Sheet Pan Shrimp Avocado Crema

Sheet Pan Shrimp Tacos with Avocado Crema are my go-to when I want bold flavors with minimal cleanup. The shrimp roast alongside colorful peppers and onions and everything is tucked into warm corn tortillas with a bright avocado sauce that brings it all together. This is weeknight cooking that feels like something special.

The first time I made these tacos I was honestly floored by how hands-off the recipe is. By the time everything came out of the oven my kitchen smelled incredible and dinner was basically ready to serve.

Ingredients

• Shrimp: medium to large peeled and deveined look for shrimp that are firm and smell fresh not fishy frozen shrimp that have been thawed work well too
• Red bell pepper: sweet crisp and beautiful pick ones with vibrant color and glossy skin
• Yellow bell pepper: adds color and sweetness choose firm peppers heavy for their size
• Red onion: sharp but sweetens as it roasts look for tight and unblemished skin
• Corn tortillas: choose a good quality brand that is soft and bends easily gluten free if needed
• Olive oil: helps the spices stick and aids in roasting use extra virgin for best flavor
• Chili powder: brings smoky warm heat check spice freshness for best results
• Cumin: gives earthy depth always buy ground spices in small amounts to keep them fragrant
• Garlic powder: adds mellow savoriness opt for pure garlic powder without fillers
• Salt and pepper: essential for flavor use kosher salt and freshly cracked black pepper if possible
• Avocado: ripe and creamy tip gently press near the stem for ripeness it should yield slightly
• Sour cream: base of the crema go for full fat for richness or Greek yogurt for a tangier twist
• Lime juice: lifts the sauce choose limes that are heavy for their size and slightly soft
• Fresh cilantro: for garnish brightens everything with herbal flavor and color

Step-by-Step Instructions

Prep and Preheat:

Set your oven to four hundred degrees Fahrenheit two hundred degrees Celsius so it’s fully hot when you are ready to roast. This high heat ensures caramelization and juicy shrimp

Season the Shrimp and Veggies:

In a large mixing bowl combine the shrimp bell peppers and red onion with olive oil sprinkle over chili powder cumin garlic powder salt and pepper. Use clean hands or tongs to toss everything thoroughly so each piece is evenly coated with spices and oil

Arrange on Sheet Pan:

Spread the seasoned shrimp and vegetables evenly on a rimmed baking sheet. Make sure everything is in a single layer so the shrimp cook evenly and the veggies roast instead of steaming

Roast to Perfection:

Slide the pan onto the center rack and roast for ten to twelve minutes. Shrimp are done when they turn pink and curl into gentle Cs bell peppers and onions should be softened with caramelized edges

Make Avocado Crema:

While shrimp and veggies roast combine ripe avocado sour cream lime juice and a good pinch of salt in a food processor. Blend until completely smooth scraping down sides as needed. Taste and add salt or lime to adjust seasoning

Warm the Tortillas:

Place corn tortillas in a dry skillet over medium heat and warm for about thirty seconds per side just until pliable. This step adds toastiness and makes them less likely to tear

Assemble the Tacos:

Fill each warm tortilla with shrimp and roasted veggies drizzle generously with avocado crema. Garnish with fresh chopped cilantro and serve right away

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Corn tortillas are the heart of these tacos they soak up flavor and keep everything naturally gluten free. Every time we serve these for family taco night someone comments about how the crema is good enough to eat with a spoon. My kids especially love building their own tacos and sneaking extra avocado sauce

Storage Tips

Store leftover shrimp and veggies in an airtight container in the refrigerator for up to two days. Avocado crema is best fresh but will keep for about twenty four hours with a piece of plastic wrap pressed directly onto the surface to avoid browning. Tortillas can be kept wrapped at room temperature for a day or refrigerated for longer freshness

Ingredient Substitutions

If you cannot find shrimp try using strips of firm white fish or even chicken for a different protein. Swap peppers and onions with zucchini or mushrooms for another vegetable twist. For dairy free use a plant based sour cream or plain coconut yogurt in the crema

Serving Suggestions

Make it a meal with a side of cilantro lime rice or black beans. Offer sliced jalapenos or pickled onions for extra zing. These tacos are perfect for casual gatherings because guests can assemble their own and adjust toppings to their liking

Mexican Inspiration

Sheet pan tacos have roots in classic Mexican street tacos where grilled shrimp and vibrant salsas are the star. The avocado crema is a fresh take on the tradition of topping tacos with cooling sauces like crema or guacamole

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Common Questions

→ How do you prevent shrimp from overcooking?

Roast shrimp just until they turn pink and opaque, usually 10-12 minutes at 400°F, to keep them juicy and tender.

→ Can I substitute flour tortillas for corn tortillas?

Yes, you can use flour tortillas, but for a gluten-free option, stick with corn tortillas.

→ How spicy are these tacos?

The tacos are mildly spicy from chili powder, but you can adjust the heat by adding jalapeños or extra spice as desired.

→ Can the avocado crema be made in advance?

Yes, avocado crema can be prepared ahead and chilled; just cover tightly to prevent browning.

→ What sides pair well with these tacos?

Try serving with Mexican rice, refried beans, or a crisp cabbage slaw for a complete meal.