Spicy Sheet Pan Shrimp Tacos with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp roasted with chili spices on a sheet pan, topped with a creamy avocado salsa for vibrant and quick tacos. This mexican-inspired seafood (gluten free) ready in about 25 minutes blends large shrimp (peeled and deveined), olive oil, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the shrimp in a single layer on a rimmed baking sheet and roast for 8-10 minutes until pink and just cooked through.
  3. Step 3: While shrimp roasts, prepare the avocado salsa by mashing 1 medium ripe avocado in a bowl. Stir in 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 small seeded and minced jalapeño until combined.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by dividing the roasted shrimp evenly among the tortillas and topping with generous spoonfuls of avocado salsa. Serve immediately for vibrant, spicy flavors.

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Frequently asked questions

How long does Spicy Sheet Pan Shrimp Tacos with Avocado Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Sheet Pan Shrimp Tacos with Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spicy Sheet Pan Shrimp Tacos with Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Sheet Pan Shrimp Tacos with Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Sheet Pan Shrimp Tacos with Avocado Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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