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Ingredients
Scale
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
- Warm tortillas and smashed avocado, for serving
- 2 cloves garlic, smashed
- 1/2 cup plain Greek yogurt or sour cream
- 2–3 tablespoons fresh lime juice
- 1/4 cup chopped green onions
- 1/2 cup fresh cilantro
- 2–3 cups shredded green cabbage
- 1–2 jalapeños
- 1 cup diced pineapple
- 1/2 cup cilantro, roughly chopped
- Juice from half an orange (about 1/4 cup)
- Juice of 1 lime (about 2 tablespoons)
Instructions
- Preheat the oven to 450°F.
- Combine shrimp with olive oil, spices, and seasonings in a bowl.
- Spread shrimp on a baking sheet with garlic and jalapeños, roast for 6-8 minutes.
- Blend roasted garlic, Greek yogurt, and lime juice for the sauce, then mix in green onions and cilantro.
- Toss shredded cabbage with cilantro garlic sauce.
- Mix chopped jalapeños with pineapple, cilantro, orange juice, and lime juice for salsa.
- Warm tortillas and layer with avocado, cabbage slaw, shrimp, and salsa. Drizzle with sauce.
Notes
Keep jalapeño seeds for extra heat if desired.
Arrange shrimp in a single layer for even cooking.
Adjust lime and orange juice to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 18
- Cholesterol: 150