SHEET PAN SHRIMP TACOS WITH PICO DE GALLO
This gluten free Sheet Pan Shrimp Tacos recipe is ready in 20 minutes! It's topped with homemade pico de gallo salsa and Mexican crema.
Provided by Christine Rooney
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees.
- Clean and peel 1 lb. of shrimp. Place the shrimp on a baking sheet and drizzle with 2 tsp. of olive oil. Sprinkle with 1/4 tsp. of salt and pepper. Sprinkle 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. smoked paprika, and 1/2 tsp. of adobo seasoning. Toss until the shrimp is coated in oil and spices.
- Place the baking sheet in the oven and bake for 8-10 minutes. The shrimp should be fully cooked but not rubbery. Remove pan when shrimp is finished cooking (chop shrimp into pieces if desired).
- Finely chop 3 large tomatoes, 1/2 an onion, 2 cloves garlic, 1 jalapeno pepper (remove seeds), 1/4 cup fresh cilantro, and cut a lime in half.
- Place the tomatoes, onions, garlic, jalapeno, and cilantro in a small bowl. Stir until completely combined. Add the juice of half a lime and 1/8 tsp. salt and pepper. Stir until combined. Adjust lime and salt levels to taste.
- Combine 1/2 cup sour cream, the juice of 1 lime, 1/4 tsp. garlic powder, 1 tsp. honey and a pinch of salt in small bowl. Stir until completely combined.
- To serve: Warm a few tortillas. Add the shrimp, a few spoonfuls of pico de gallo, and a drizzle of Mexican crema. Top with more cilantro and a squeeze of lime. Add fresh vegetables like sliced radishes and spinach if desired.
Nutrition Facts : Calories 328 kcal, ServingSize 2 cups, Carbohydrate 38 g, Protein 25 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 1199 mg, Fiber 4 g, Sugar 6 g
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g
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