Pineapple Sheet Pan Shrimp Tacos

Heather Berryhill is back for us this afternoon with another easy at-home recipe. In today's cooking corner she's going to show us how to make one pan pineapple shrimp tacos.

INGREDIENTS:

1. 1 1/2 LBS LG SHRIMP, PEELED AND DEVEINED
2. 2 TBSP EXTRA VIRGIN OLIVE OIL
3. 3-4 CLOVES GARLIC, MINCED OR GRATED
4. 2 TSP CHILI POWDER
5. 1 TBSP LOW SODIUM SOY SAUCE
6. 1 TBSP SRIRACHA
7. SALT & PEPPER
8. 2 C FRESH PINEAPPLE CHUNKS
9. 1 MEDIUM SHALLOT, THINLY SLICED
10. 1 JALAPENO
11. 1/2 C PLAIN GREEK YOGURT
12. JUICE OF 2 LIMES
13. 2 TSP HONEY
14. 1 C CILANTRO, ROUGHLY CHOPPED
15. 1 EAR RAW OR GRILLED CORN

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. On a baking sheet, toss together the shrimp, 1 tbsp olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper
3. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeno. Toss with 1 tbsp olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked.
4. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
5. Remove from the oven and toss the shrimp and pineapple together. Set aside.
6. To make the sauce, de-seed the jalapeno, if desired. To a blender, add the yogurt, roasted jalapeno, juice of 1 lime, honey, and ¼ c cilantro. Blend until smooth. Season with salt.
7. Toss together the remaining ¾ c cilantro, the corn, juice of 1 lime, and pinch of salt.
8. Stuff the shrimp and pineapple into the warmed corn or flour tortillas.