Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema
Quick and flavorful sheet pan spicy shrimp tacos topped with a zesty jalapeño lime crema, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1 cup shredded green cabbage
1/2 cup chopped fresh cilantro
1 medium lime, cut into wedges
1/2 cup sour cream
1 jalapeño pepper, seeded and finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon salt
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper.
Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
Arrange the seasoned shrimp in a single layer on a large sheet pan.
Bake the shrimp in the preheated oven for 8 to 10 minutes, or until they are pink and opaque.
While the shrimp cooks, prepare the jalapeño lime crema by combining the sour cream, finely chopped jalapeño, fresh lime juice, and salt in a small bowl. Mix well and refrigerate until ready to use.
Warm the corn tortillas by wrapping them in foil and placing them in the oven for the last 5 minutes of shrimp cooking time.
To assemble the tacos, place a few shrimp on each tortilla, then top with shredded green cabbage and chopped cilantro.
Drizzle each taco with the jalapeño lime crema and serve with lime wedges on the side.