Sheet Pan Shrimp Tacos
A quick weekday taco Tuesday alternative!
A quick weekday taco Tuesday alternative! The shrimp cook in under 10 mins, you can pre-make the slaw – add fresh lime juice and your set! I love changing up the way we eat our tacos with different flavours, proteins, slaws – so many possibilities
- Corn tortillas (I love love love the ones from the Italian Centre – odd right?!)
- Approx 20 prawns for 4 people (I usually purchase a large pack from Costco and freeze them)
- 2-3 cups finely shredded cabbage – variety of purple and regular is nice!
- 1/4 cup diced green onion
- As much or as little cilantro as you like
- Squeeze of 1 lime & zest
- 1/2 cup sour cream or you can use plain greek yogurt
- 1 & 1/2 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
✖️Preheat your oven to 400 degrees. Line baking sheet with parchment paper
✖️Add cumin, paprika, chili powder and S&P to a mixing bowl, set aside (because this mix has some kick to it, I just put a pre made garlic and herb seasoning on the kids!)
✖️Peel your shrimp and pat dry with paper towel. Next up, add the shrimp to spice mixture and toss around. Prawns should be coated. Place on baking tray and cook for 8-10 mins
✖️While prawns are cooking, prep your slaw. Finely shred your cabbage, add in chopped green onions, fresh cilantro
✖️Mix together your dressing – sour cream, lime juice and a little lime zest. Add in the garlic and onion powder. Whisk until blended. Pour over cabbage mixture and toss
✖️Add prawns come out of the oven, toss them in some fresh lime juice – this step is totally optional, depending on how much you like or dislike lime 🙂
✖️Dice up your prawns, set aside with your slaw
✖️Last step, heat up your corn tortillas – two options:
You can stack them inside of tin foil, completely covering and place on the baking tray with the prawns or you can char them in a cast iron skillet or directly on your burner if you have a gas stove
Build your taco! Layer slaw, prawns, top with extra sauce, cilantro, chopped avocado, jalapeños, lime juice – sky’s the limit!
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