Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 2 cups fresh pineapple (chunked)
- 1–2 jalapeños (sliced)
- 1 red bell pepper (sliced)
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt and black pepper to taste
- small tortillas (corn or flour)
- 1/2 cup plain yogurt
- 1/4 cup fresh pineapple (for sauce)
- 1 small jalapeño (for sauce)
- 2 tbsp fresh cilantro
- 1 tbsp lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange shrimp, pineapple, jalapeños, and red bell pepper on a sheet pan.
- Drizzle with olive oil and season the mixture with paprika, cumin, garlic powder, salt, and black pepper.
- Toss the ingredients to ensure everything is well-coated and spread them in a single layer.
- Roast in the oven for 10–12 minutes, or until the shrimp turns pink and is thoroughly cooked.
- For the sauce, blend yogurt, fresh pineapple, jalapeño, cilantro, lime juice, and a pinch of salt until smooth.
- Heat the tortillas in a pan or microwave before using them.
- Assemble tacos by filling tortillas with the shrimp mixture.
- Drizzle the prepared sauce over the tacos and add any optional toppings you prefer.
- Serve the tacos hot.
Last Step:
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For extra flavor, marinate the shrimp in spices for a few minutes before cooking.
Feel free to customize the toppings based on personal preference, such as avocado or cheese.
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg