Pan-Roasted Pineapple and Shrimp Tacos with Spicy Honey Yogurt
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes about: 8 tacos if using tortillas roughly 5.5” x 5.5
What can you do with 20 minutes, a baking sheet, and a super hot broiler? You can make these quick and easy tacos. If you're using frozen shrimp, throw them in a resealable bag and sit them in a bowl of cool running water in the sink for 10-15 minutes to thaw. To get the right pineapple, choose one that's fragrant, feels a little heavy for its size, and gives slightly when pressed at the base.
Pineapple and Shrimp Ingredients
3 green onions, trimmed, finely sliced, white parts discarded
1 cup pineapple cut into ½-inch thick pieces
2 tablespoons extra-virgin olive oil, divided
¾ pounds shrimp, peeled, deveined
¼ teaspoon smoked paprika
4 garlic cloves, minced
1 tablespoon Yuzu soy sauce or regular soy sauce
1 tablespoon Hatch Chili Sauce
1 serrano pepper, seeds removed, diced
coarse kosher salt
freshly ground black pepper
Yogurt Ingredients
1 tablespoon honey
1 tablespoon Sriracha
¾ cup non-fat Greek yogurt
juice from ½ of lime
¼ fine sea salt, plus more to taste
To Serve
8 corn tortillas, warmed
lime wedges
½ cup cilantro leaves
radish, sliced
Spicy Honey Yogurt
Yogurt Preparation
In a small bowl, combine yogurt, lime juice, fine sea salt, honey, and Sriracha. Stir to mix and set aside.
Pineapple and Shrimp Preparation
Heat oven to 425° degrees F.
In a medium bowl, combine shrimp, pineapple, garlic, olive oil, paprika, soy sauce, Hatch Chile Sauce, serrano pepper, salt, and pepper.
Toss to coat and arrange on a rimmed baking sheet in a single layer. Roast in the oven for 8 minutes.
Turn the broiler on high. Caramelize on the top rack for an additional 2 minutes.
Remove from the oven and transfer to a medium bowl for serving. Garnish with green onions.
To serve
Serve roasted pineapple and shrimp with warmed tortillas, cilantro, sliced radish, Spicy Honey Yogurt, and lime wedges.
