Sheet Pan Shrimp Tacos
with DIY Baja Sauce- Shrimp
- Wheat
- Sulphites
- Mustard
- Milk
- Egg
- Tree nuts
- Egg
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Fish
- Crustaceans
- Wheat
- Sulphites
- Mustard
Enjoy family-friendly shrimp tacos without the fuss of frying! This simple sheet pan supper makes weeknight meals a breeze. Corn and peppers roast alongside Tex-Mex spiced shrimp. Everyone in the family can load up their tacos as they'd like with DIY Baja sauce, veggies, lime and shrimp. Ingredients: Shrimp • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Limes • Green cabbage • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Tree nuts, Egg, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Sulphites)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
56 g
Green Cabbage, shredded
113 g
Corn Kernels
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch strips.
- Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper. Toss to combine.
- Combine Tex-Mex paste and 1/2 tbsp (1 tbsp) oil in a small bowl.
- Using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels.
- Add shrimp and Tex-Mex paste to a medium bowl. Season with salt and pepper, then toss to coat.
- Add shrimp to other side of sheet.
- Bake in the middle of the oven until peppers are tender and shrimp is cooked through, 8-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add corn and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime zest, half the lime juice, 1 tbsp (2 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then combine.
- Add cabbage, then toss to combine.
- Add sour cream, remaining mayo, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then combine.
- Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates.
- Spread Baja sauce onto tortillas.
- Top each tortilla with shrimp, peppers, corn and cabbage.
- Squeeze a lime wedge over top, if desired.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add shrimp and Tex-Mex paste to a medium bowl. Season with salt and pepper, then toss to coat. Add shrimp to other side of sheet. Bake in the middle of the oven until peppers are tender and shrimp is cooked through, 8-12 min.**
Skip instructions to flake tilapia into pieces. Top tortillas with shrimp.
