Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeno Special Sauce

A few weeks back I was in a cooking rut but knew Half Baked Harvest could get me out of it.  I stumbled upon her Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeno Special Sauce and was instantly intrigued.  I would say this was one of her simplest and tastiest recipes I have tried - it was so easy to cook everything on one sheet pan then mix up the sauce in my mini food processor - and before I knew it I was eating some delicious tacos!  You could probably make this even easier by using canned pineapple chunks or canned corn too, which would be perfect come winter time.  I'm already craving making these again and suggest you do the same!  Oh, and if you're worried about spice, roasting the jalapeno and removing the seeds takes away most of the heat, but you could always just use half the pepper if you're extra worried {though you need not be}.  Enjoy!

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeno Special Sauce 

Ingredients

Tacos

1 1/2 lbs large shrimp, peeled and deveined

2 Tblsp olive oil

3-4 cloves garlic, minced

2 tsp chili powder

1 Tblsp low sodium soy sauce

1 Tblsp sriracha

Salt & Pepper

2 cups fresh pineapple chunks

1 medium shallot, thinly sliced

Creamy Jalapeno Special Sauce

1 jalapeno

1/2 cup plain Greek yogurt

Juice of 2 limes

2 tsp honey

1 cup cilantro, roughly chopped

1 ear raw or grilled corn, kernels removed from cobb {if using raw, heat up in a frying pan for a few minutes to get a slight char}

warmed corn or flour tortillas

avocado, for topping

feta or cotija cheese, for topping

Instructions

1. Preheat oven to 425.

2. On a baking sheet, toss together shrimp, 1 Tblsp olive oil, garlic, chili powder, soy sauce, sriracha, and pinch each of salt and pepper.  Arrange in a single layer on one side of pan.  On other half of pan, add pineapple, shallot, and jalapeno.  Toss with 1 Tblsp olive oil.  Transfer pan to oven and roast 8-10 minutes or until shrimp is cooked.  Turn oven to broil and broil for 1-2 minutes until pineapple is slightly charred.

3. Remove from oven and toss shrimp and pineapple together.  Set aside.

4. To make sauce, de-seed jalapeno if desired.  Add to blender along with yogurt, juice of 1 lime, honey, and 1/4 cup cilantro.  Blend until smooth and season with salt.

5. Toss together remaining 3/4 cup cilantro, corn, juice of 1 lime, and pinch of salt.  Set aside.

6. To assemble tacos, fill tortillas with shrimp and pineapple mixture and drizzle with jalapeno sauce.  Top with avocado, cheese, and corn mixture.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie