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Sheet Pan Shrimp Tacos

with Sweet Potato Wedges & Creamy Chipotle Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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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About Blue Apron

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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!

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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: