Sheet Pan Shrimp Tacos
Sheet Pan Shrimp Tacos
Ingredients
- Taco shells:
- 8 soft corn tortillas
- Canola cooking spray
- Kosher salt
- Shrimp:
- 1 pound medium shrimp, peeled and deveined with tails removed
- 2 tablespoons olive oil
- 1 diced jalapeño, seeded
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Bang-bang sauce:
- 5 tablespoons sweet chili sauce
- 1/2 cup Greek yogurt
- 2 teaspoons Sriracha sauce
- For serving:
- Thinly shredded red cabbage
Steps
- Heat oven to 350 degrees.
- For the tortillas: Carefully drape the tortillas over two oven racks and bake until crisp, about 10 minutes.
- For the shrimp: Add the shrimp to a lined sheet tray and drizzle with olive oil. Sprinkle with jalapeño, chili powder, cumin, smoked paprika and salt. Toss together and bake for 10 to 12 minutes, until cooked through.
- To make the bang-bang sauce: Combine the chili sauce, Greek yogurt and Sriracha in a small bowl.
- To serve: Add cabbage to the bottom of the taco and add shrimp and the sauce.