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close up of sheet pan shrimp tacos

Cilantro Lime Sheet Pan Shrimp Tacos

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. 
Course Sea Food
Cuisine Mexican
Keyword sheet pan shrimp tacos
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 354kcal
Author Kim Schob


  • 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


  • ½ cup of mayonnaise
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 tablespoon of hot sauce


  • In a bowl, add the juice of 3 limes.
  • minced garlic, 1/4 cup of cilantro chopped, cumin, and 1 tablespoon of oil.
  • add shrimp to marinade and place in the refrigerator for 30 minutes. 
  • In another bowl, mix the mayonnaise, salt, garlic powder, cumin, and hot sauce. Set aside
  • To make the slaw, add cabbage, thinly sliced onion, 1/2 cup of chopped cilantro, and juice of one lime. Set aside.
  • Place shrimp and marinade on a baking sheet and bake on 350 for 10 minutes.
  • To assemble tacos, place slaw on the tortillas, then add 4-6 pieces of shrimp, top with sauce and cilantro for garnish.


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