These crispy sheet pan shrimp tacos are our newest obsession! We stuff tortillas with seasoned shrimp, shredded cheese, and sliced cabbage then bake them until they're golden and crispy. Serve them with your favorite sauces and sides for an easy weeknight dinner that's ready in just 40 minutes!
Ingredients
The shrimp
1lbshrimp, chopped
½ teaspoonEACH: chili powder, cumin, onion powder, garlic powder, and salt
1tablespoonavocado oil
The crispy tacos
86-inchtortillas
3tablespoonsavocado oil
12ouncesshredded Tex-Mex cheese blend
½ cupthinly sliced cabbage
Optional for serving: guacamole, pickled red onions, sour cream, cilantro, shrimp taco sauce
Instructions
Preheat your oven to 450 degrees Fahrenheit. Add the chopped shrimp to a medium-sized bowl and mix with the spices.
1 lb shrimp, ½ teaspoon EACH: chili powder, cumin, onion powder, garlic powder, and salt
Heat the oil in a large, non-stick frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes.
1 tablespoon avocado oil
Wrap the tortillas in a cloth (or parchment paper) and warm them in the microwave for 30 seconds.
8 6-inch tortillas
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.
3 tablespoons avocado oil
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. (Letting some of the cheese escape around the tortillas makes wonderfully cheesy tacos.) Fold each tortilla in half and press them down a little to create the tacos.
12 ounces shredded Tex-Mex cheese blend, ½ cup thinly sliced cabbage
Bake the tacos for 10 minutes and then flip the tacos over and bake for another 10 minutes. Let the tacos cool for a few minutes - they will get crispier as they cool. Serve the tacos with all of your favorite taco toppings!