Pin Sheet Pan Shrimp Tacos with Avocado Crema bring all the color and flavor of a great taco night without standing over a stove. Everything roasts on one pan while you blend up a cool and tangy avocado sauce. This is one of those reliable crowd-pleasers that makes weeknight dinner feel a little bit like a party.
The first time I made these for my friends, everyone raved about the sauce and how juicy the shrimp turned out. Now it is my go to recipe whenever I want something effortless but special.
Ingredients
- Shrimp: Peeled and deveined choose firm fresh or thawed shrimp for the best texture and sweetness
- Red bell pepper and yellow bell pepper: Both bring sweetness and color look for peppers with glossy skin and no wrinkles
- Red onion: Adds bite and a bit of tang vibrant red onions roast beautifully and add gorgeous color
- Corn tortillas: Warm and soft they soak up the flavors choose ones labeled gluten free for sensitivity
- Olive oil: Helps everything roast evenly and adds a hint of richness choose a fresh mild olive oil
- Chili powder and cumin: The smoky combo that gives these tacos a Mexican flavor try to use fresh spices for the best aroma
- Garlic powder: Infuses deep flavor without chopping
- Salt and pepper: Keep flavors bright and balanced
- Ripe avocado: Creamy base for the sauce it should yield slightly when pressed gently
- Sour cream: Adds tang and makes the crema thick and luscious choose real full fat for richness
- Lime juice: Wakes up all the flavors freshly squeezed lime gives the brightest pop
- Fresh cilantro: Bright herbal finish adds color and freshness
Instructions
- Prep and Toss the Ingredients:
- Combine the peeled shrimp sliced bell peppers and onion in a large bowl. Drizzle in olive oil then add chili powder cumin garlic powder salt and pepper. Toss with your hands until every piece is glistening and evenly coated with the spice blend. Mixing thoroughly ensures bold flavor and even roasting.
- Arrange and Roast:
- Spread the coated shrimp and vegetables in an even single layer on a large baking sheet. Space everything out so nothing steams. Place in the preheated oven at 400F or 200C. Roast for 10 to 12 minutes. Shrimp should curl and turn pink while the veggies get lightly browned at the edges. Check that nothing is overcooking by peeking at the 10 minute mark.
- Make the Avocado Crema:
- While the shrimp is roasting scoop the ripe avocado into a food processor along with sour cream lime juice and a pinch of salt. Blend until completely smooth and creamy. Scrape down the sides and pulse again to make sure there are no lumps. Adjust salt to taste. If you like your crema zestier add another squeeze of lime.
- Warm the Tortillas:
- Heat a dry skillet until hot. Place corn tortillas on the skillet one or two at a time. Let them warm for about 30 seconds on each side until just pliable and lightly charred in spots. Keep them wrapped in a clean towel to stay steamy and soft for assembly.
- Assemble the Tacos:
- Fill each warm tortilla with a generous scoop of roasted shrimp and vegetables. Drizzle with the creamy avocado sauce and finish with a sprinkle of chopped fresh cilantro. Serve immediately while everything is hot and vibrant.
Pin I absolutely love how the avocado crema turns out every time. My family always fights for the last spoonful left in the blender. When we made these on a rainy weekend once the kitchen smelled amazing and everyone kept sneaking roasted shrimp off the pan as soon as it came out.
Storage Tips
Leftover shrimp and veggies keep well in an airtight container in the fridge for two days. Reheat gently in a skillet until just warmed through to avoid overcooking. Store avocado crema separately and give it a quick stir before drizzling over leftovers.
Ingredient Substitutions
Try swapping chicken or white fish if you are out of shrimp. Use Greek yogurt in place of sour cream for a lighter crema. Flour tortillas work if gluten is not a concern but make sure to warm them well. For extra crunch add thinly shredded cabbage or radishes.
Serving Suggestions
Serve these tacos with a pile of lime wedges to squeeze over the top. A side of warm black beans or a simple cucumber salad makes a fresh meal. Sometimes I like to set up a taco bar with garnishes like pickled onions extra cilantro and hot sauce for a build your own spread.
Pin For an effortless weeknight taco night bursting with color and flavor just roast everything and blend up the sauce. These shrimp tacos are sure to disappear fast.
Recipe Questions
- → How do I keep shrimp tender in the oven?
Watch the roasting time closely—shrimp cook quickly. Roast just until pink and opaque, usually 10-12 minutes.
- → Can I substitute the sour cream in avocado crema?
Yes, Greek yogurt makes a great substitute for sour cream in avocado crema, adding tang and creaminess.
- → What other vegetables work well in these tacos?
Try adding zucchini, mushrooms, or sliced jalapeños for extra flavor and texture in the taco filling.
- → How can I add more heat to this dish?
Include sliced jalapeños when assembling or add a pinch of cayenne to the spice mix for extra spiciness.
- → Is this meal suitable for gluten-free diets?
Yes—just make sure to use certified gluten-free corn tortillas and check all packaging to confirm.
- → Can the avocado crema be prepared ahead?
Yes, keep avocado crema refrigerated in an airtight container for up to a day. Stir before serving.