Make the most of all those late summer veggies with this 30 minute sheet pan shrimp taco recipe.
Preheat the oven to 450 degrees.
Spread the vegetables out on a sheet pan, drizzle with olive oil, spices, and salt. Use your hands or a spatula to toss everything together until evenly distributed. Place the pan in the oven and bake for 8 minutes. Turn the oven to broil and cook an additional 2 minutes, or until shrimp is pink and hot clear through. Remove the pan from the oven then wrap the tortillas in aluminum foil and place in the oven to warm up for 2-3 minutes.
Meanwhile, toss together the cherry tomatoes, jalapeno, and a handful of cilantro. Sprinkle with salt to taste and squeeze a slice of fresh lime over top. Serve the shrimp and veggies with tortillas, tomatoes, cilantro, and additional lime, sour cream, or avocado if desired.
|Amount Per Serving||As Served|
|Calories 313kcal Calories from fat 59|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|