Sheet Pan Shrimp Tacos

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For the tacos:

  • Cooking spray
  • 8 corn tortillas
  • 1 pound uncooked peeled and deveined medium shrimp
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon freshly squeezed lime juice (from 1 lime)

For serving:

  • 1 batch Easy Taco Slaw
  • 1 medium avocado, sliced
  • Sour cream
  • Lime wedges


  1. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray.
  2. Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil. Place the foil packet of tortillas on one corner of the baking sheet.
  3. Pat the shrimp dry and place on the baking sheet. Season with the cumin, chili powder, salt, and a few grinds of black pepper. Toss to combine and spread into an even layer.
  4. Roast until the shrimp are opaque and pink, stirring halfway through, 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine.
  5. Fill the tortillas with the roasted shrimp and top with the slaw, avocado, and sour cream. Serve with lime wedges.


 Leftovers will keep for 1 day stored in an airtight container in the refrigerator.

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