Ingredients
1 lb. shrimp, peeled, deveined and tails removed
1 tbsp. extra-virgin olive oil
2 tbsp. lime juice
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. cayenne (optional)
1 tsp. kosher salt
1 1/2 c. thinly sliced green cabbage
1/2 c. cilantro
1 tbsp. extra-virgin olive oil
Juice of 1 lime
Kosher salt
1 medium red onion, sliced
1 pineapple, cored and chopped into 1/2-inch pieces (about 2 cups)
2 tbsp. extra-virgin olive oil, divided
Flour tortillas
Lime wedges
Freshly chopped cilantro
Avocado, sliced
Sour cream
Thinly sliced radish (optional)
Preparation
Step 1Prepare shrimp: preheat oven to 425°. Pat the shrimp dry with a paper towel before transferring them to a large bowl. Add oil, lime juice, garlic, chili powder, cumin, cayenne (if using), and salt. Let shrimp marinate for at least 15 minutes. Step 2For slaw: Combine cabbage, cilantro, oil, lime juice, and a pinch of salt in a medium bowl. Move slaw to the fridge while you prepare tacos. Step 3Add onions to ⅓ of the sheet pan and toss with 1 tablespoon of oil and 1 tbsp water. Add pineapple to the next ⅓ and toss in 1 tablespoon of oil. Finally, add shrimp to remaining ⅓ of the pan in an even layer. Roast until shrimp is cooked through, about 12 - 15 minutes.Step 4To assemble tacos, lay down a layer of slaw in a tortilla, then add a mixture of shrimp, onions, and pineapple and top with cilantro, avocado, sour cream, and radish, if using.
Have you made these yet? Let us know how it went in the comments below!
