Sheet Pan Shrimp Tacos

Ingredients

• 400g raw peeled shrimp, thawed if frozen
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon smoked paprika
• Salt & pepper
• 2 cups diced fresh pineapple
• ½ small red onion, thinly sliced
• ---FOR SERVING---
• 250ml pickled jalapeno peppers, with their juice
• 1 small handful cilantro
• 2 limes, juiced
• 8–12 corn or flour tortillas, warmed
• 3–4 cups finely shredded iceberg or romaine lettuce
• 2 avocados, diced
• 50g crumbled feta

Directions

1. Heat your oven to 400ºF. Remove the tails from the shrimp and add to a large bowl. Add on the oil, garlic, chili powder, cumin, and smoked paprika and season with salt and pepper and toss well to combine.
2. Transfer the shrimp to a large sheet pan, spreading into an even layer and leaving a bit of room on the sheet pan. Add the pineapple and onion to the bowl and toss with any residual oil and spices and add to the sheet pan. Roast for 8 to 10 minutes until the shrimp are pink and cooked through.
3. Meanwhile, add the jalapenos and their juice to a blender along with the cilantro and lime juice and blitz until smooth.
4. For the tacos, top the warmed tortillas with some lettuce followed by the avocado, shrimp, roasted pineapple and onions, and a scattering of feta. Drizzle with the hot sauce and dig in.