sheet pan hot honey shrimp tacos with pineapple salsa verde
The perfect easy late summer taco for this Taco Tuesday shit people go ape over.
Ingredients
- 1 lb large or extra large shrimp, peeled and deveined
- 1/4 cup honey
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2-1 tsp cayenne pepper, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 corn or wheat tortillas
- shredded lettuce, cilantro garlic sauce (recipe below), chopped cilantro, and cotija cheese, for serving
pineapple salsa verde
- 2 cups pineapple, diced
- 1/2 cup salsa verde, homemade or store bought
- 2 tbsp tequila (optional)
cilantro garlic sauce
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
- 1/3 cup fresh cilantro
- 3 green onions
- 3 cloves garlic
Instructions
- Preheat oven to 450 degrees. Grease a large baking sheet, or line with parchment.
- In a large bowl, whisk together the honey, smoked paprika, chipotle chili powder, cayenne pepper, garlic and onion powders, and a pinch of salt and pepper. Toss the shrimp with the honey mixture until thoroughly coated.
- Spread the shrimp onto the baking sheet. Bake 8-10 minutes, turning once halfway through baking, until opaque and the sauce caramelizes onto the shrimp. If desired, turn the broiler up for the last 1-2 minutes. DO NOT DO THIS IF YOU USE PARCHMENT OR THERE WILL BE A FIRE IN THE HOLE.
- Meanwhile, combine the pineapple, salsa verde, and tequila (if using).
- To make the yogurt sauce, combine the ingredients in the bowl of a food processor. Whip until smooth. Taste and adjust salt and pepper as needed.
- Char the tortillas on a dry skillet or directly on the burner of a gas stovetop. Spread lettuce on the bottom of the tortillas, then add a few spoonfuls of the pineapple salsa verde. Top with shrimp, more verde, and a dollop of yogurt sauce. Finish with fresh cilantro and cotija.