Description
Quick and easy sheet pan shrimp tacos with a flavorful seasoning, served with fresh toppings on warm tortillas. Perfect for a weeknight dinner that’s both delicious and simple to prepare.
Ingredients
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1 cup shredded red cabbage
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
1 avocado, sliced
1 lime, cut into wedges
1/4 cup sour cream
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the shrimp to the bowl and toss until evenly coated with the seasoning mixture.
Spread the seasoned shrimp in a single layer on a large sheet pan.
Bake the shrimp in the preheated oven for 8 to 12 minutes, or until they are pink and opaque.
While the shrimp are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble the tacos, place 2 shrimp on each tortilla, then top with shredded red cabbage, diced red onion, sliced avocado, and chopped cilantro.
Add a dollop of sour cream and a squeeze of lime juice over the top of each taco.
Serve immediately with extra lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 12 minutes