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
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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.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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Sheet Pan Shrimp Tacos with Sweet Potato Wedges & Creamy Chipotle Sauce
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Beauty 20 20red 20onion 3003
Red Onion
Beauty 20 20sweet 20potato 20 204543
Sweet Potato
Beauty 20 20sour 20cream 20 200248
Sour Cream
Sb 20 20mexicanchicken ricecasserole 20 204293
Mexican Spice Blend
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How To: Hold a Chef's Knife
Beauty 20 20flour 20tortillas 20 209042
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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!

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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: