Ingredients
For the Shrimp:
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1½ lbs large shrimp, peeled and deveined
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2 tbsp olive oil
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2 tsp chipotle chili powder
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1 tsp allspice
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½ tsp ground ginger
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½ tsp dried thyme
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¼ tsp ground cinnamon
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¼ tsp cayenne pepper
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Salt and black pepper to taste
For the Garlic Cilantro Sauce:
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2 cloves garlic
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½ cup plain Greek yogurt
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2–3 tbsp fresh lime juice
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¼ cup chopped green onions
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½ cup fresh cilantro
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Salt to taste
For the Salsa:
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1–2 jalapeños
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1 cup diced pineapple
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½ cup chopped fresh cilantro
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Juice of ½ orange (about ¼ cup)
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Juice of 1 lime (about 2 tbsp)
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Salt to taste
For Serving:
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2–3 cups shredded green cabbage
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Warm tortillas
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Sliced avocado
Instructions
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Preheat Oven:
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Set your oven to 450°F (230°C).
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Prepare Shrimp:
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In a large bowl, toss the shrimp with olive oil, chipotle chili powder, allspice, ground ginger, dried thyme, ground cinnamon, cayenne pepper, salt, and black pepper.
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Spread the seasoned shrimp on a baking sheet.
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Add the garlic cloves and jalapeños to the same sheet.
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Roast:
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Place the baking sheet in the preheated oven and roast for 6–8 minutes, or until the shrimp are cooked through.
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For a charred finish, switch the oven to broil during the last minute of cooking.
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Remove from oven and set aside.
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Make Garlic Cilantro Sauce:
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Squeeze the roasted garlic cloves out of their skins and place them in a blender.
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Add Greek yogurt, lime juice, green onions, cilantro, and salt.
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Blend until smooth.
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Prepare Slaw:
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In a bowl, toss the shredded cabbage with about ⅓ cup of the garlic cilantro sauce.
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Make Salsa:
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Deseed the roasted jalapeños (if desired) and chop them.
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In a bowl, combine chopped jalapeños, diced pineapple, chopped cilantro, orange juice, lime juice, and salt.
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Mix well.
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Assemble Tacos:
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Warm the tortillas.
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Layer each tortilla with a spoonful of slaw, a few shrimp, a scoop of pineapple salsa, and slices of avocado.
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Drizzle with additional garlic cilantro sauce.
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