Sheet Pan Shrimp Tacos
If you’re craving fresh, zesty flavors without a mountain of dishes, these Sheet Pan Shrimp Tacos are your new go-to! They’re perfect for busy nights when you want a meal that’s fast, healthy, and packed with bold Southwest-inspired spice. Everything cooks together on a single pan, which means less cleanup and more time to enjoy those crispy shrimp and colorful veggies. Plus, you can customize toppings to please picky eaters or spice lovers alike!
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 2 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 red bell pepper sliced
- 1 yellow onion sliced
- 1 cup shredded purple cabbage
- 8 small flour or corn tortillas
- Lime wedges avocado slices, and cilantro for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment paper if using. In a bowl, toss shrimp with 1 tbsp olive oil and the spice mix until fully coated. Let them sit for 5 minutes to soak up the flavors.
- Spread bell pepper and onion on the sheet pan. Drizzle with 1 tbsp olive oil and toss. Push veggies to one side of the pan to make room for the shrimp.
- Arrange shrimp in a single layer on the empty half of the pan. Roast for 8–10 minutes until shrimp turn pink and veggies are tender with slightly charred edges. Toss veggies halfway!
- Warm tortillas in the oven for 1–2 minutes (wrap them in foil first) or in a dry skillet. Fill each tortilla with shrimp, veggies, shredded cabbage, avocado, and a squeeze of lime. Top with cilantro and dig in!