Sheet Pan Shrimp Tacos
- Ready In:
- 28mins
- Ingredients:
- 19
- Yields:
-
8 Tacos
- Serves:
- 4
ingredients
- 1⁄2 teaspoon cooking spray
- 8 corn tortillas
- 1 lb uncooked peeled and deveined shrimp
- 1 1⁄4 teaspoons cumin
- 3⁄4 teaspoon chili powder
- 1⁄2 teaspoon spanish smoked paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- i med avocado, chopped
- 1 cup sour cream
- 1 limes, cut into wedges or 1 tablespoon lime juice
- 1 (8 ounce) package coleslaw mix, for the slaw
- 1⁄2 teaspoon salt
- 2 green onions, thinly sliced
- 1⁄4 cup chopped cilantro
- 1 -2 garlic clove, finely chopped
- 1⁄4 teaspoon black pepper
- 1⁄2 jalapeno pepper, seeded finely chopped
- 1 teaspoon lime juice
directions
- toss to combine all ingredents below the slaw mix.
- let set in fridge at least 1 hour.
- adjust salt and jalapeño if necessary.
- preheat oven to 400f.
- Wrap the tortillas in tin foil.
- dry the shrimp, toss in the cumin, paprika, chili, salt and black pepper.
- place the shrimp on a well sprayed sheet pan wit the tortillas on one corner.
- cook on a center shelf 6 to 8 minutes. the shrimp should be opaque and pink.
- drizzle the cooked shrimp with lime juice.
- fill the tortillas with the shrimp, sour creme, slaw and avocado serve with the lime wedges.
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RECIPE SUBMITTED BY
Dave Clements
Ojo Caliente, New Mexico
I always barbecued and camp cooked but now that I am retired and my wife is disabled I do almost all the cooking. My preference is for recipes that are fairly simple with over the top results.
And most important I still ride my 1940 Indian!!