Some evenings, you just want dinner without the usual fuss—something that feels fresh but doesn’t keep you stuck in the kitchen forever. That’s exactly where these sheet pan shrimp tacos fit in. There’s something about the smell of spices roasting in the oven while you toss together a lively cabbage slaw that makes the whole house feel a little more inviting, even after a long day.
One night, I remember juggling a phone call and trying not to burn the tortillas while the shrimp baked away. The kitchen felt a bit chaotic, but the bright citrus notes mingling with the smoky spices brought everything back to balance. And those tacos? Perfectly tender shrimp nestled in warm corn tortillas, topped with that crunchy slaw and a drizzle of creamy avocado sauce. It was a little messy, and I probably spilled some slaw on the counter, but it was exactly what I needed.
- Ready in less than 30 minutes—because sometimes quick is the only way to go.
- Sheet pan cooking means minimal cleanup, even if you’re distracted by a million other things.
- The balance of smoky, fresh, and creamy flavors keeps each bite interesting, though the simplicity means it’s not fancy—but, hey, that’s kind of the point.
- It’s flexible enough for whatever you have on hand, which is handy when the fridge is half empty.
If you’re worried about how to handle the avocado sauce or getting the slaw just right, don’t stress—it’s forgiving. The avocado sauce can be a bit thicker or thinner depending on your mood or how much water you add, and the slaw is wonderfully crunchy either way.
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Sheet Pan Shrimp Tacos
- Total Time: 27 minutes
- Yield: 4 1x
Description
Quick and flavorful sheet pan shrimp tacos with a zesty seasoning, fresh cabbage slaw, and creamy avocado sauce. Perfect for an easy weeknight dinner.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 cup sour cream
1 ripe avocado, peeled and pitted
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 cup water
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shrimp, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the shrimp are evenly coated.
Arrange the seasoned shrimp in a single layer on a large sheet pan.
Place the sheet pan in the oven and bake for 10 to 12 minutes, or until the shrimp are pink and cooked through.
While the shrimp are baking, prepare the cabbage slaw by combining shredded green cabbage, chopped cilantro, diced red onion, fresh lime juice, and salt in a medium bowl. Toss well and set aside.
To make the avocado sauce, place the sour cream, avocado, lime juice, salt, and water in a blender or food processor. Blend until smooth and creamy. Add more water if needed to reach desired consistency.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble the tacos, place a few shrimp on each tortilla, top with a generous amount of cabbage slaw, and drizzle with the avocado sauce.
Serve immediately with extra lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Using a single sheet pan really helps keep things straightforward. You don’t need any fancy equipment—just a baking sheet and a bowl for mixing. Warm the corn tortillas in a skillet to get that perfect soft texture, and you’re set. If you want to switch things up, I’ve sometimes swapped the cabbage for a mix of spinach and shredded carrots, or even added a bit of pickled jalapeño for a kick. Sometimes I toss a little extra lime juice on the shrimp after baking—it feels like a small luxury when the day’s been long.
Does the shrimp cook too fast sometimes? Yeah, if you’re not watching, it can. But that’s why it’s great to keep an eye on the oven and pull them out when they just turn pink. And if you have leftovers, the shrimp reheat well, though the slaw is best fresh.
Sheet pan shrimp tacos aren’t just dinner; they’re a little moment of calm in the evening rush. Go ahead, give them a try—your taste buds will thank you.