Sheet Pan Shrimp Tacos

Ok, so this recipe doesn’t really require a “recipe”, but I jotted it down and put it here for reference anyways. I would like to say this is brought to you by Trader Joe’s because the Jicama Tacos totally inspired this meal. I heated them up in the oven so they were a little easier to manage before serving. Then I saw the sweet chili sauce as I was browsing through the aisles and my wheels started churning. The combo with the yogurt is delish. These even go great as a salad the next day for leftovers. Gosh, TJ’s is just so great. If you follow along on my stories, I have been highlighting some of my faves from there lately like their everything yogurt dip and the cauliflower thins. I had taken a break from going there during the pandemic bc you couldn’t get delivery and kind of just forgot because it wasn’t part of my routine. Well, not making that mistake again! They have some of the best frozen meals and ready to go healthy combos out there. Alright, I am done gushing ;-). Make these tonight and tag me! I want to see what you think.

Sheet Pan Shrimp Tacos:

Ingredients:

• 1 - 1.5 lb of shrimp (tails off)

• 1 red onion, sliced

• 1 red bell pepper, sliced

• 2 tbsp olive oil

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp of onion powder

• 1 tsp of smoked paprika

• 1/2 tsp of cumin

• salt

Sweet Chili Sauce:

• 5-7 tbsp of the sweet chili sauce (I buy the one from Trader Joe’s)

For Serving:

• Jicama Tacos (TJ’s! or just use regular!)

• Purple cabbage slaw or shredded lettuce 

• sweet chili sauce

• guacamole (I always add chili powder, onion powder, garlic powder, smoked paprika, sea salt to the mix) 

Directions:

Heat oven to 350. Combine the olive oil, shrimp and seasonings on a sheet pan lined with parchment paper. Toss it all together so the shrimp and veggies are coated in the oil and seasoning. Bake for 15 minutes.

To assemble the taco: Layer the slaw, the shrimp & veggies, the guac and then the sauce!

Mangia <3