If you want a flavorful, fuss-free weeknight dinner, these Sheet Pan Shrimp Fajita Tacos are an ideal choice. Ready in about 30 minutes and baked on a single sheet pan, they combine tender, seasoned shrimp with vibrant roasted peppers and onions for an easy, crowd-pleasing meal. Naturally gluten-free and dairy-free when served with compliant tortillas, they also work well for paleo-friendly menus depending on the tortillas you choose.
This recipe keeps cleanup to a minimum by roasting everything on one pan. The shrimp are seasoned with smoky spices and lime zest, while bell peppers and red onion caramelize slightly in the oven. Finish with mashed avocado, fresh cilantro, and a squeeze of lime to brighten each taco. Customize the heat level by omitting the serrano pepper or serving with a spicier salsa if you prefer more kick.
Ingredients:
- 1 pound mini bell peppers, stemmed and thinly sliced into rounds
- 1 cup red onion, halved and thinly sliced (about ½ large onion)
- 1 serrano pepper, stemmed and thinly sliced into rounds (optional)
- 4 tablespoons avocado oil, divided
- 2 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1½ pounds peeled, deveined, 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
- 10 flour tortillas (or gluten-free tortillas if desired)
- 2 avocados, mashed
- ¼ cup freshly chopped cilantro
- Salsa, for topping
- 1 lime, cut into wedges
Step-by-step:
Step one: Preheat and prepare the sheet pan
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
Step two: Season and roast the vegetables
Arrange the sliced mini bell peppers, red onion, and serrano pepper on the prepared pan. Drizzle with 2 tablespoons of avocado oil, sprinkle with ½ teaspoon Kosher salt and ½ teaspoon black pepper, and toss to coat. Spread into a single layer and par-cook in the oven until the vegetables are softened, about 10 minutes.
Step three: Prepare the shrimp
While the vegetables roast, pat the shrimp very dry and place them in a bowl. Add the remaining 2 tablespoons avocado oil, 1½ teaspoons Kosher salt, ½ teaspoon black pepper, chili powder, garlic powder, smoked paprika, ground cumin, chopped oregano, and lime zest. Toss until the shrimp are evenly coated. Set aside until the vegetables have had their 10 minutes of roasting.
Step four: Roast shrimp with veggies
Remove the pan from the oven and add the seasoned shrimp to the vegetables. Toss gently to combine and spread into an even layer. Return the pan to the oven and roast until the shrimp are cooked through and opaque, about 8–10 minutes depending on size. Avoid overcooking to keep the shrimp tender.
Step five: Warm the tortillas
Warm tortillas one at a time in a dry stainless steel skillet over medium heat for about 30 seconds per side. Alternatively, char them briefly over a gas flame using tongs for extra flavor.
Step six: Assemble and serve
Spread a spoonful of mashed avocado across each tortilla, top with shrimp and roasted peppers, then finish with chopped cilantro, a drizzle of salsa, and a lime wedge for squeezing. Serve immediately while the shrimp are hot.
Recipe FAQs:
Yes. The shrimp and roasted vegetables are delicious over rice bowls, atop a salad, or on tostadas for a low-carb or grain-forward variation.
The filling is dairy-free and naturally gluten-free. Choose gluten-free or grain-free tortillas to keep the entire dish gluten-free; use paleo-style tortillas or lettuce wraps for a paleo-friendly option.
They’re mildly spiced. The serrano adds optional heat; omit it for a gentler flavor. Serve with a spicy salsa or pickled jalapeños if you want more heat.
Tips, Variations, and Storage
- To adjust spice, remove the serrano or use a milder pepper. Add cayenne or a hot salsa for more heat.
- Swap shrimp for sliced chicken breast or firm white fish for a different protein—adjust cooking time accordingly.
- Make it ahead: prepare and season the shrimp in advance, then toss with roasted vegetables right before reheating and serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or oven to avoid overcooking the shrimp; assemble fresh tortillas and avocado at serving time.
Nutrition (per recipe batch)
Calories: 606 kcal; Carbohydrates: 67 g; Protein: 12 g; Fat: 36 g; Saturated Fat: 6 g; Sodium: 1990 mg; Fiber: 16 g. Nutrition values are approximate and will vary based on specific ingredients and portion sizes.
Additional Info
Author: Alex Snodgrass
Servings: 4 servings
Calories (approx.): 606 per serving
These Sheet Pan Shrimp Fajita Tacos are an excellent weeknight solution when you want bold flavor without a lot of cleanup. Try them with different salsas, pickled onions, or a squeeze of extra lime to suit your taste. Enjoy—and let us know how yours turn out!