Ingredients

For the Shrimp:
1 1/2 pounds large shrimp, peeled and deveined
1 cup fresh pineapple chunks
1 jalapeño, thinly sliced (seeds removed for less heat)
2 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper, to taste

For the Cilantro Garlic Sauce:
1/2 cup Greek yogurt or sour cream
1/2 cup fresh cilantro, chopped
1 garlic clove
1 tablespoon lime juice
2 tablespoons olive oil
Salt, to taste
Water, as needed to thin

For Serving:
Small corn or flour tortillas
Sliced red cabbage or shredded lettuce
Extra lime wedges
Avocado slices (optional)

Instructions

Marinate the Shrimp:
- In a bowl, toss shrimp, pineapple, and jalapeño with olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
- Let marinate for 15–20 minutes while the oven preheats.
Roast on Sheet Pan:
- Preheat oven to 425°F (220°C).
- Spread shrimp, pineapple, and jalapeño mixture in a single layer on a parchment-lined sheet pan.
- Roast for 10–12 minutes, or until shrimp are pink and cooked through, and pineapple is slightly caramelized.
Make the Cilantro Garlic Sauce:
- Blend yogurt, cilantro, garlic, lime juice, olive oil, and a pinch of salt in a food processor or blender until smooth.
- Add a splash of water to thin, if needed.
Assemble the Tacos:
- Warm tortillas and fill with shrimp mixture. Top with cabbage, drizzle with cilantro garlic sauce, and add optional avocado slices.

Serve:
- Serve tacos warm with lime wedges on the side.