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For these tasty tacos, you need fresh shrimp. Here's what you'll gather: - 1 lb large shrimp, peeled and deveined - 8 small corn tortillas The shrimp should be firm and pink. Look for shrimp that smell like the ocean. Corn tortillas are soft and tasty. They add a nice touch to the dish. The marinade gives the shrimp a sweet and garlicky flavor. Gather these items: - 3 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste Mix honey and garlic for a sweet kick. Olive oil helps everything stick. Smoked paprika adds a hint of smokiness, while cumin gives warmth. Don't forget the salt and pepper to make it pop. Fresh toppings make the tacos bright and crunchy. Here’s what you'll need: - 1 cup red cabbage, shredded - 1 avocado, sliced - ¼ cup fresh cilantro, chopped - Lime wedges, for serving Shredded red cabbage adds crunch and color. Sliced avocado brings creaminess. Chopped cilantro gives a fresh taste. Serve lime wedges on the side for a zesty squeeze. To start, gather your ingredients. You need honey, garlic, olive oil, smoked paprika, cumin, salt, pepper, and shrimp. In a large bowl, mix the honey, minced garlic, olive oil, smoked paprika, cumin, salt, and pepper. Stir well until all the flavors blend together. Next, add the shrimp to the bowl. Toss the shrimp in the marinade until they are fully coated. This step is key. You want the shrimp to soak up all that delicious flavor. Set the bowl aside for a moment while you prepare to bake. Now, preheat your oven to 400°F (200°C). This temperature is perfect for cooking shrimp quickly while keeping them tender. Line a sheet pan with parchment paper for easy cleanup. Spread the marinated shrimp in a single layer on the sheet pan. Make sure they have space between them. This helps them cook evenly. Bake the shrimp for 8 to 10 minutes. Keep an eye on them. They are ready when they turn pink and opaque. Once done, take them out of the oven and let them cool for a few minutes. This helps them firm up a bit, making them easier to handle. While the shrimp cool, warm your corn tortillas. You can do this in a skillet over medium heat for about 30 seconds on each side. Warm tortillas are soft and easy to fold. Now it’s time to build your tacos. Take a tortilla and place a few shrimp in the center. Top it with shredded red cabbage, sliced avocado, and chopped cilantro for that fresh touch. Don’t forget the lime wedges! Serve them on the side for a zesty finish. Squeeze lime over the tacos just before eating for extra flavor. Enjoy your Savory Sheet Pan Honey Garlic Shrimp Tacos! To cook shrimp just right, look for a few signs. First, the shrimp should turn pink and opaque. This means they are ready to eat. Overcooking makes shrimp tough and chewy. Keep an eye on the time. Bake for 8 to 10 minutes at 400°F. If you want extra flavor, marinate the shrimp longer, up to 30 minutes. This helps the honey and garlic soak in. Warming tortillas is easy and makes a big difference. Use a skillet over medium heat. Cook each tortilla for about 30 seconds on each side. This warms them up and makes them soft. You can also wrap a stack of tortillas in a damp paper towel. Microwave them for about 30 seconds. Both methods make the tortillas pliable, perfect for filling. Tacos are not just about the shrimp. Add fun toppings to make them special. Shredded red cabbage gives a nice crunch. Sliced avocado adds creaminess. Chopped cilantro brings fresh flavor. Squeeze lime on top for a zesty kick. You can also try adding diced tomatoes or jalapeños for more spice. Make your tacos your own! {{image_2}} If you want to switch up your tacos, try different proteins. Chicken works well with the same honey garlic marinade. Just use about 1 lb of boneless chicken breast or thighs. Cook them the same way as the shrimp. You can also use firm tofu for a vegetarian option. It absorbs flavors nicely and adds great texture. For a vegetarian twist, load your tacos with roasted veggies. Bell peppers, zucchini, and sweet potatoes are great choices. Cut them into small pieces and toss them in the same marinade. Bake them on the sheet pan until they are tender. You can also use black beans or chickpeas for added protein. They pair well with the crunchy cabbage and creamy avocado. Feel free to play with flavors! Swap honey for maple syrup for a different sweetness. Add lime juice to the marinade for a zesty kick. You can also use spicy seasonings like cayenne pepper or chili powder if you like heat. Experiment with fresh herbs too. Try adding basil or mint for a fresh taste. Each twist makes the tacos unique and fun! Store leftover shrimp in an airtight container. This keeps them fresh longer. Place the shrimp in the fridge. They will last about 2-3 days. If you want to keep them longer, freeze them. Use a freezer bag to avoid freezer burn. Make sure to remove as much air as possible. Frozen shrimp can last up to 3 months. To reheat shrimp, use a skillet. Heat it over medium heat. Add a bit of oil to the pan. Then, add the shrimp. Cook them until they are warm, about 3-4 minutes. You can also use the microwave. Place shrimp in a bowl, cover, and heat for 30 seconds. Be careful not to overcook them. For tacos, warm them on a skillet for a bit. This keeps them soft and tasty. For fresh ingredients, store them properly. Keep red cabbage in the fridge in a bag. This helps it stay crunchy. Store avocado at room temperature until ripe. Once ripe, place it in the fridge. Use fresh cilantro within a week for the best flavor. Keep it in a damp paper towel and put it in a bag. This keeps it fresh and full of taste. Yes, you can prep these tacos ahead. Mix the marinade and coat the shrimp. Store them in the fridge for up to 24 hours. When you are ready, bake the shrimp as usual. This keeps the flavors fresh and saves time. If you lack shrimp, try chicken or fish. Use about the same weight and cut them into smaller pieces. For a vegetarian option, consider mushrooms or firm tofu. These will soak up the marinade well and provide a tasty meal. Yes, you can use corn tortillas, which are naturally gluten-free. They work great for these tacos. Check labels to ensure they are made in a gluten-free facility. This way, you can enjoy tasty tacos without worry. In this post, I covered how to make delicious shrimp tacos. I shared key ingredients, spices, and fresh toppings. You learned step-by-step how to prepare, bake, and assemble your tacos. I also included tips for perfect shrimp and warming tortillas. We explored fun variations and storage tips for any leftovers. Shrimp tacos can be a hit for any meal. With these tips, you will impress your guests! Enjoy making and sharing these tasty tacos!

Sheet Pan Honey Garlic Shrimp Tacos

Savor the deliciousness of Sheet Pan Honey Garlic Shrimp Tacos for a quick and easy meal that everyone will love! This recipe features succulent shrimp coated in a sweet and savory marinade, served in warm corn tortillas with fresh toppings like avocado and cilantro. Perfect for weeknight dinners or tasty gatherings, these tacos are sure to impress. Click now to discover the full recipe! #ShrimpTacos #EasyCooking #DinnerIdeas #HealthyRecipes
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Ingredients
  

1 lb large shrimp, peeled and deveined

3 tablespoons honey

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1 avocado, sliced

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine honey, minced garlic, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.

      Add the shrimp to the bowl and toss to coat them evenly with the marinade.

        Spread the shrimp in a single layer on a sheet pan lined with parchment paper.

          Bake in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through.

            While the shrimp bake, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.

              Once the shrimp are done, remove from the oven and let cool for a few minutes.

                To assemble the tacos, place a few shrimp on each tortilla, top with shredded red cabbage, sliced avocado, and cilantro.

                  Serve with lime wedges on the side for squeezing over the tacos.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4