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Sheet Pan Hawaiian Pineapple Shrimp Tacos: 15 Min Taste of Paradise

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Enjoy these easy Sheet Pan Hawaiian Pineapple Shrimp Tacos with a vibrant pineapple salsa for a tropical taste of paradise.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 cup fresh pineapple, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 tbsp lime juice
  • 1/2 avocado, diced
  • Optional toppings: sour cream, shredded lettuce, hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Spread the seasoned shrimp in a single layer on a baking sheet.
  4. Roast shrimp for 6-8 minutes, or until pink and cooked through.
  5. While the shrimp is roasting, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, jalapeño (if using), and lime juice. Season with salt and pepper.
  6. Warm the tortillas according to package directions.
  7. Assemble the tacos by filling each tortilla with roasted shrimp, pineapple salsa, and diced avocado.
  8. Add any other desired toppings.

Notes

  • For extra flavor, marinate the shrimp for 15-30 minutes before roasting.
  • If you don’t have fresh pineapple, canned pineapple chunks (drained) can be used.
  • Adjust the amount of jalapeño to your spice preference.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-hawaiian-pineapple-shrimp-tacos/