20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa Verde
Spicy + sweet, served with a delicious roasted tomatillo salsa...made with both pineapple AND mango. All cooked on one sheet pan and ready in 20 mins!
Servings: 6 servings
Calories: 254kcal
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
- kosher salt and pepper
- corn or flour tortillas
- sliced avocado, lettuce, or cabbage, for serving
Roasted Jalapeño Pineapple Salsa Verde
- 4 tomatillos, husked and halved
- 1 jalapeño
- 2 cloves garlic, skin on
- juice of 1 lime
- juice from half an orange
- 1/4 cup cilantro, roughly chopped
- 1/2 cup diced pineapple
- 1/4 cup diced mango
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the shrimp, olive oil, chili powder, all-spice, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred. 3. Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth. Stir in the pineapple, mango, and a pinch of salt. 4. Stuff the shrimp into the warmed taco shells, and top with the Roasted Jalapeño Pineapple Salsa Verde, avocado, and lettuce. Enjoy!
Nutrition
Calories: 254kcal | Carbohydrates: 31g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1106mg | Potassium: 419mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 29.5mg | Calcium: 217mg | Iron: 4.6mg