Recipe: Sheet Pan Shrimp Tacos
These just might be the fastest tacos we've ever made — and they're definitely the freshest and tastiest. You'll toss shrimp with fragrant cumin and spicy chili powder, roast for a few minutes until pink and juicy, and then pile them into warm corn tortillas. Top with a crunchy cabbage slaw, creamy avocado, and cool sour cream, and you have your answer to Taco Tuesday.
In fact, these tacos come together so quickly that you might just find yourself extending the taco tradition to other nights of the week — Taco Thursday, anyone? I say why not when things are this easy!
Your Sheet Pan Is the Key to the Easiest Tacos
No matter the recipe, shrimp is always a weeknight winner because it cooks up in a flash. Roasting it is our preferred method because it's completely hands-off, and makes for perfectly juicy shrimp every time.
While the shrimp roasts on the sheet pan, a stack of corn tortillas wrapped in foil warms up right alongside, so when you pull the pan out the oven, both key components are ready to go. All you have to do is build your tacos and dig in.
To help everything come together quickly come dinnertime, we recommend assembling the slaw the night before. Or, if you're really short on time, opt for your favorite store-bought slaw instead — just don't forget the avocado and sour cream. Regardless of how you get things together, this is the kind of dinner that's sure to go on repeat.
Sheet Pan Shrimp Tacos
Prep time: 5 minutes ; cooking time: 8 minutes
- For the tacos:
uncooked peeled and deveined medium shrimp
1 1/4 teaspoons
Freshly ground black pepper
freshly squeezed lime juice (from 1 lime)
- For serving:
- 1 batch
medium avocado, sliced
Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray.
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.
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.
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.
Fill the tortillas with the roasted shrimp and top with the slaw, avocado, and sour cream. Serve with lime wedges.
Storage: Leftovers will keep for 1 day stored in an airtight container in the refrigerator.