Sheet-Pan Chipotle Shrimp Tacos

Use chipotle powder or adobo from canned chipotles for these quick and easy shrimp tacos.

By Jose Guzman, RDN | Experience Life

Makes 2 servings
Prep Time 35 minutes
Cook Time 25 minutes

Ingredients

MARINADE

1 tbs. extra-virgin olive oil
½ tbs. ground cumin
½ tbs. chipotle powder (or 1 tbs. adobo from canned chipotles)
¼ cup minced cilantro
3 garlic cloves, minced
½ tbs. soy sauce
¼ tsp. sea salt

SHRIMP TACOS

12 oz. medium raw shrimp, peeled and deveined
1 white onion, chopped
1 bell pepper, chopped
½ cup cherry tomatoes, halved
1 jalapeño pepper, thinly sliced (remove seeds for less heat)
4 corn tortillas
Avocado or salsa for topping (optional)

SLAW

2 cups shredded cabbage
2 tbs. minced cilantro
1 tbs. white vinegar
Juice of 1 lime
¼ tsp. sea salt

Directions

STEP 1

Combine all marinade ingredients in a medium bowl and mix thoroughly. Add the shrimp, onion, bell pepper, tomatoes, and jalapeño. Toss to coat, and marinate for 15 to 30 minutes at room temperature.

STEP 2

Preheat the oven to 425 degrees F with a sheet pan placed inside.

STEP 3

While the oven preheats, combine the slaw ingredients in a small bowl.

STEP 4

Carefully remove the sheet pan and line with parchment paper. Spread the marinated ingredients on the sheet pan and roast for 15 minutes.

STEP 5

Remove the pan from the oven, stir, and return to the oven for five minutes more, until everything is evenly browned

STEP 6

Heat the corn tortillas in a dry skillet over medium heat on the stove.

STEP 7

To serve, fill the tortillas with the roasted shrimp and vegetables, then top with slaw and any additional toppings, such as sliced avocado or your favorite salsa, as desired.

Photography: Terry Brennan.

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