Sheet Pan Shrimp Tacos with Pico de Gallo

Sheet pan shrimp taco with sliced avocado and lime crema on corn tortilla.

4.50 from 2 votes

Sheet Pan Shrimp Tacos with Pico de Gallo

These Sheet Pan Shrimp Tacos are healthy and ready in 20 minutes! They're topped with fresh Pico de Gallo salsa and Mexican lime crema.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: healthy shrimp tacos, roasted shrimp tacos, shrimp tacos with pico de gallo

Servings:

Calories: 251kcal

Author: Christine Rooney

Equipment

Sheet Pan

Ingredients

For The Shrimp Tacos:

1 lb. shrimp peeled and cleaned
1 Tbsp. olive oil
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cumin
½ tsp. smoked paprika
¼ tsp. kosher salt
¼ tsp. pepper
5 corn tortillas can use flour tortillas if not gluten free
greens such as lettuce, spinach, or any salad greens

For The Pico de Gallo:

3 tomatoes yields 2 cups diced tomatoes
1 small onion any color
2 cloves garlic
1 jalapeno seeds removed
¼ cup cilantro minced
2 Tbsp. lime juice
¼ tsp. kosher salt
¼ tsp. pepper

For The Crema:

½ cup sour cream
2 Tbsp. heavy cream
1 Tbsp. lime juice
lime zest from 1 lime

US Customary - Metric

Instructions

For The Shrimp Tacos:

Heat oven to 400 degrees Fahrenheit.
Clean, peel, and devein (if necessary) 1 lb. of fresh or thawed (if frozen) uncooked shrimp and place them onto a baking sheet.
Drizzle the shrimp with 1 Tbsp. of olive oil and toss until completely coated in the oil.
Sprinkle ½ tsp. each garlic powder, onion powder, cumin, and smoked paprika along with ¼ tsp. each kosher salt and pepper over the shrimp and toss until completely coated.
Place the baking sheet in the oven and roast for 8-10 minutes. The shrimp should be fully cooked through at this point. Try not to overcook the shrimp or they may become rubbery.
The safe internal temperature for shrimp is 145 degrees and may be checked using a food thermometer if needed.
Remove the baking sheet from the oven and set aside.

For The Pico de Gallo:

Chop 3 medium tomatoes (such as Roma or vine-on tomatoes) or 2 large tomatoes. This yields 2 cups of diced tomatoes. Place the tomatoes into a bowl.
Dice 1 small onion (any color) or ½ a large onion (any color), 2 cloves of garlic, 1 jalapeno pepper (remove seeds for less heat), and mince ¼ cup of cilantro. Add all of these ingredients to the bowl.
Add 2 Tbsp. fresh lime juice (equals 1-2 limes) to the bowl, along with ¼ tsp. each kosher salt and pepper. Stir all of these ingredients until completely combined.
Feel free to drain any excess liquid from the Pico de Gallo if needed.

For The Crema:

Add ½ cup of sour cream and 2 Tbsp. heavy whipping cream in a small bowl. Whisk until combined using a fork or small whisk.
Add the zest of 1 lime using a Microplane zester and then add 1 Tbsp. of fresh lime juice along with a pinch of kosher salt.
Whisk all of these ingredients until completely combined. The crema should be smooth and creamy.
To serve: Warm a few corn tortillas (can use flour tortillas if not gluten free). Add some lettuce or greens of choice, cooked shrimp, Pico de Gallo, Mexican crema, and any other toppings of choice to the tortillas.

Video

Notes

The Pico de Gallo can be made ahead and stored for 2-3 days in an airtight container in the refrigerator. Feel free to drain any excess liquid from the Pico de Gallo before serving if needed.

Any extra Pico de Gallo may be served with tortilla chips or used to top your favorite Mexican dishes.

Any leftover Mexican crema may be stored for 2-3 days in an airtight container in the fridge.

Nutrition