Sheet Pan Shrimp Avocado Tacos (Print)

Zesty shrimp, roasted peppers, and creamy avocado crema wrapped in warm tortillas for a lively, gluten-free main dish.

# Components:

→ Proteins

01 - 1 pound shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 8 small corn tortillas

→ Spices

06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon garlic powder
10 - Salt, to taste
11 - Black pepper, to taste

→ Avocado Crema

12 - 1 ripe avocado
13 - 1/2 cup sour cream
14 - 1 tablespoon lime juice
15 - Salt, to taste
16 - Fresh cilantro, for garnish

# Directions:

01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a large mixing bowl, combine shrimp, red and yellow bell peppers, and red onion. Add olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss thoroughly to ensure even coating.
03 - Scatter the seasoned shrimp and vegetables in a single layer on a baking sheet. Roast in the oven for 10–12 minutes, or until shrimp are pink and cooked through.
04 - While shrimp are roasting, blend avocado, sour cream, lime juice, and salt in a food processor until smooth and creamy.
05 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
06 - Fill each warm tortilla with the roasted shrimp and vegetables. Drizzle with avocado crema and garnish with fresh cilantro.

# Expert Advice:

01 -
  • Quick and easy cleanup since everything cooks on one pan
  • Perfect balance of smoky spices and fresh creamy topping
  • Naturally gluten free and loaded with veggies
  • A hit at gatherings yet doable on a busy Tuesday
02 -
  • High in lean protein plus fiber rich veggies
  • Perfect for meal prep or casual gatherings
  • The avocado crema can double as a veggie dip
03 -
  • Do not crowd the sheet pan or the shrimp will steam instead of roast
  • Taste your crema before serving and adjust lime and salt to your liking
  • Serve tortillas straight from the skillet so they are extra soft and flexible

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