Sheet Pan Shrimp and Corn Tacos

These flavor-filled tacos are easy to prep, cook and clean up – the weeknight dinner trifecta.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 10 oz. Peeled & Deveined Large Raw Shrimp, thawed and patted dry
  • 1 cup fresh or frozen corn kernels
  • 2 green onions, cut into 1” pieces
  • 1 tbsp. avocado oil
  • 1 tsp. salt
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. paprika
  • 8 White Corn Tortillas, warmed
  • 1⁄2 cup Queso Fresco, crumbled
  • 1⁄3 cup crema
  • 1⁄4 cup cilantro leaves
  • 2 jalapeños, sliced
  • 1 lime, cut into wedges

Directions

  • Heat oven to 425°F. Line a baking sheet with parchment paper.
  • Toss shrimp, corn, green onions, oil, salt, garlic, cumin and paprika until well combined. Spread into a single layer on prepared pan.
  • Cook for 8-10 minutes or until shrimp are pink and vegetables are tender.
  • Serve shrimp and vegetables in corn tortillas topped with queso fresco, crema, cilantro, jalapeños and a squeeze of lime.
  • Refrigerate leftovers.