Sheet Pan Shrimp Tacos Food

SHEET PAN SHRIMP FAJITAS

Steps:

• Preheat the oven to 450 degrees F.
• On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
• Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
• Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
• Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
• Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.

SHEET PAN SHRIMP TACOS

Steps:

• toss to combine all ingredents below the slaw mix.
• let set in fridge at least 1 hour.
• adjust salt and jalapeño if necessary.
• preheat oven to 400f.
• Wrap the tortillas in tin foil.
• dry the shrimp, toss in the cumin, paprika, chili, salt and black pepper.
• place the shrimp on a well sprayed sheet pan wit the tortillas on one corner.
• cook on a center shelf 6 to 8 minutes. the shrimp should be opaque and pink.
• drizzle the cooked shrimp with lime juice.
• fill the tortillas with the shrimp, sour creme, slaw and avocado serve with the lime wedges.