Cilantro Lime Shrimp Tacos (Easy Sheet Pan Recipe)
Do you have a craving for sheet pan shrimp tacos? Cilantro lime shrimp tacos that are topped with a cabbage slaw and creamy hot sauce! A must-make recipe.
Servings: 6 Servings
Calories: 354kcal
Ingredients
- 12 oz raw shrimp peeled
- 6 tortillas
- 1 cup of cilantro
- ½ purple onion
- ½ Hass avocado
- 4 limes
- ½ cup of shredded cabbage
- 2 tablespoons of minced garlic
- 2 tablespoons of olive oil
Sauce:
- ½ cup of mayonnaise
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 tablespoon of hot sauce
Instructions
- Preheat oven to 400℉ for baking the shrimp.
- Create the cilantro lime marinade by mixing lime juice, minced garlic, chopped cilantro, cumin, and oil in a medium bowl.
- Toss raw shrimp in the marinade, cover, and leave to marinate for 30 minutes.
- Prepare the sauce by combining sauce ingredients; refrigerate until needed.
- Lay marinated shrimp on a sheet pan; bake for 8-10 minutes- be sure not to overcook.
- While shrimp bakes, assemble your cabbage slaw.
- Once baked, assemble the tacos: place shrimp in tortillas, top with tangy slaw, and drizzle with sauce.
Notes
- You can buy peeled and deveined shrimp to help speed up the prep work. It will cost more, but it is worth it.
- Add on some onions and peppers to make it like a shrimp fajita-style taco if you want extra flavors.
- The cooking time can vary depending on how large or small your shrimp are. So watch the oven to not overcook your seafood.
- The toppings of the slaw and sauce are optional. Feel free to omit if you do not want to make it.
Nutrition
Calories: 354kcal | Carbohydrates: 25g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1096mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 21mg | Calcium: 97mg | Iron: 2mg