Hello, friends! I am back, even just for a short while. You might be aware that the reason I have taken a very long hiatus from blogging is for very good reason. For the last six months, I have been in the throws of grad school which, to be honest, I completely underestimated in terms of what effects it would have on my life! No more pleasure cooking on weeknights, way less time hanging, eating and drinking leisurely with friends, way more time eating out of Tupperware and a whole lot more stress. Regardless, it’s been a challenging yet rewarding experience thus far and I’m happy to be enriching my life this way for the next two years. More importantly though, I am now on spring break for the next two weeks which means I am back, even if only for a hot sec.
So what’s new with me? Grad school, yes, but also this little thing in my life called wedding planning and now honeymoon planning. Cole and I are less than six months away from the big day and I cannot even stand it! Even more exciting though is that we pulled the trigger on an epic honeymoon just days after our wedding day to celebrate this amazing milestone in our lives. Where did we choose to go on this epic honeymoon, you might ask? Mexico City and Tulum, baby!
When choosing any place to travel, my decision is 10-20% on the amazing culture, architecture and Instagramability and 80-90% based on the food. You guys, it’s me. Hungy Ali. It is always about the food! Plus, Cole and I have always dreamed about an adventurous yet relaxing honeymoon to two Mexico hot spots for soaking up some amazing culture, sun and, of course, tacos for dayssssss.
Inspired by our upcoming trip to Mexico City and my inherent love for tacos and of course celebrating my two-week break from grad school, I whipped up a new favorite taco recipe that is equally delicious and easy. In fact, this recipe is what I even like to call “grad school” friendly aka suitable for all my fellow busy peeps. These gorgeous and vibrant shrimp tacos have it all: they’re spicy, sweet, smokey, zesty and fresh. What’s even better is this recipe comes together in less than 30 minutes thanks to harnessing the power of multi-tasking and the wonder of a sheet pan. While the pineapple is roasting and becoming caramelized perfection, your shrimp is marinating in a simple two-ingredient marinade and your red onions are pickling away. It’s a recipe as smart as it is delicious and one that will satisfy my taco fix for now until I feast on the real deal on our honeymoon!
Sheet Pan Spicy Shrimp and Pineapple Tacos
Inspired by Bon Appetit’s recipe
- 1/2 small red onion, thinly sliced
- Juice of two limes, plus more for serving
- 1 teaspoon sugar
- Kosher salt
- 1/2 medium pineapple, peeled, cored and diced – or you could totally take the easy route and buy that ish pre-sliced in the produce section or even buy the canned version #storeboughtisfine
- 2 tablespoons olive oil
- 1 1/2-2 pounds shrimp, peeled, deveined
- 1 1/2 tablespoons Sriracha
- Freshly ground black pepper
- 8 corn tortillas, warmed – there’s no substitute for La Tortilla Factory tortillas!
- Jalapeño slices, for serving
- Avocado slices, for serving
- Cilantro leaves, for serving
Preheat broiler on high. Toss red onion, juice of 1/2 limes, sugar, and a pinch of salt in a small bowl. Set aside.
Toss pineapple and half of olive oil on a sheet pan and arrange in a single layer. Broil pineapple until lightly carmelized around the edges, 5–8 minutes.
While pineapple is roasting, toss shrimp, Sriracha, salt, pepper, remaining lime juice and olive oil in a bowl until shrimp are evenly coated.
Remove baking sheet from broiler and give pineapple a toss with a spatula to ensure even caramelization. Arrange shrimp in a single layer on empty half of sheet pan. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler, turn shrimp and broil again for another minute. Serve shrimp and pineapple on warmed tortillas with avocado, cilantro, jalapeño, pickled red onion and more lime wedges.