Sheet Pan Shrimp Avocado Tacos

Sheet Pan Shrimp Tacos with Avocado Crema are a simple and colorful way to get dinner on the table fast with punchy flavors and a creamy topping that will win over any taco night crowd. This recipe brings together sweet roasted peppers, tender shrimp, and a zesty avocado sauce all tucked into soft corn tortillas, making every bite feel fresh and light.

I remember the first time I served these for a busy weeknight dinner and everyone was amazed by how quickly it came together and how fun it was to drizzle the avocado sauce over their own tacos.

Ingredients

• Shrimp: Use fresh or thawed peeled shrimp for the best texture; medium or large sizes work best and cook evenly on the pan
• Red and yellow bell peppers: Look for firm, bright-colored peppers as they stay sweet when roasted and add a pretty contrast
• Red onion: Adds a mellow sweetness as it roasts; slice it thick for extra flavor
• Corn tortillas: Choose soft, pliable tortillas for best results, and make sure they are labeled gluten free if needed
• Olive oil: Helps the seasonings stick and gets everything golden; use a good extra virgin oil for flavor
• Chili powder: Gives warmth and a smoky undertone; opt for a high-quality blend for balanced heat
• Cumin: Enhances the earthy side of the spice mix; make sure yours is fresh for full aroma
• Garlic powder: Adds savory depth; check the jar is clump-free for easy sprinkling
• Salt and pepper: Flavor boosters that let the other ingredients shine; use flaked sea salt if possible
• Avocado: Choose a ripe avocado with a dark, slightly bumpy skin for a silky smooth crema
• Sour cream: Brings tang and creaminess; Greek yogurt works if you prefer a lighter sauce
• Lime juice: Perks up the crema; look for limes that feel heavy for max juice
• Cilantro: A fresh garnish that wakes up the dish; chop just before serving for the best aroma

Step-by-Step Instructions

Prep the Oven:

Set your oven to four hundred degrees Fahrenheit (two hundred Celsius). It is important to let it fully heat up so the shrimp roast quickly and do not get rubbery.

Season and Combine:

In a large mixing bowl, toss shrimp, sliced red and yellow peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Stir until all pieces are coated in the spices so every bite is flavorful.

Arrange on Sheet Pan:

Spread the shrimp and vegetable mixture in a single even layer on a rimmed baking sheet. Keeping everything spaced apart helps the shrimp roast and not steam for better browning.

Roast to Perfection:

Slide the sheet pan in the oven and roast for ten to twelve minutes. Pull it out as soon as the shrimp turn opaque and pink and the vegetables begin to caramelize so you avoid overcooking.

Make the Avocado Crema:

While the shrimp roast, blend the ripe avocado, sour cream, lime juice, and a pinch of salt in a food processor or use a hand blender. Process until creamy and smooth; taste and adjust salt or lime as needed.

Warm the Tortillas:

Set a dry skillet over medium heat and warm each corn tortilla for about thirty seconds per side. This makes them pliable and brings out their toasted corn flavor.

Assemble the Tacos:

Arrange some shrimp and roasted peppers and onion onto each warm tortilla. Drizzle with avocado crema and scatter fresh cilantro over the top. Serve immediately for the best texture.

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The avocado crema is my favorite part. I love how the freshness tames the smoky flavors in the taco. My kids always ask to help blend it and sneak tastes before we even plate our tacos.

Storage Tips

Store any leftover shrimp and veggies in an airtight container in the fridge for up to two days. The avocado crema can be kept tightly covered with plastic pressed directly on the surface to prevent browning. Assembly is best just before eating since tortillas can get soggy if filled ahead.

Ingredient Substitutions

If you do not have shrimp, swap in strips of firm white fish or even cooked chicken. Breast meat works best for the roasting method. Greek yogurt replaces sour cream easily, and if you forget cilantro, fresh chives or a dusting of lime zest still bring freshness.

Serving Suggestions

These tacos shine with a side of simple black beans or a crisp slaw. For a fun spread, serve bowls of sliced jalapeno, crumbled queso fresco, and extra lime wedges so everyone can build theirs just the way they like.

Cultural Context

Shrimp tacos are a classic in many coastal areas of Mexico, especially where seafood is fresh and abundant. This version gets a modern twist with the sheet pan technique and creamy avocado topping, balancing bright Mexican flavors with weeknight convenience.

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Recipe FAQs

→ How do I prevent shrimp from overcooking in the oven?

Roast shrimp just until they turn pink and firm—about 10-12 minutes—then remove promptly to keep them tender.

→ Can I make avocado crema in advance?

Yes, prepare avocado crema ahead and refrigerate in an airtight container. For best freshness, use within a day.

→ Are these tacos suitable for a gluten-free diet?

Yes, using certified gluten-free corn tortillas ensures this dish remains completely gluten-free and safe for most diets.

→ What other toppings pair well with these tacos?

Sliced jalapeños, shredded cabbage, fresh lime wedges, or pickled onions all enhance the flavor and texture of these tacos.

→ Is it possible to swap shrimp for another protein?

You can substitute shrimp with firm white fish or even chicken strips, adjusting the roasting time as needed.