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- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium red onion, sliced For these shrimp tacos, I start with large shrimp. They have a nice bite and soak up all the flavors. Olive oil gives a rich base for the marinade. The bell peppers and onion add color and crunch to the dish. - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Zest and juice of 2 limes - Salt and pepper to taste The seasoning mix is key for flavor. Chili powder gives heat, while cumin adds earthiness. Smoked paprika offers a nice depth, and garlic powder adds savoriness. Lime zest and juice brighten everything up. Don't forget salt and pepper to taste! - 8 small corn tortillas - Fresh cilantro, for garnish - Avocado, sliced, for serving - Lime wedges, for serving Corn tortillas are perfect for holding all the goodness. Fresh cilantro adds a pop of flavor and color. Sliced avocado gives a creamy touch. Lime wedges on the side offer a fresh squeeze for extra zing! 1. Preheat the oven and line the pan: Start by preheating your oven to 400°F (200°C). This step is key for cooking the shrimp and veggies evenly. Line a large sheet pan with parchment paper. This makes cleanup easy and keeps everything from sticking. 2. Making the marinade: In a medium bowl, mix 2 tablespoons of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add the zest and juice of 2 limes. Season with salt and pepper. Stir well until all the flavors blend together. 1. Coating the shrimp in the marinade: Add 1 pound of peeled and deveined shrimp into the bowl with your marinade. Toss the shrimp well so they are fully coated. Each shrimp should be covered in that zesty mix. 2. Recommended resting time: Let the shrimp rest for about 10 minutes. This time allows the shrimp to soak up the flavors. It makes each bite burst with taste. 1. Arranging the vegetables and shrimp: While the shrimp marinate, prepare the veggies. Slice 1 red bell pepper, 1 yellow bell pepper, and 1 medium red onion. Spread them evenly on your lined sheet pan. Then, arrange the marinated shrimp on top of the veggies in a single layer. 2. Baking times and temperature specifics: Place the sheet pan in your preheated oven. Bake for 10-12 minutes. The shrimp will turn pink and opaque when they are done. The veggies should be tender but not mushy. Keep an eye on them for best results. How can you tell when shrimp are done? Look for shrimp that turn pink and opaque. This means they are cooked through. Use a timer and check them at the 10-minute mark. They cook quickly, so watch closely. Overcooked shrimp can become rubbery. To avoid overcooked vegetables, cut them into even pieces. This helps them cook at the same rate. Bell peppers and onions should be tender but still slightly crisp. If you see them browning too much, take them out. Presentation makes your tacos look even better. Serve them on a large platter. Add lime wedges and fresh cilantro for a pop of color. You can stack the tacos or lay them flat. This makes it easy for everyone to grab their favorites. For toppings, try sliced avocado, diced tomatoes, or crumbled queso. Fresh salsa or a drizzle of creamy sauce adds a nice touch. You can also serve these tacos with a side of chips and guacamole. Want to enhance the flavors? Add more spices like smoked paprika or a pinch of cayenne pepper for heat. Fresh herbs, such as cilantro or parsley, brighten the dish. You can customize the recipe too. Swap shrimp for chicken or tofu for a different taste. Try adding pineapple or mango for a sweet twist. Each change gives you a new taco experience. {{image_2}} You can switch up the shrimp if you want. Chicken works well too. Just cut it into small pieces. Tofu is a great choice for a plant-based option. Firm tofu gives a nice texture. You can also change the veggies. Try zucchini, corn, or cherry tomatoes. These add color and flavor. For a gluten-free meal, use corn tortillas. They are tasty and safe for those avoiding gluten. If you want a vegan dish, skip the shrimp. Use marinated jackfruit instead. It gives a nice, meaty feel. You can also add beans for protein. Want some heat? Add jalapeños or your favorite hot sauce. They bring a spicy kick to the tacos. For a sweet touch, try mango or pineapple. These fruits balance the spice with their natural sweetness. You can mix them into the shrimp or serve as a topping. To keep your chili lime shrimp tacos fresh, store leftovers in an airtight container. This helps keep flavors in and moisture out. Place the container in the fridge. The dish lasts up to three days in the fridge. After that, the shrimp may lose their tasty flavor and texture. You can freeze prepped shrimp and veggies if you want to store them longer. Place the shrimp and vegetables in a freezer-safe bag. Squeeze out the air and seal tightly. They can last up to three months in the freezer. To reheat, thaw overnight in the fridge. Then cook in a skillet until heated through. This keeps the shrimp juicy and the veggies crisp. For quick weeknight meals, prepare the shrimp and veggies in advance. Marinate the shrimp and chop the veggies a day ahead. Store them in the fridge until ready to cook. Assemble tacos fresh for the best taste. Warm tortillas just before adding the shrimp and veggies. This way, you get a warm, tasty meal in no time. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. Pat them dry before you marinate. This helps them soak up all the great flavors. To store leftover shrimp tacos, wrap them tightly in plastic wrap. You can also use a sealed container. Keep them in the fridge for up to two days. When ready to eat, you can reheat the shrimp and veggies on the stove. Warm the tortillas in a dry skillet for the best taste. You can serve many tasty sides with these tacos: - Additional side dish suggestions: - Mexican rice - Refried beans - Fresh corn salad - Pico de gallo - Beverage pairings and complementary flavors: - A light beer, like a lager - Fresh limeade - Coconut water - Crisp white wine, such as Sauvignon Blanc These pairings will enhance the bright flavors of your chili lime shrimp tacos. Enjoy experimenting! This article guides you through making delicious chili lime shrimp tacos. You learned about the best ingredients, like shrimp, olive oil, and spices. I shared tips for marinating, baking, and serving your tacos to perfection. Mix things up with protein swaps or flavor boosts. Don't forget to store leftovers properly for future meals. Enjoy making these tacos your own; let your taste shine!

Chili Lime Shrimp Tacos Sheet Pan

Elevate your taco night with these delicious Chili Lime Shrimp Tacos made on a sheet pan! Bursting with flavor from marinated shrimp and colorful veggies, this easy recipe comes together in just 25 minutes. Perfect for a quick weeknight dinner or a fun gathering, enjoy the fresh taste of grilled shrimp wrapped in warm corn tortillas. Click through to explore the full recipe and get ready to impress your family and friends!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Zest and juice of 2 limes

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, sliced

8 small corn tortillas

Fresh cilantro, for garnish

Avocado, sliced, for serving

Lime wedges, for serving

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    Prepare the marinade: In a medium bowl, mix the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest, lime juice, salt, and pepper until well combined.

      Marinate the shrimp: Add the shrimp to the bowl and toss them in the marinade until fully coated. Let rest for about 10 minutes.

        Arrange the veggies: Spread the sliced red bell pepper, yellow bell pepper, and red onion evenly on the prepared sheet pan.

          Add the shrimp: Arrange the marinated shrimp on top of the vegetables in a single layer.

            Bake: Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

              Warm the tortillas: While the shrimp are cooking, warm the corn tortillas on a dry skillet or in the microwave until soft and pliable.

                Assemble the tacos: Once out of the oven, take a tortilla and fill it with a generous scoop of shrimp and veggies. Top with fresh cilantro and sliced avocado.

                  Serve: Add a lime wedge on the side for an extra squeeze of freshness.

                    Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings

                      - Presentation Tips: Serve tacos on a large platter, garnished with additional lime wedges and fresh cilantro for a vibrant look.