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- 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Zest and juice of 2 limes - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup red cabbage, finely shredded - 1 avocado, sliced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving The main stars of this dish are the shrimp and olive oil. The shrimp should be fresh, peeled, and deveined for the best taste and texture. Olive oil helps the spices stick and adds richness. Next, we have our seasoning. Chili powder brings heat, while cumin adds earthiness. Garlic powder gives a punch of flavor, and smoked paprika adds a subtle smokiness. The zest and juice of the limes brighten up the whole dish. Salt and pepper enhance all the flavors. For the taco assembly, corn or flour tortillas are a must. They hold the shrimp and toppings perfectly. Red cabbage adds crunch and color. Avocado brings creaminess, and fresh cilantro adds a pop of flavor. Finally, lime wedges serve as the perfect finishing touch. Squeeze them on right before you take a bite! First, preheat your oven to 400°F (200°C). This step is key for cooking the shrimp perfectly. Next, line a large baking sheet with parchment paper. This makes cleaning up easy later. In a large bowl, combine 1 pound of peeled and deveined shrimp with 2 tablespoons of olive oil. Add 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Don’t forget the zest and juice of 2 limes, plus salt and pepper to taste. Toss everything together until the shrimp are coated well. This mix gives the shrimp a bright, spicy taste. Spread the seasoned shrimp in a single layer on the baking sheet. Avoid crowding them so they cook evenly. Bake for 8-10 minutes. The shrimp should turn pink and opaque. Stir halfway through cooking for even heat. While the shrimp bake, warm 8 small corn or flour tortillas. You can do this in the oven or in a skillet until they are soft. Once the shrimp are done, it's time to assemble your tacos. Start with a handful of shredded red cabbage on each tortilla. Add a few pieces of shrimp on top, then layer on slices of avocado. Finish with fresh cilantro and a squeeze of lime juice. Each bite will burst with flavor! To get the best texture, avoid overcooking the shrimp. Overcooked shrimp can turn rubbery and tough. Cook them for just 8-10 minutes until they are pink and opaque. Stir the shrimp halfway through baking. This helps them cook evenly and get that nice, charred flavor. Warming your tortillas is key to a great taco. You can warm them in the oven or on a skillet. If using the oven, place them directly on the rack for a few minutes. If using a skillet, heat it on medium and warm the tortillas for about 30 seconds on each side. For the best flavor, choose corn tortillas. They add a nice texture and a bit of sweetness. Presentation matters when serving tacos. Use a wooden platter for a rustic look. Add lime wedges on the side for a pop of color. Sprinkle extra cilantro over the tacos for a fresh touch. Serve with side dishes like rice, beans, or a simple salad. These will complete your meal and balance the flavors. {{image_2}} You can easily swap shrimp for chicken or tofu for a new taste. Chicken thighs work great if you want meat. Cut the chicken into bite-sized pieces and season like the shrimp. For a plant-based option, try tofu. Press it first to remove extra water, then cube it. Both options cook well with the same spices. If you want to explore more seafood, scallops or firm fish are great choices. Just remember to adjust the cooking time. Fish cooks faster, while scallops may need a bit longer than shrimp. Changing up the spices can bring a fresh twist. Try adding smoked chipotle for heat or fresh herbs like cilantro or parsley for a bright flavor. You can also mix in fruits like mango or pineapple. Their sweetness pairs well with lime and chili. Just toss the diced fruit in right before serving to keep it fresh. If you need gluten-free options, choose corn tortillas. They are tasty and add a nice crunch. For a vegan version, stick with tofu or skip the seafood altogether. Use extra veggies like bell peppers and zucchini for a hearty meal. You can also use plant-based sour cream or yogurt instead of avocado for creaminess. To keep your leftover tacos fresh, store them in an airtight container. Place the shrimp and toppings separately to prevent sogginess. In the fridge, they last about 2-3 days. After that, the shrimp may lose their flavor and texture. You can freeze cooked shrimp or fully assembled tacos. If freezing shrimp, lay them flat on a baking sheet first. Once frozen, transfer to a freezer bag. They can last up to three months in the freezer. For assembled tacos, wrap them tightly in foil. Thaw them in the fridge overnight for the best texture. Always reheat gently to avoid rubbery shrimp. You can tell shrimp are cooked when they turn pink and opaque. The shrimp should curl into a C shape. If they remain gray or are too firm, they need more time. Cooked shrimp will also feel slightly firm to the touch. Yes, you can prepare some parts in advance. Chop the cabbage and slice the avocado a few hours ahead. Store them in the fridge to keep them fresh. You can also marinate the shrimp and refrigerate them up to a day before cooking. Just be sure to bake them right before serving. You can add many tasty toppings. Consider using diced tomatoes, sliced jalapeños, or crumbled queso fresco. A simple pico de gallo adds freshness. For a creamy touch, try a dollop of sour cream or a drizzle of spicy mayo. Each adds a new flavor to your tacos. To change the heat level, use milder or spicier chili powder. You can also remove the seeds from jalapeños if you want less heat. For extra spice, add cayenne pepper or hot sauce. Just remember, a little goes a long way! Adjust to your taste for the best result. These shrimp tacos offer easy flavors and delightful toppings. You can make them in no time by following our simple steps. Remember to cook the shrimp just right for the best taste. You can also mix and match toppings to please your guests. Enjoy experimenting with the recipe by trying different proteins and spices. With a few tips, you can impress anyone with your taco skills. So, grab your ingredients and get cooking; a tasty meal awaits!

Sheet-Pan Chili Lime Shrimp Tacos

Savor the flavors of Sheet-Pan Chili Lime Shrimp Tacos that are easy to make and bursting with taste! This quick recipe features juicy shrimp seasoned with chili and lime, served in warm tortillas with crunchy cabbage and creamy avocado. Perfect for a weeknight dinner or a fun gathering! Click through to explore this delicious recipe and elevate your taco night to the next level. You won't want to miss it!
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Ingredients
  

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Zest and juice of 2 limes

Salt and pepper to taste

8 small corn or flour tortillas

1 cup red cabbage, finely shredded

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, smoked paprika, lime zest, lime juice, salt, and pepper. Toss until the shrimp are evenly coated with the spices and seasoning.

      Spread the seasoned shrimp in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

        Bake in the preheated oven for about 8-10 minutes, or until the shrimp are cooked through and pink, stirring halfway through to ensure even cooking.

          While the shrimp are baking, warm the tortillas directly on the oven rack or in a skillet until soft and pliable.

            Assemble the tacos by placing a handful of shredded red cabbage on each tortilla, followed by a few shrimp pieces, and top with slices of avocado.

              Garnish with fresh cilantro and a squeeze of lime juice over the top for an extra burst of flavor.

                Prep Time: 10 min | Total Time: 20 min | Servings: 4

                  - Presentation Tips: Serve the tacos on a wooden platter with lime wedges on the side and sprinkle extra cilantro over the top for color.