Sheet Pan Shrimp Tacos with Sweet Potato Wedges & Creamy Chipotle Sauce

Sheet Pan Shrimp Tacos

with Sweet Potato Wedges & Creamy Chipotle Sauce

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

For layers of smoky flavor, we’re using our Mexican spice blend to season the tender shrimp and onion filling for our tacos and serving a creamy chipotle sauce as the dipper for our side of sweet potato wedges. A cooling swipe of sour cream inside the warm tortillas helps temper the dish’s spice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sheet Pan Shrimp Tacos with Sweet Potato Wedges & Creamy Chipotle Sauce
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Red Onion
Sweet Potato
Sour Cream
Mexican Spice Blend
How To: Hold a Chef's Knife
Flour Tortillas
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 18 to 20 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast the shrimp & vegetables:
2 Roast the shrimp & vegetables:

While the sweet potatoes roast, halve, peel, and thinly slice the onion. Pat the shrimp dry with paper towels; remove and discard the tails. In a bowl, combine the sliced onion and prepared shrimp. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Stir to coat. Transfer to the other side of the sheet pan of roasted sweet potatoes. Arrange in an even layer. Roast 6 to 8 minutes, or until the sweet potatoes are tender when pierced with a fork and the shrimp are opaque and cooked through. Remove from the oven.

Warm the tortillas:
3 Warm the tortillas:

While the shrimp and vegetables roast, wrap the tortillas in a large piece of foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Assemble the tacos & serve your dish:
4 Assemble the tacos & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, roasted shrimp and onion, peppers, and queso blanco (crumbling before adding). Serve the tacos with the roasted sweet potatoes and chipotle sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Sheet Pan Shrimp Tacos

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 18 to 20 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Roast the shrimp & vegetables:

While the sweet potatoes roast, halve, peel, and thinly slice the onion. Pat the shrimp dry with paper towels; remove and discard the tails. In a bowl, combine the sliced onion and prepared shrimp. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Stir to coat. Transfer to the other side of the sheet pan of roasted sweet potatoes. Arrange in an even layer. Roast 6 to 8 minutes, or until the sweet potatoes are tender when pierced with a fork and the shrimp are opaque and cooked through. Remove from the oven.

Roast the shrimp & vegetables:
Warm the tortillas:
3 Warm the tortillas:

While the shrimp and vegetables roast, wrap the tortillas in a large piece of foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

4 Assemble the tacos & serve your dish:

Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, roasted shrimp and onion, peppers, and queso blanco (crumbling before adding). Serve the tacos with the roasted sweet potatoes and chipotle sauce on the side. Enjoy!

Assemble the tacos & serve your dish:
Browse Steps
1 of 4