4 servings 1x
Category: Main Course
Method: Baking

Cuisine: Mexican
Diet: Gluten-Free

Instructions

Preheat the oven to 450°F (232°C).

On a baking sheet, toss the shrimp with olive oil, chipotle chili powder, all-spice, ground ginger, dried thyme, cinnamon, cayenne, and a pinch of salt and black pepper. Arrange the shrimp in a single layer. Add the smashed garlic and the jalapeños on the same pan.
Roast for about 6-8 minutes or until the shrimp is cooked. In the last minute, switch the oven to broil and broil the shrimp until lightly charred. Once done, set the shrimp aside.
To make the garlic sauce, squeeze the garlic cloves out of their skins and add them to a blender with the plain Greek yogurt and lime juice. Blend until smooth. Add cilantro, green onions, and a pinch of salt; pulse to combine.

In a bowl, add shredded cabbage and toss with about 1/3 cup of the garlic sauce.
For the salsa, de-seed and chop the jalapeño. Combine it with diced pineapple, chopped cilantro, orange juice, lime juice, and a pinch of salt in a bowl.
To assemble, take warm tortillas and stuff them with smashed avocado, cabbage slaw, salsa, and roasted shrimp. Drizzle with garlic sauce and top with additional salsa if desired.

Notes

Use fresh shrimp for the best flavor. Adjust spice levels by omitting jalapeños or cayenne if preferred. Store leftovers in airtight containers and reassemble the tacos fresh.

Nutrition

Serving Size: 1 serving
Calories: 400

Sugar: 6g
Sodium: 450mg
Fat: 15g

Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g

Carbohydrates: 45g
Fiber: 5g
Protein: 20g

Cholesterol: 220mg

Keywords: shrimp tacos, sheet pan recipe, cilantro garlic sauce, easy tacos, spicy tacos, pineapple salsa