Sheet Pan Shrimp Tacos
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Sheet Pan Shrimp Tacos

Sheet Pan Shrimp Tacos

with DIY Baja Sauce

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).

Tags:
Quick
Allergens:
Shrimp
Wheat
Sulphites
Mustard
Milk
Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

6 unit(s)

Flour Tortillas

(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)

1 unit(s)

Sweet Bell Pepper

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

1 unit(s)

Lime

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain 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*

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Nutrition Values

Calories670 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber6 g
Protein35 g
Cholesterol200 mg
Sodium1950 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Zester
Large Bowl

Cooking Steps

Prep and bake shrimp and peppers
1
  • 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.**
Cook corn
2
  • 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.
Prep and make slaw
3
  • 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. 
Make Baja sauce
4
  • 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. 
Warm tortillas
5
  • 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.)
Finish and serve
6
  • 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. 
Modularity step (under step 1)
7

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.**

Modularity step (under step 6)
8

Skip instructions to flake tilapia into pieces. Top tortillas with shrimp.