Sheet Pan Chili-Lime Shrimp Tacos with Pineapple Salsa
Yields 4
For the Salsa
  1. ½ Del MonteⓇ Pineapple, cored and roughly chopped
  2. 2 habanero chilis, roughly chopped
  3. ½ Del MonteⓇ onion, roughly chopped
  4. ¼ cup juice from Del MonteⓇ Limes
  5. ½ teaspoon fine sea salt
  1. 1 pound medium shrimp, shelled and deveined
  2. 2 Del MonteⓇ Red Bell Peppers, sliced into ¼ ” strips
  3. 1 Del MonteⓇ Onion, sliced
  4. 3 tablespoons olive oil
  5. 2 tablespoons chili powder
  6. 2 tablespoons juice from Del MonteⓇ Limes
  7. 1 teaspoon fine sea salt
Taco Fixings
  1. Corn tortillas
  2. Chopped cilantro
  3. Lime wedges
  1. Preheat oven to 400℉.
  2. To a food processor or blender, add pineapple, habaneros, onion, lime juice, and salt. Puree until smooth. Transfer to a bowl and set aside.
  3. In a large bowl, toss together shrimp, bell peppers, onion, oil, chili powder, lime juice, and salt. Transfer to a sheet pan and roast until vegetables are crisp tender and shrimp is cooked through, about 5 minutes.
  4. To serve, fill corn tortillas with shrimp and vegetables, drizzle with salsa and garnish with cilantro and a squeeze of fresh lime juice.
Del Monte Fresh Produce N.A., Inc