Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Need a quick meal on a weeknight? These tacos, Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeno sauce is the perfect blend of sweet, tangy, and spicy. Make sure you warm the tortillas before you stuff them with the roasted garlic shrimp and pineapple and top them with a creamy, roasted jalapeno special sauce. Top with kernels of corn, fresh off the cobb, or add some fresh cilantro and you'll have a crowd pleaser that is quick and healthy for yourself and your family.
Serves 6
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
Nutritional Information:
220 calories
Cannabis Infusion:
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
Nutritional Information:
220 calories
Cannabis Infusion:
- Use your canna-infused oil and drizzle it over the brussel sprouts and salmon. You can always add a little more on top of the salmon and gently rub the oil into salmon filet. I like to take a fork and poke around the flesh of the salmon and then add my canna-oil.
The Stuff You'll Need:
Creamy Jalapeno Special Sauce
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3-4 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- flaky sea salt and black pepper
- 2 cups fresh pineapple chunks
- 1 medium shallot, thinly sliced
Creamy Jalapeno Special Sauce
- 1 jalapeño
- 1/2 cup plain Greek yogurt
- juice of 2 limes
- 2 teaspoons honey
- 1 cup cilantro, roughly chopped
- 1 ear raw or grilled corn, kernels removed from the cob
- warmed corn or flour tortillas, plus mashed avocado, for serving
Pay Attention to the Directions:
Preheat oven to 425 degrees F.
On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
Remove from the oven and toss the shrimp and pineapple together. Set aside.
To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!
Preheat oven to 425 degrees F.
On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
Remove from the oven and toss the shrimp and pineapple together. Set aside.
To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!
