This whole week, I was thinking it was a day later than it actually was. In other words, the week was LONG. It was even broken up by my first time out to my favorite local brewery, too. A beer on a Tuesday evening with friends I haven’t seen in months? The extrovert in me was doing cartwheels.
Spur of the moment, I snagged a babysitter for tonight so we could do a rooftop dinner with live music (my tennis coach doubles as a singer so I want to show my support!). Gorgeous weather! Nearly the weekend!
Except the weekend is a high of 67. What is the deal? If it isn’t beach weather, it certainly is strawberry picking weather. My friend Kelly is trying to plan a weekend trip up to Michigan and she said, “I would love to pick cherries, strawberries, or blueberries!” My response was immediate and accurate: “Well, strawberries start mid-June and will go for 2 weeks. Cherries are always available for picking around the 4th of July and blueberries don’t start until August. I’m basically a fruit farmer on the weekends.” ALL TRUE. Michigan has amazing fruit and we pick all. Of. The. Fruit.
And then we freeze it and we make smoothies. Or cherry crisps. Or strawberry jam. I seriously love this time of year.
That said, we definitely don’t grow tropical fruit and it’s a shame because there’s nothing better than a bright orange-y mango that’s so sweet it doubles as candy or a ripe pineapple that’s so sweet it nearly melts in your mouth. I’m retiring SOUTH but until that time, there’s always my nose to direct me to ripe fruit.
This sheet pan meal caught my eye with its simple ingredients and 1 dirty dish. Helllllo, who isn’t drawn to that combo? Plus, my kids may be morphing into choosy eaters, but shrimp tend to be a green light always. As are tacos. And pineapple. Hence, these tacos were a go. A hit all around, for sure!
- 1½ lbs large shrimp, peeled and deveined
- 2 Tbsp extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp sriracha
- 2 cups fresh pineapple chunks
- 1 shallot, thinly sliced
- 1 jalapeño
- 1 ear corn, kernels cut from the cob
- 1 cup cilantro, roughly chopped and divided
- juice of 2 lime, limes
- ½ tsp salt, divided
- ½ cup whole milk plain Greek yogurt
- 2 tsp honey
- 10 (6-inch) tortillas, warmed
- Preheat the oven to 425 degrees F.
- On a large, rimmed baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, and sriracha. Arrange shrimp in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with remaining 1 tablespoon olive oil.
- Roast shrimp, pineapple, and jalapeno for 8-10 minutes. Turn the oven to broil (500-550 degrees F) and broil for 1-2 minutes, until the pineapple has charred.
- Meanwhile, toss together corn, ¾ cup cilantro, juice of 1 lime, and ¼ teaspoon salt.
- Add the yogurt, juice of 1 lime, honey, ¼ teaspoon salt, and ¼ cup cilantro to a mini food prep or blender. Once jalapeno is charred, remove the stem and seeds (if less heat is desired). Add it to the blender/food processor and blend until smooth.
- When done cooking and broiling, remove sheet pan from the oven and toss the shrimp and pineapple together.
- Place shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Sauce.
LOVE tacos? Totally. ME TOO. 100. Check out these taco gems:
- Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
- Spicy Shrimp Tacos with Cilantro-Lime Slaw and Creamy Sriracha Sauce
- Mexican Street Corn Chicken Tacos
- Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
- Buffalo Chicken Tacos