Shrimp Tacos Recipe With Salsa Pico De Gallo
SHEET PAN SHRIMP TACOS WITH PICO DE GALLO
This gluten free Sheet Pan Shrimp Tacos recipe is ready in 20 minutes! It's topped with homemade pico de gallo salsa and Mexican crema.
Provided by Christine Rooney
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees.
- Clean and peel 1 lb. of shrimp. Place the shrimp on a baking sheet and drizzle with 2 tsp. of olive oil. Sprinkle with 1/4 tsp. of salt and pepper. Sprinkle 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. smoked paprika, and 1/2 tsp. of adobo seasoning. Toss until the shrimp is coated in oil and spices.
- Place the baking sheet in the oven and bake for 8-10 minutes. The shrimp should be fully cooked but not rubbery. Remove pan when shrimp is finished cooking (chop shrimp into pieces if desired).
- Finely chop 3 large tomatoes, 1/2 an onion, 2 cloves garlic, 1 jalapeno pepper (remove seeds), 1/4 cup fresh cilantro, and cut a lime in half.
- Place the tomatoes, onions, garlic, jalapeno, and cilantro in a small bowl. Stir until completely combined. Add the juice of half a lime and 1/8 tsp. salt and pepper. Stir until combined. Adjust lime and salt levels to taste.
- Combine 1/2 cup sour cream, the juice of 1 lime, 1/4 tsp. garlic powder, 1 tsp. honey and a pinch of salt in small bowl. Stir until completely combined.
- To serve: Warm a few tortillas. Add the shrimp, a few spoonfuls of pico de gallo, and a drizzle of Mexican crema. Top with more cilantro and a squeeze of lime. Add fresh vegetables like sliced radishes and spinach if desired.
Nutrition Facts : Calories 328 kcal, ServingSize 2 cups, Carbohydrate 38 g, Protein 25 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 1199 mg, Fiber 4 g, Sugar 6 g
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- Make the batter: Combine All-Purpose Flour (2 cup), Baking Powder (1 1/2 teaspoon), Garlic Powder (1 teaspoon), Fresh Oregano (1/2 teaspoon), Salt and Pepper (to taste) in a bowl and mix thoroughly with a whisk. Add the Beer (1 can) and whisk until smooth, then set aside at room temperature for 30 minutes.
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- Add the juice of the Lime (1) and put all the prepared vegetables into a Blender. Add Fresh Cilantro (to taste), Salt (to taste), Ground Black Pepper (to taste), and pulse for 2 or 3 seconds so it stays chunky.
- Pour 1 inch of Oil (to taste) into a deep pan, and heat until shimmering. While it’s heating, check the batter; if it seems too thick to coat the shrimp well, add more beer, water, or milk, 1 tablespoon at a time. However, it's better for it to be slightly too thick than too thin!
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