Shrimp and Pineapple Sheet Pan Tacos - Recipe by Sara Forte
Ingredients
Taco seasoning:
1 Tbs cumin
2 Tbs chili powder
1 tsp coriander
2 tsp sea salt
1 tsp brown sugar
1tsp paprika
Pinch of pepper
Shrimp:
450 g shrimp, peeled and deveined
1 small red onion, sliced thin
2 jalapeños, sliced, seeded to taste
340 g small cubed pineapple
2 Tbs avocado or olive oil + more for the pan
1/2 Tbs taco seasoning
1 lime, to finish
Avocado pepita sauce:
2 cloves garlic, roughly chopped
3 green onions, white and light green parts, chopped
1 jalapeño, semi-seeded, roughly chopped
1 bundle of cilantro, ends trimmed, roughly chopped
Handful of fresh parsley leaves, roughly chopped
3 Tbs olive oil
60mL water
Juice of 2 limes
2 large ripe avocados
40 g toasted, salted pumpkin seeds
1 tsp sea salt + more as needed
Anywhere slaw:
1/2 red onion, thinly sliced, rinsed
Zest and juice of 2 limes
1/4 tsp sea salt
Dash of hot sauce
Dressing:
2 Tbs avocado oil
3 Tbs mayonnaise or Vegenaise
45mL apple cider vinegar
1/2 tsp Dijon mustard
2 tsp cane sugar
1/2 tsp sea salt
Freshly ground pepper
1 small head of green cabbage
1/2 small head of purple cabbage
1/2 bunch of lacinato kale, de-ribbed and cut into thin ribbons
1 small jalapeño, seeded and thinly sliced
1 bundle cilantro, roughly chopped
60 g toasted, salted pepitas
Corn tortillas
Cotija cheese
Chopped cilantro
Method
Preheat the oven to 220 C.
Combine all the taco seasoning ingredients in a small jar and give it a good shake.
Avocado pepita sauce:
In a food processor, combine the garlic, green onions and jalapeño and blitz a few times to mince. Add the cilantro, parsley, olive oil, water and lime juice and pulse a few times to combine.
Add the flesh of the avocados, pepitas and salt and pulse again until mostly smooth. Add water, 1 tablespoon at a time, to loosen the sauce, if needed. Taste for seasoning and adjust to your preference.
The sauce will store in an airtight container in the fridge for 3 to 5 days.
Anywhere slaw and dressing:
In a large mixing bowl, combine the onion, lime zest and juice, salt and hot sauce and stir to mix. Let that all sit for 15 minutes while you prepare the rest.
Mix up your dressing ingredients and set aside.
Halve and core the cabbages and slice them thin. To your onion bowl, add both cabbages, kale ribbons, jalapeñ, and dressing and toss to coat. Add the cilantro and pepitas and toss again. Taste for seasoning and serve.
Pat the shrimp dry. On an oiled, rimmed baking sheet, combine the shrimp, red onion, jalapeños, pineapple, oil and taco seasoning.
Toss to coat. (This can also be done in a large mixing bowl.) Spread everything in an even layer on the pan. Roast the shrimp on the upper rack for 6 minutes. Turn the heat up to grill and grill it all for 3 minutes until both the shrimp and pineapple begin to brown on the edges. Remove from the oven and squeeze the lime over the shrimp and toss to coat.
Warm the tortillas, then stuff them with a layer of sauce, some shrimp-pineapple mixture, slaw and a sprinkle of cotija and cilantro.
MAKE AHEAD:
Cut up all your vegetables and soak your onions in advance. This can sit dressed and stored in the fridge for a few hours, especially if you prefer your cabbage a bit more tender.
Photo Credits: This is an edited extract from Around Our Table by Sara Forte published by Hardie Grant Books Photography: © Hugh Forte. RRP $55.
