Ready to shake up taco night? These sheet pan shrimp tacos with Fiesta Pear Salsa will definitely do the trick. Quick, easy and healthy, if you’re bored with your usual taco night options, it’s time to switch things up.
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This simple dish takes almost no time to make, so it’s perfect for busy weeknights. All you need is a handful of ingredients and you can have dinner on the table in less than 20 minutes. Simply toss shrimp with our South of the Border Taco Seasoning, roast for a few minutes until pink and juicy, then pile them into warm tortillas, filled with mashed avocado and crunchy slaw. Top with Fiesta Pear Salsa and you have your answer to Taco Tuesday.
Here’s what you’ll need to make these sheet pan shrimp tacos:
- Shrimp – I like to keep a bag of frozen shrimp in the freezer for easy weeknight meals. They thaw quickly under cold running water, making them the perfect last-minute dinner solution.
- South of the Border Seasoning – This all in all-in-one taco season brings instant flavour to shrimp, chicken, beef and even veggies.
- Tortillas – Flour or corn, store-bought or homemade you can use which ever type you prefect. We like to lightly toast ous in a dry skillet, but you could also warm them in the oven.
- Slaw – While the shrimp are roasting you can whip up this simple slaw. Just mix shredded cabbage (or coleslaw mix) with a quick dressing made from sour cream, lime juice and our South of the Border Seasoning.
- Fiesta Pear Salsa – This sweet, tangy and Spicy Salsa is unlike anything you’ve tried before.
- Optional Toppings – You can customize these tacos with your favourite toppings like fresh cilantro, pickled red onions, sliced jalapenos, crumbled cotija (or feta) cheese, or serve them as is. Either way you won’t be disappointed.
HOW TO MAKE SHRIMP TACOS:
Here’s a quick overview of how to make these sheet pan shrimp tacos. Full instructions included in the recipe below…
Cook the shrimp: Preheat the oven to 425. On a sheet pan, toss the shrimp with lots of South of the Border Seasoning and arrange them on a single layer. Roast for about 8-10 minutes.
Prep the slaw: While the shrimp are roasting, prep the slaw. Mix sour cream with lime juice and South of the Border Seasoning then toss with shredded cabbage (or coleslaw mix). Feel free to add shredded carrots and chopped cilantro, but if you’re in a hurry like I usually am, straight up cabbage is all you need.
Assemble the tacos: Mash some avocado straight on to the warm tortillas. Load on a generous serving of the slaw, add a few shrimp and spoon over some Fiesta Pear Salsa. Top with some crumbled cotija cheese, cilantro or any other toppings then dive in!
Sheet pan shrimp tacos with Fiesta Pear Salsa
Ingredients
- 1 lbs Shrimp peeled and devined
- 1 tbsp Olive Oil
- 2 tbsp Taste of the Okanagan South of the Border Seasoning
- 1-2 Avocados
- Tortillas
- Cotija Cheese (or feta)
South of the Border Slaw
- 2 cups Shredded Cabbage
- 1/2 cup Sour Cream
- 2 tbsp Taste of the Okanagan South of the Border Seasoning
- 1/4 cup Fresh squeezed Lime Juice
Instructions
- Preheat the oven to 450° F
- On a baking sheet, toss the shrimp with olive oil and Taste of the Okanagan South of the Border Seasoning. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. Set the shrimp aside.
- While the Shrimp is cooking make the slaw. Mix the sour cream, lime juice and Taste of the Okanagan South of the Border Seasoning together in a small bowl. Pour desired amount over shredded cabbage and toss. You'll have extra dressing, but you can add extra to your tacos.
- To assemble your tacos, mash some avocado on the warm tortillas. Load on a generous serving of the slaw, add a few shrimp and spoon over some Fiesta Pear Salsa. Top with some crumbled cotija cheese, cilantro or any other toppings then dive in