Best Sheet Pan Shrimp Tacos Recipes

EASY SHEET PAN FISH TACOS

Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

Ingredients

1 tablespoon chili powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil
4 (5 ounce) mahi mahi fillets
8 small flour tortillas
1 medium lime, cut into wedges
4 cups coleslaw mix
½ cup finely chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced
2 tablespoons olive oil
1 medium lime, juiced
1 teaspoon red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) container sour cream
1 canned chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce
¼ teaspoon kosher salt

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
Char tortillas over a gas flame.
Remove fish from the oven and flake it with a fork.
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

SHEET PAN SHRIMP TACOS

Sheet Pan Shrimp Tacos image

Make and share this Sheet Pan Shrimp Tacos recipe from Food.com.

Provided by Dusty-Dave

Categories Mexican

Time 28m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 teaspoon cooking spray
8 corn tortillas
1 lb uncooked peeled and deveined shrimp
1 1/4 teaspoons cumin
3/4 teaspoon chili powder
1/2 teaspoon spanish smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
i med avocado, chopped
1 cup sour cream
1 limes, cut into wedges or 1 tablespoon lime juice
1 (8 ounce) package coleslaw mix, for the slaw
1/2 teaspoon salt
2 green onions, thinly sliced
1/4 cup chopped cilantro
1 -2 garlic clove, finely chopped
1/4 teaspoon black pepper
1/2 jalapeno pepper, seeded finely chopped
1 teaspoon lime juice

Steps:

toss to combine all ingredents below the slaw mix.
let set in fridge at least 1 hour.
adjust salt and jalapeño if necessary.
preheat oven to 400f.
Wrap the tortillas in tin foil.
dry the shrimp, toss in the cumin, paprika, chili, salt and black pepper.
place the shrimp on a well sprayed sheet pan wit the tortillas on one corner.
cook on a center shelf 6 to 8 minutes. the shrimp should be opaque and pink.
drizzle the cooked shrimp with lime juice.
fill the tortillas with the shrimp, sour creme, slaw and avocado serve with the lime wedges.