Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Sauce

• 1-1/2 pounds large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced or grated
• 2 tsp chili powder
• 1 tbsp low sodium soy sauce
• 1 tbsp sriracha
• flaky sea salt and black pepper
• 2 cups fresh pineapple chunks
• 1 medium shallot, thinly sliced

CREAMY JALAPENO SAUCE

• 1 jalapeño
• 1/2 cup plain Greek yogurt
• juice of 2 limes
• 2 tsp honey
• 1 cup cilantro, roughly chopped
• 1 ear raw or grilled corn, kernels removed from the cob

TO SERVE/TOP

• warmed corn or flour tortillas, plus mashed avocado, for serving