Sheet Pan Shrimp Tacos

  • 3 cups thinly sliced green cabbage
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1-1/2 pounds medium shrimp, shelled and deveined
  • 1 tablespoon chili powder
  • 1-1/2 cups frozen corn kernels
  • 4 green onions, thinly sliced, whites and greens separated
  • 2 tablespoons vegetable oil
  • 8 soft 6-inch corn tortillas
  • 2 ripe avocados
  • 1/2 cup sour cream

  1. With the rack in the middle position, preheat the oven to 425 degrees F. 
  2. In a bowl, combine the cabbage with the lemon juice and salt. Let marinade until ready to serve.
  3. In another bowl, combine the shrimp and chili powder. Season with salt.
  4. Spread the shrimp out on a non-stick sheet pan. Add the corn and whites of the green onions. Drizzle with the oil. Bake for 10 minutes.
  5. Meanwhile, in a blender, puree the avocados with the sour cream until smooth. Season with salt and pepper. Add half of the avocado cream to the bowl of cabbage and mix well.
  6. Spread the remaining avocado cream over the tortillas. Top with the shrimp mixture, cabbage salad and remaining green onions. 

Recipe from the kitchen of Sheet Pan Everything.


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