EASY Sheet Pan Shrimp Tacos with Roasted Pineapple Salsa

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

3

Cut off the top and bottom of the pineapple and discard.

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Prep the Pineapple

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3

Standing the pineapple up, remove the outer skin by cutting  from top to bottom and rotating as you go.

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Trim the Pineapple

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3

Cut the pineapple from top to bottom, straight through the core, in half and then into quarters.  Stand each quarter up and cut from top to bottom to remove the core.

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Remove the Core

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3

Cut each quarter, crosswise, into ½-inch thick slices.

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Cut into 1/2-inch slices

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3

Toss the pineapple with olive oil, salt and pepper and spread out on a sheet pan. Broil for 5 minutes, flip pieces, and broil another 5 minutes.

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Broil the Pineapple

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3

Marinate the shrimp by combining the lime juice and spices and toss well to coat all of the shrimp.

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Marinate the Shrimp

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3

Remove the pineapple from the oven and transfer it to a plate to cool. Reduce the oven temperature to 400 degrees.

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Cool the Pineapple

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Prep the rest of the salsa ingredients, combine, and set aside until the pineapple is cool.

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Prep the Salsa

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3

Make the avocado sauce by combining all of the ingredients in the bowl of a food processor or blender and blend until creamy.

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Make the Avocado Sauce

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3

Spread the marinated shrimp in the sheet pan and roast for about 8 minutes.

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Roast the Shrimp

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3

Using a cast iron pan or an open flame, char the corn tortillas on both sides.

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Char the Tortillas

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When ready to serve, push the shrimp to one side and add the rest of the parts of the dish. Bring the sheet pan to the table and enjoy!

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Time for Dinner!

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