Shrimp Tacos with Pineapple

bon appétit dinner taco seafood shellfish shrimp pineapple avocado jalapeño cilantro sheet-pan dinner

Jenny Rosenstrach

Make 8

Source

Ingredients

1/2 small red onion, thinly sliced

2 tablespoons fresh lime juice

Pinch of sugar

Kosher salt

1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 2 cups)

2 tablespoons extra-virgin olive oil, divided

1 1/4 pounds shrimp, peeled, deveined

1 tablespoon Sriracha

Freshly ground black pepper

8 corn tortillas, warmed

1 avocado, sliced

1 jalapeño, very thinly sliced, seeds removed if desired

1/2 cup cilantro leaves with tender stems

Lime wedges (for serving)

Method

Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.

Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5–8 minutes.

Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.

Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1–2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.

Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.

Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.