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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn tortillas - Fresh cilantro, for garnish - Lime wedges, for serving

Sheet Pan Shrimp Tacos with Avocado Salsa

Savor the vibrant flavors of Zesty Sheet Pan Shrimp Tacos with Avocado Salsa! This quick and easy recipe is perfect for busy weeknights or casual gatherings. Enjoy succulent shrimp seasoned with spices and paired with a refreshing avocado salsa. Each bite bursts with flavor while providing protein and healthy fats. Serve in warm corn tortillas, and don't forget the lime for an added zesty finish. A delicious and nutritious meal awaits!
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 fresh lime

For the Avocado Salsa:

2 ripe avocados, diced into 1-inch pieces

1 cup cherry tomatoes, halved

1/4 red onion, finely diced

1/4 cup fresh cilantro, chopped coarsely

Juice of 1 lime

Salt and pepper, to taste

For Serving:

Fresh corn tortillas

Lime wedges for serving

Additional fresh cilantro for garnish

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Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will facilitate easy cleanup after roasting.

    Prepare the Shrimp: In a mixing bowl, whisk together the olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice to create a marinade. Add the peeled and deveined shrimp to the bowl, tossing well until each shrimp is thoroughly coated in the flavorful spice mixture.

      Roast the Shrimp: Spread the seasoned shrimp in a single layer on the prepared baking sheet. Roast in the preheated oven for approximately 8-10 minutes or until the shrimp turn pink and opaque. Be careful not to overcook them for the best texture!

        Make the Avocado Salsa: While the shrimp roasts, prepare the avocado salsa. In a separate medium-sized mixing bowl, combine the diced avocados, halved cherry tomatoes, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt and pepper. Gently toss the mixture until all ingredients are well incorporated, ensuring the avocados stay intact and don't turn mushy.

          Warm the Tortillas: With the shrimp cooling slightly, heat the corn tortillas in a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they become soft and pliable.

            Assemble the Tacos: To assemble, take a warmed tortilla and place a few pieces of roasted shrimp in the center. Top with a generous spoonful of the vibrant avocado salsa, and if desired, sprinkle additional fresh cilantro over the top for an extra touch.

              Serve: Plate the assembled tacos and serve with fresh lime wedges on the side for squeezing on top, enhancing the bright flavors.

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                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 tacos

                    Presentation Tips: For a stunning presentation, arrange the tacos on a colorful platter and garnish with lime wedges and sprigs of cilantro. Add a small bowl of extra avocado salsa on the side for guests to help themselves!