Sheet Pan Shrimp Fajita Tacos

If you’re on the lookout for a delicious weeknight meal that’s as simple as it is satisfying, these Sheet Pan Shrimp Fajita Tacos are sure to hit the spot!

These Sheet Pan Shrimp Fajita Tacos are packed with vibrant colors and flavors. Plus, most of the action is happening on a sheet pan so you have very limited dishes. That’s a major win!

These tacos are not only dairy-free and gluten-free, but also fit perfectly into a paleo lifestyle, making them a great choice for anyone sitting at your table. You’ll love the perfectly seasoned shrimp, the tender veggies, and the option to top your tacos however you choose!

Ingredients:

• Mini Bell Peppers 
• Red Onion
• Serrano Pepper
• Avocado Oil 
• Kosher Salt
• Freshly Ground Black Pepper 
• Peeled, Deveined, and Tail-Off Shrimp
• Chili Powder
• Garlic Powder
• Smoked Paprika
• Ground Cumin
• Fresh Oregano Leaves
• Limes
• Flour Tortillas
• Avocados 
• Fresh Cilantro
• Salsa

Step-by-step:

step one: prep the sheet pan

Preheat the oven to 425°F. Line a sheet pan with parchment paper.

step two: prep the veggies

Place the sliced bell peppers, onion, and serrano on the prepared sheet pan. Drizzle with 2 tablespoons of the avocado oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper and toss until well combined.

step three: par-cook the veggies

Spread into an even layer and par-cook until softened, about 10 minutes.

step four: season the shrimp

Meanwhile, pat the shrimp very dry and place in a bowl. Add the remaining 2 tablespoons avocado oil 1 ½ teaspoons Kosher salt, ½ teaspoon pepper, the chili powder, garlic powder, smoked paprika, cumin, fresh oregano, and lime zest and toss until well combined and the shrimp is evenly coated. Set aside until the veggies have par-cooked.

step five: add shrimp to the pan and roast

Remove the veggies from the oven and add the shrimp to the pan. Toss until just combined and spread into an even layer. Place back into the oven and continue to roast until the shrimp is cooked through, about 10 minutes.

step six: heat the tortillas

One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet, and char the tortillas directly over a gas flame for a few seconds using tongs.

step seven: assemble the tacos and serve!

To serve, spread the mashed avocado on the bottom of a tortilla and top with the shrimp fajitas. Finish with a sprinkle of cilantro, a drizzle of salsa, and a lime wedge for squeezing.

Recipe FAQs:

I hope you love these quick and simple Sheet Pan Shrimp Fajita Tacos! Let me know what you think after you try them.

Looking for more shrimp recipes? Check these out!

Tangy Thai Shrimp and Noodle Salad

Bang Bang Shrimp Skewers with Sesame Slaw

Grilled Shrimp Salad with Chili Lime Dressing

5 from 9 votes

Sheet Pan Shrimp Fajita Tacos

Gluten-free, dairy-free, paleo

Servings: 4 servings

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Ingredients 

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For the Sheet Pan Shrimp Fajitas:

• ▢ 1- pound mini bell peppers stem removed and thinly sliced into rounds
• ▢ 1 cup halved and thinly sliced red onion ½ large onion
• ▢ 1 serrano pepper stem removed and thinly sliced into rounds (optional)
• ▢ 4 tablespoons avocado oil divided
• ▢ 2 teaspoons Kosher salt divided
• ▢ 1 teaspoon freshly ground black pepper divided
• ▢ 1 ½ pounds peeled deveined and tail-off shrimp (36/40)
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon ground cumin
• ▢ 1 tablespoon finely chopped fresh oregano leaves
• ▢ Zest of ½ lime

For Serving:

• ▢ 10 flour tortillas
• ▢ 2 avocados mashed
• ▢ ¼ cup freshly chopped cilantro leaves
• ▢ Salsa for topping
• ▢ 1 lime cut into wedges

Instructions 

Make the Shrimp Fajitas:

• Preheat the oven to 425°F. Line a sheet pan with parchment paper.
• Place the sliced bell peppers, onion, and serrano on the prepared sheet pan. Drizzle with 2 tablespoons of the avocado oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper and toss until well-combined. Spread into an even layer and par cook until softened, about 10 minutes.
• Meanwhile, pat the shrimp very dry and place in a bowl. Add the remaining 2 tablespoons avocado oil 1 ½ teaspoon Kosher salt, ½ teaspoon pepper, the chili powder, garlic powder, smoked paprika, cumin, fresh oregano, and lime zest and toss until well combined and the shrimp is evenly coated. Set aside until the veggies have par cooked.
• Remove the veggies from the oven and add the shrimp to the pan. Toss until just combined and spread into an even layer. Place back into the oven and continue to roast until the shrimp is cooked through, about 10 minutes.

Assemble the tacos:

• One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over a gas flame for a few seconds using tongs.
• To serve, spread the mashed avocado on the bottom of a tortilla and top with the shrimp fajitas. Finish with a sprinkle of cilantro and a drizzle of salsa, and a lime wedge for squeezing.

Nutrition

Calories: 606kcal, Carbohydrates: 67g, Protein: 12g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Sodium: 1990mg, Potassium: 1292mg, Fiber: 16g, Sugar: 14g, Vitamin A: 4557IU, Vitamin C: 180mg, Calcium: 228mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 servings

Calories: 606

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