Try this Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 (923g) | ||
Recipe Makes: 1 | ||
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Calories: 908 | ||
Calories from Fat: 233 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 1034.2mg | 318 % | |
Sodium 1245mg | 43 % | |
Potassium 1730.5mg | 46 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 15.9g | ||
Protein 141.4g | 202 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 908
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