Sheet pan shrimp tacos are the perfect answer to a busy weeknight dinner or a laid-back weekend gathering. This recipe brings together the delightful flavors of garlic and spices, all accompanied by fresh toppings, quickly creating a vibrant meal that everyone will love. With vibrant colors and bold flavors, these tacos not only satisfy cravings but are also easy to assemble, making them a great choice for family meals or casual entertaining.

Why you’ll love this dish

There are countless reasons to make sheet pan shrimp tacos, but let’s highlight a few. For starters, they’re incredibly quick to prepare—just 20 minutes from prep to plate—making them ideal for those hectic weeknights. Plus, they’re budget-friendly, requiring affordable ingredients that pack a flavorful punch. Another great perk? They are easily customizable, so you can adapt the toppings based on your family’s preferences—whether that’s adding extra veggies or going heavier on the avocado. They’re also a fun way to enjoy a taco night without the fuss of a traditional setup.

“These sheet pan shrimp tacos are a revelation! Quick, delicious, and everyone in my family gobbled them up. It’s definitely going to be a regular dish in our house!” – Linda, a happy home cook.

Preparing Sheet Pan Shrimp Tacos

Making sheet pan shrimp tacos is a streamlined process that’s oh-so-easy. Start by lining a baking sheet, tossing the shrimp in a mix of spices and olive oil, and then pop them in the oven to cook. While that’s happening, whip up a creamy drizzle that ties all the flavors together. Finally, warm your tortillas and assemble your tacos with toppings galore. This straightforward approach ensures you get a delicious meal with minimal clean-up!

What you’ll need

Gathering your ingredients is the first step to delicious sheet pan shrimp tacos. Here’s what you’ll need:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 lime, juiced
• 8 small corn or flour tortillas
• 1/2 cup shredded cabbage (optional, for crunch)
• 1/4 cup cilantro, chopped
• 1/2 cup avocado, sliced
• 1/4 cup crumbled queso fresco (optional)
• Lime wedges for serving
• 1/4 cup sour cream or Greek yogurt (optional)
• 1 tablespoon mayonnaise (optional)
• 1 teaspoon lime juice (optional)
• 1 teaspoon hot sauce (optional)

Feel free to swap out the tortillas for your favorite type based on preference or dietary needs!