I’m struggling to find the words to describe just how D to the LISH these tacos are! How can something this easy, be THIS GOOD!! Everything in this recipe is trying to be the star of the show, it’s hard to pick my favorite thing! Let’s start with the shrimp! I used jumbo shrimp for this recipe and they baked up perfectly plump and juicy with the amazing chipotle sauce they were bathing in. Their partner in crime on the baking sheet were strips of poblano’s and sweet onions. They roasted up beautifully with a touch of olive oil. I made the most perfect pineapple pico to top the tacos with which was just a simple 4 ingredient pico of pineapple, jalapeño, red onion and cilantro topped off with a fresh squeeze of lime! I can’t think of anything better to top these beauties with than that! I whipped up a super easy lime crema and sprinkled some cotija cheese on top to finish them off! Their canvas was my favorite corn tortillas homemade from my local Mexican grocery store! It doesn’t get any better than this! A simple sheet pan dinner that is perfect for your weeknight dinner plans with a cold Dos Equis or Margarita! ENJOY!
Chipotle Poblano Shrimp Tacos with Pineapple Pico
6
servings20
minutesIngredients
1 1 Package of Frozen Jumbo Shrimp
2 2 Poblano Peppers
1 1 Sweet Onion
1 1 Chipotle Pepper + 1 Tbsp Adobo Sauce
1 Tbsp 1 Olive Oil
12 12 Corn Tortillas
*For the Pineapple Pico*
1 cup 1 Diced Fresh Pineapple
1/2 cup 1/2 Diced Red Onion
1/2 cup 1/2 Diced Jalapeños (About 2)
1/4 cup 1/4 Fresh Chopped Cilantro
1/2 1/2 Lime Fresh Squeezed
*For the Lime Crema*
1/2 cup 1/2 Plain Greek Yogurt
1 1 Lime Zested and Juice of 1/2 the lime
Pinch of Salt
Cotija Cheese, Cilantro and Extra Lime for Garnish
Directions
- To begin, make your pico by chopping your onion and jalapeños. I love using my food chopper for this as it chops everything evenly to a nice small dice
- Next, chop your pineapple using a larger dice
- Chop your cilantro and add to your other ingredients
- Squeeze your lime in and stir well. Store in the fridge until ready to use
- Next, preheat your oven to 425 and slice your poblanos and onions. Coat with olive oil and oven roast for 10 minutes
- Remove from oven, slide peppers and onions over to one side of your sheet pan. Using a blender, blend your chipotle pepper with the adobo sauce to create a nice marinade for your shrimp. Toss your raw, thawed shrimp in with the chipotle sauce and spread it out onto your sheet tray next to your peppers and onions. Roast for 6-8 minutes until shrimp is cooked through
- Remove shrimp and peppers from the oven and build your tacos. Using two corn tortillas, place shrimp and peppers on your tortilla, followed by the pineapple pico, some cotija cheese, lime crema and a squeeze of lime. You could add avocado if you wanted as well! Make your own creation with your favorite toppings and DIVE IN!
Notes
- I have been obsessed lately with developing low point creations to support my weight watchers journey and I have to say, these tacos are sooo good! Leaving off the light sprinkle of cotija cheese, 1 taco is 2 points unless you don’t want to double up on your tortilla. Then, it’s only 1 point! There is so much freshness and flavor in this dinner and with how easy it was to prepare, it will DEFINITELY be on my make again list! I hope you give these beauties a try!