Ingredients

The following ingredients have 6 Servings
  • 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
  • kosher salt and pepper
  • corn or flour tortillas
  • sliced avocado, lettuce, or cabbage, for serving
  • 4 tomatillos, husked and halved
  • 1 jalapeño
  • 2 cloves garlic, skin on
  • juice of 1 lime
  • juice from half an orange
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup diced pineapple
  • 1/4 cup diced mango

Instruction

  • 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the shrimp, olive oil, chili powder, all-spice, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred. 3. Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth.  Stir in the pineapple, mango, and a pinch of salt. 4. Stuff the shrimp into the warmed taco shells, and top with the Roasted Jalapeño Pineapple Salsa Verde, avocado, and lettuce. Enjoy!