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Sheet Pan Shrimp Tacos

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.