Sheet Pan Chili-Lime Shrimp Tacos

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Large shrimp, peeled and deveined
• 4 tbsp Olive oil
• 4 cloves Garlic
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1/4 tsp Cayenne pepper (optional)
• 2 each Limes (1 juiced, 1 wedged)
• 1 each Red bell pepper, sliced
• 1 each Yellow bell pepper, sliced
• 1 each Red onion, sliced
• 10 each Corn tortillas
• 1 each Avocado, sliced
• 1/2 cup Fresh cilantro, chopped
• 1/4 cup Sour cream or Mexican crema
• 1/4 cup Cotija or queso fresco, crumbled (optional)

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. In a large bowl, combine 3 tablespoons olive oil, the garlic, chili powder, cumin, smoked paprika, oregano, cayenne (if using), lime juice, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat thoroughly.
4. In a separate bowl, toss the bell peppers and red onion with the remaining olive oil, salt, and pepper.
5. Spread the vegetables on the sheet pan and roast for 5 minutes.
6. Remove the pan, push the vegetables to the sides, and add the shrimp in a single layer.
7. Return to the oven and roast for 6-8 minutes, until the shrimp are pink and opaque.
8. Warm the tortillas, then serve the shrimp and vegetables in them, topped with avocado, cilantro, sour cream, crumbled cheese, and lime wedges.