Sheet Pan Shrimp Tacos

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place the shrimp in a medium bowl, then drizzle with 2 tablespoons olive oil.

Step 3

Sprinkle 1 teaspoon chili powder and 0.5 teaspoon cumin over the shrimp, then add a pinch of salt and pepper.

Step 4

Using your hands or two spoons, toss the shrimp back and forth until every piece is coated with the oil and spices.

Step 5

Spread the seasoned shrimp in a single layer on a sheet pan, spacing them about 1 inch apart so they cook evenly.

Step 6

Slide the sheet pan into the oven and roast for 8 to 10 minutes, until the shrimp turn from gray to opaque pink and curl into a C shape.

Step 7

Remove the sheet pan from the oven using oven mitts and set it on a heatproof surface.

Step 8

Place a dry skillet or griddle over medium-high heat and warm each tortilla for 20 seconds on each side, flipping with tongs, until it softens and develops light brown spots.

Step 9

Divide the warm tortillas between two plates, placing 3 tortillas per plate.

Step 10

Distribute the roasted shrimp evenly among the tortillas, placing 3 shrimp in each tortilla.

Step 11

Top each taco with a small handful of fresh cilantro or shredded cabbage, then squeeze fresh lime juice over the top.