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My new go-to weeknight tacos, Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce. Spicy roasted shrimp and sweet pineapple stuffed into warmed tortillas with a creamy, roasted garlic sauce, crunchy slaw, and avocado. The spicy tropical shrimp tacos made all on just one sheet pan and in under 30 minutes. These tacos are quick, simple, healthy, and so delicious!
Starting the week off with tropical tacos! If you read yesterday’s favorites post you know my family is planning a trip to the Caribbean this summer. After thinking about that trip, I was inspired to make a fun tropical taco. Of course, they’d be even better if they were enjoyed on a tropical beach in ninety-plus-degree weather…a cool drink with an umbrella would be a great addition too!
I still have a few months until that family trip, but until then, I’m making these tacos. They’re not as exciting as that vacation, but geez, they sure are good. And they’re the easiest to make too!
By looking at the ingredient list, these tacos might seem involved, but they could not be easier or quicker to make. They’re complete with spicy seasoned-up shrimp, the best roasted jalapeño pineapple salsa, and a creamy cooling cilantro lime garlic sauce too.
There’s a lot happening, but I have a few tricks that keep these tacos quick and easy!
Here are the quick details
Start out with the shrimp. I love to roast the shrimp in the oven – so quick and mess free. The shrimp are tossed in a tropical spicy mix of chili powder, all-spice, ginger, thyme, and cayenne pepper. It’s very, very Caribbean-inspired.
On the same pan as the shrimp, I also roast up the garlic for the garlic sauce, and the jalapeño for the salsa.
Just throw everything into the oven and roast. The shrimp cooks in less than ten minutes, so these really do come together quickly. I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil for that extra little touch. Just be sure to watch closely, broilers work quickly!
Now, that garlic sauce
For the garlic sauce, I grab those two roasted garlic cloves from the sheet pan and puree them with a little greek yogurt. I then add plenty of cilantro and green onions.
It’s best to keep this sauce on the simpler, cool side since both the shrimp and the pineapple have a nice kick to them. This sauce provides the perfect balance.
And lastly, the salsa…my favorite
We all know how much I love a fruity salsa. I include them in most of my taco recipes and prefer them to a tomato-based salsa any day.
But this roasted jalapeño pineapple salsa…it’s all done up. And it’s my favorite salsa yet. For one, the roasted jalapeño is a game-changer. It adds a smokiness to the sweet pineapple that’s so delicious. My next non-traditional secret? A squeeze of orange juice in addition to fresh lime juice. It carries out the tropical flavors and vibes and adds an extra special citrus essence to the salsa that’s addictingly good.
I would eat this by the spoonful…
But of course, it’s better when piled into these tacos.
So layer up a little smashed avocado, creamy slaw, salsa, and shrimp then drizzle over that garlic sauce. Looks fancy and like these tacos took hours to prepare, but in reality, they take thirty minutes – tops.
Got to love that, and what’s even better? They taste pretty darn amazing too. Perfect weeknight taco to keep dinner fresh and exciting!
Looking for other tropical recipes? Here are a few…
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
Lastly, if you make these Sheet Pan Jalapeño Pineapple Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Servings: 6
Calories Per Serving: 265 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- warm tortillas and smashed avocado, for serving
Garlic Cilantro Sauce
- 2 cloves garlic, smashed
- 1/2 cup plain Greek Yogurt or sour cream
- 2-3 tablespoons fresh lime juice
- 1/4 cup chopped green onions
- 1/2 cup fresh cilantro
- 2-3 cups shredded green cabbage
Roasted Jalapeño Pineapple Salsa
- 1-2 jalapeños
- 1 cup diced pineapple
- 1/2 cup cilantro, roughly chopped
- juice from half an orange (about 1/4 cup)
- juice of 1 lime (about 2 tablespoons)
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.3. To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine. 4. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce. 5. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt. 6. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.
Excellent flavor, and easy to follow recipe. I made half the slaw dairy-free by using dairy-free yogurt- both versions were great. Trust the spice level with the jalepenos and seasoning- it’s perfectly balanced when it all comes together in taco form!!
Hey Evie,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Any chance you have the rest of the nutritional Information?
Hey Diana,
So sorry, I am only able to offer an estimated calorie count at this time. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was just delicious — will absolutely make these again. My husband and son LOVED them. However, the prep time was much more than 15 minutes — more like 25 — and I’m very experienced in the kitchen. Also, the garlic and jalapeno needed about 15 minutes to roast — not 6-8 minutes.
Hey Elizamae,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! Sorry this took you longer than expected. ☀️xTieghan
Forgot to rate recipe. Five star all the way.
Thanks again Andrea!
Taco Tuesday epic meal tonight. Absolutely love this flavor combination. Def recipe rotation repeat. Thank you!
Hey Andrea,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Made this for dinner. It was delicious!! The pineapple salsa was amazing!! Going to try the grilled veggie sandwich this week!!
Thank you!!
Hey Roselene,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Can you tell me what size corn tortillas you would suggest? And, I see to warm them over the gas stove element, but how do you suggest keeping them warm for a crowd? I have a tortilla warmer, would that work? I’d hate to lose the crisp, or do I just need to make sure they are warm and pliable? Would you assemble them as directed and bring them out to the crowd or have your guests assemble themselves?
Hey Kim,
I used 6 inch tortilla shells. However you want to warm them is up to you. I just keep them covered with a dish towel when making for a crowd. I would have guests assemble these themselves:) I hope you love the recipe! xTieghan
This was good, but the recipe as written is confusing. You have warmed tortillas although you never warmed them. Are the jalapeño and garlic the same ones you roasted? If so, did you deseed the jalapeño before or after you roasted it, etc. ?
Hey Melissa,
Thanks for giving the recipe a try, sorry for any confusion. I use warmed tortillas, how you warm them is up to you, which is why this in not specifically included in the instructions. Yes, the jalapeño and garlic are the same ones you roasted, those are the only ones listed in the ingredient list. If you like less heat you should deseed the jalapeño if you like more heat you should leave the seeds. I hope this helps! xTieghan
So yummy, thank you!!
Hey Janna,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Amazing recipe !!! Each component was delicious! Shrimp was soooo good!! I baked/broiled it a bit longer then the directions . NO leftovers!!!! Thanks for another great recipe!!
Hey Vanessa,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Tieghan, I made these tacos tonight, half with shrimp and the other half with cauliflower (I don’t eat meat), my husband and I just absolutely loved it. Thank you for sharing your recipes.
Hey Jennifer,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
These were soooooooo good!
Hey Joy,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Hey – can’t wait to make these, but I was hoping to do them for a picnic, do you think I can make everything a day ahead & pack. Then put together at the picnic?
Hey Jami,
Sure, I think that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
Holy delicious tacos batman! Each element was crazy good on its own, but together . . . shrimp taco perfection!
Hey Emily,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Do you think you could put these on the grill instead of in the oven? They look amazing but it’s currently 91 degrees and the thought of firing up the oven makes me twitchy ?
Hey Jennifer,
Sure, I think these would be fantastic on the grill! I hope you love the recipe, please let me know if you give it a try! xTieghan