Sheet Pan Shrimp Tacos

These Sheet Pan Shrimp Tacos are on rotation almost weekly in my house because they are so easy, flavorful, and adaptable to what you have on hand. The shrimp can marinate for as much time as you have whether that's 5 minutes or a few hours- then toss them on a sheet pan, chop up some toppings, and you're set! I use Half Baked Harvest's tortilla recipe which sounds so intimidating but really only takes 15 minutes and makes a huge difference. I don't do it always but it takes this recipe up a notch if you can do homemade! Details below:

Prep:

-You can marinate the shrimp like I say for as long as you have

-You can also chop the toppings whenever

-The tortilla dough if you are making it can be made in advance and covered. You could even roll out the tortillas in advance and just cook while the shrimp cook!

Tips:

-You can add any seasonings you like, add any veggies as toppings, and add in your favorite salsa- the beauty of this recipe is you can use what you have (or what you need to use before it goes bad!!)

-You can double or triple this recipe to feed more people

-Sour cream would be good to drizzle on top or a lime crema (just mix lime juice and sour cream together)

Leftovers:

-Store in an airtight container in the fridge

-For the tortillas, if you aren't going to use all the dough at once, store it in an airtight container and then you can fry up fresh tortillas when you want to! I'd say the dough lasts 1-2 days

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The recipe:

Sheet Pan Shrimp Tacos

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 2

For the Tacos

15-20 shrimp (mine were small/medium size, if you have bigger shrimp you won't need as many for 2 people)

1 teaspoon cayenne (leave this out or reduce if you don't want spice)

1 teaspoon chili powder

1 teaspoon cumi

1 teaspoon paprika

1 teaspoon garlic salt

1 tablespoon of oil

1/2 head of cabbage

2 scallions

Tortillas of your choice

Instructions:

1. Combine the oil, the shrimp, and all the spices into a bowl and toss to combine/marinate

2. Chop up your cabbage and scallions finely (if you like spice add a jalapeno or serrano too!) and put on a plate/set aside

3. Preheat your oven to 400 degrees

4. Cook the shrimp for 8-10 minutes until just pink and cooked through

5. Take your tortilla, top with shrimp, the cabbage, scallions (pepper if you are using it) and any other toppings you'd like

6. Serve and enjoy!