Sheet Pan Shrimp Avocado Tacos (Print Version)
Shrimp, fresh veggies, and avocado crema served in warm tortillas for a vibrant, quick Mexican main.
# Ingredients:
→ Proteins
01 -
1 lb (450 g) shrimp, peeled and deveined
→ Vegetables
02 -
1 red bell pepper, sliced
03 -
1 yellow bell pepper, sliced
04 -
1 red onion, sliced
05 -
8 small corn tortillas
→ Spices
06 -
1 tbsp olive oil
07 -
1 tsp chili powder
08 -
1 tsp cumin
09 -
1/2 tsp garlic powder
10 -
Salt and pepper to taste
→ For Avocado Crema
11 -
1 ripe avocado
12 -
1/2 cup sour cream
13 -
1 tbsp lime juice
14 -
Salt to taste
15 -
Fresh cilantro, for garnish
# Steps:
01 -
Preheat your oven to 400°F (200°C).
02 -
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.
03 -
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.
04 -
While the shrimp and vegetables are roasting, prepare the avocado crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth.
05 -
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
06 -
Assemble the tacos by placing the shrimp and roasted vegetables on each tortilla and drizzling with avocado crema. Garnish with fresh cilantro.
# Notes:
01 -
For added heat, include sliced jalapeños in the taco assembly.
02 -
Serve with lime wedges on the side for extra zest.