One Sheet Pan Shrimp Tacos

I love tacos and this recipe looked so simple that I had to try it. I improvised on some of the ingredients because I didn't want to go BACK to the store for just one thing and was generous with others because I like a certain flavor, but these turned out delicious! I got the recipe from Instagram’s very own @brunchwithbabs - "the internet mom/grandma you didn't know you needed". 

Ingredients

For the marinade:

• 1/4 cup avocado oil

• 1.5 limes juiced (I used 2 limes because I love them)

• 1 tbsp tomato paste

• 1 tbsp coconut aminos

• 1 tbsp apple cider vinegar

• 1 clove garlic minced

• 1.5 tsp chili powder (I used about 1/2 tsp of red cayenne pepper instead)

• 1 tsp cumin

• 1 tsp chipotle powder (I didn't have this so I omitted)

• 1/2 tsp salt

• 1/3 cup loosely packed cilantro (I was generous with the cilantro)

For the tacos:

• 2 lbs raw jumbo shrimp peeled, deveined, and tails removed (wild caught is best!)

• 3 colorful peppers thinly sliced

• 1 large red onion thinly sliced

Garnish:

• Corn tortillas

• Avocado

• Cilantro

• Sour cream

• Plenty of lime
  

Instructions

Preheat the oven to 450°. Line a large baking sheet with foil and lightly grease with avocado oil. Set aside.

Prepare marinade and blend in a food processor or blender: oil, juice of 2 limes, tomato paste, coconut aminos, vinegar, chili powder, cumin, chipotle powder, salt, and cilantro. Pour marinade over the shrimp and veggies in a bowl.

Pour marinated shrimp and veggies on your lined sheet pan.

Place in the oven for 8-10 minutes but don’t overcook!

Remove from oven. Serve on warm corn tortillas and garnish.

Ps. The shrimp are amazing but you can sub it for chicken if you can't do the shrimp due to an allergy or sensitivity.