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Tacos are more than just a meal; they are a celebration of flavors that bring people together. Their popularity spans across cultures and continents, and they can be filled with a variety of ingredients, making them incredibly versatile. Among the many taco variations, seafood tacos, particularly those filled with shrimp, stand out for their lightness and zest. The Zesty Sheet Pan Shrimp Tacos with Avocado Salsa is a refreshing and easy-to-make dish that perfectly embodies the vibrant flavors of shrimp, complemented by a creamy and nutritious avocado salsa. This delightful recipe not only promises a quick meal option but also showcases the health benefits of incorporating seafood into your diet.

Sheet Pan Shrimp Tacos with Avocado Salsa

Discover the joy of cooking with Zesty Sheet Pan Shrimp Tacos topped with a creamy avocado salsa! This easy recipe brings vibrant flavors to your dinner table in no time. Enjoy perfectly roasted shrimp seasoned with spices, fresh avocado, and juicy tomatoes, all nestled in warm corn tortillas. With health benefits from shrimp and avocado, these tacos are not just delicious but also packed with nutrients, making them ideal for any occasion!
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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 cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Avocado Salsa:

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

For Serving:

Corn tortillas

Lime wedges

Extra cilantro, for garnish

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Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

    Prepare the Shrimp: In a mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice. Add the shrimp and toss until they are evenly coated in the spice mixture.

      Roast the Shrimp: Spread the seasoned shrimp in a single layer on the prepared sheet pan. Roast in the preheated oven for 8-10 minutes or until the shrimp are pink and opaque. Make sure to not overcook them!

        Make the Avocado Salsa: While the shrimp is roasting, prepare the avocado salsa. In a medium bowl, combine the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine, taking care not to mush the avocados.

          Warm the Tortillas: While the shrimp cools, warm the corn tortillas on a skillet over medium heat for about 30 seconds per side, or until they are pliable.

            Assemble the Tacos: To assemble, place a few shrimp on each warmed tortilla, top with a generous spoonful of avocado salsa, and sprinkle with extra cilantro if desired.

              Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

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