What's for dinner? Easy shrimp and pineapple sheet-pan tacos

If you're searching the internet and wondering what to cook for dinner, the answer just got easier.

"Good Morning America" Food is taking the legwork out of dinnertime and helping you find delicious dishes to easily whip up any night of the week.

Sara Forte, founder of the Sprouted Kitchen and SK Cooking Club, has worked at a grocery store, two farms and spent the last decade developing recipes for her blog, which has been turned into two cookbooks and a weekly meal planning program. Her practical approach to food works to fit into everyday life for solo eaters and families alike with a focus on whole, seasonal ingredients.

The mother of two with a hunger-enducing Instagram feed is also an expert at creating options within recipes and tips to make the dish exactly what you like -- more or less spice, different proteins, you name it.

Check out her full recipe below that takes just 30 minutes to get on the table.

Sheet-Pan Shrimp and Pineapple Tacos

Not into shrimp? Forte has a few suggested swaps: tofu, mushrooms or chicken are all great options, and said "you’ll need to add 10 minutes to the cooking time."

Serves: 4 peoplePrep: 10 min
Cook: 20 min
Total: 30 min

Ingredients
3/4 pounds of shrimp - peeled and deveined, patted dry
1 small red onion - sliced thin
2 jalapeños - stemmed, mostly seeded and chopped
2 cups of cubed pineapple
2 tablespoons of extra virgin olive oil or avocado oil
1 1/2 tablespoons of taco seasoning - recipe belowDash of sea salt
Dash of pepper
2 avocados - smashed, for serving
Chopped cilantro for serving
Cotija cheese for serving
8 corn tortillas for serving

How to make your own batch taco seasoning
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon coriander
2 teaspoons sea salt
1 teaspoon brown sugar
1 teaspoon paprika
Pinch of pepper

Directions

Preheat the oven to 425 degrees.

On a sheet pan (lined with parchment if you want super easy clean up), combine the red onion, seeded jalapeno, shrimp and pineapple in the oil, taco seasoning, and salt. This can also be done in a large mixing bowl.

Spread everything in an even layer. Roast the shrimp mixture on the upper rack for 6 minutes. Turn the heat up to a broil and broil all for 3 minutes.

Squeeze the juice of both limes over the sheet pan ingredients and toss to coat.

While the shrimp cook, warm your tortillas over a flame. Smash some avocado onto the bottom of each tortilla, top it with some of the sheet-pan situation. Garnish with cilantro and cotija.

Tips

Make Ahead: If you are making your own taco seasoning, that can be mixed in advance. Chop your pineapple the day before.

Vegetarian Option: The shrimp can be swapped for mushrooms or extra-firm tofu. Drain and dry the tofu before tossing it in the oil and seasoning, and if you can spare it, I would add 10 minutes to the roasting time for both the tofu and mushroom option.

Kid Friendly: We use the Thrive market taco seasoning as it is not super spicy.

Recipe reprinted with permission of Sara Forte from SK Cooking Club.