Shrimp Sheet Pan Crispy Tacos

Serves 4.
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Shrimp Sheet Pan Crispy Tacos
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These tacos start with everything on one sheet pan: shrimp, peppers, onions, and corn! Then they get stuffed in crispy taco shells and topped with loads of Tex-Mex toppings! Hard to beat and quick to make!


1 1/2 pounds large shrimp, shelled
½ cup breadcrumbs
2 tablespoons taco seasoning
1 red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 jalapeno peppers, halved
1 ear sweet corn, quartered
¼ cup olive oil
2 tablespoons taco seasoning
Old El Paso Crispy Flour Shells
Ripe Avocado
Sour Cream
Crumbled Queso Fresco


1) Preheat oven to 450 degrees F. Drizzle two tablespoons of olive oil onto a sheet pan and spread out chopped onions, peppers, and corn. Sprinkle with two tablespoons taco seasoning. Bake veggies for 20 minutes, stirring once halfway through.

2) Meanwhile, peel shrimp but keep tails on. Dry the shrimp with a few paper towels and toss with breadcrumbs and taco seasoning.

3) After veggies have roasted, drain off any extra liquid and spread shrimp over the sheetpan between the veggies. Try to keep everything in a single layer, but it’s okay if there is some overlap. Bake again for 10 minutes.

4) Serve tacos with ripe avocado, crumbled cheese, cilantro, and piled high with shrimp and roasted vegetables.