Save Sheet Pan Shrimp Tacos with Avocado Crema is a vibrant and easy-to-make main dish inspired by Mexican cuisine. This recipe combines seasoned shrimp roasted perfectly alongside bell peppers and onions, topped with a creamy avocado crema and fresh cilantro, all wrapped in gluten-free corn tortillas.
I first created these tacos when craving something lively yet simple for a busy weeknight. Roasting everything together on one sheet pan means less mess and more flavor in every bite.
Ingredients
- Proteins: 1 lb (450 g) shrimp, peeled and deveined
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 red onion, sliced, 8 small corn tortillas
- Spices: 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, Salt and pepper to taste
- For Avocado Crema: 1 ripe avocado, 1/2 cup sour cream, 1 tbsp lime juice, Salt to taste, Fresh cilantro for garnish
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Season Shrimp & Veggies:
- In a large bowl, toss the shrimp, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
- Roast:
- Spread the mixture evenly on a sheet pan and roast in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through.
- Make Avocado Crema:
- While the shrimp and vegetables are roasting, blend the avocado, sour cream, lime juice, and salt in a food processor until smooth.
- Warm Tortillas:
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble Tacos:
- Place the shrimp and roasted vegetables on each tortilla and drizzle with avocado crema. Garnish with fresh cilantro.
Save Sharing these shrimp tacos reminded me of family nights where everyone could build their own and add their favorite toppings. The creamy avocado sauce makes it a hit even for picky eaters.
Required Tools
Baking sheet, mixing bowl, food processor, skillet
Allergen Information
Contains shellfish (shrimp) and dairy (sour cream). Double-check tortilla packaging for gluten-free status.
Nutritional Information
Per serving: Calories 360, Total Fat 16 g, Carbohydrates 30 g, Protein 24 g
Save These sheet pan shrimp tacos are perfect for any night that deserves a little celebration. Fresh, simple, and bursting with flavor, they never last long at our table!
Recipe Questions & Answers
- → What shrimp size works best for this dish?
Medium or large peeled and deveined shrimp cook quickly and maintain a tender texture in sheet pan preparations.
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas can be substituted but be mindful of gluten content if dietary restrictions apply.
- → How do I make avocado crema extra smooth?
Blend avocado, sour cream, lime juice, and salt in a food processor until the mixture turns velvety and creamy.
- → Are there spicy variations available?
Add fresh sliced jalapeños or extra chili powder to the sheet pan mix for a kick of spice in each taco.
- → What sides complement shrimp tacos?
Try pairing with Mexican rice, black beans, or a crisp slaw to round out your meal and add texture variety.
- → How do I store leftovers?
Keep shrimp and vegetables separate from tortillas; refrigerate in airtight containers and consume within 2 days.