CRISPY SHEET PAN SHRIMP TACOS

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INGREDIENTS

– Shrimp – Seasonings – Avocado oil – 6″ tortillas – Avocado oil – Tex-Mex shredded cheese – Cabbage – Guacamole – P ickled red onions – S our cream Full Ingredients

Preheat your oven to 450 degrees Fahrenheit. Add the chopped shrimp to a medium-sized bowl and mix with the spices.

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Heat the oil in a large, non-stick frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes.

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Wrap the tortillas in a cloth (or parchment paper) and warm them in the microwave for 30 seconds.

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Brush the oil over a large sheet pan. Put the tortillas on top, turning them over a few times so that they are lightly coated in the oil. Use two sheet pans, if needed.

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Assemble the tortillas by sprinkling some cheese on one half of each tortilla, top with the shrimp and some shredded cabbage and then finish with the remaining cheese.

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