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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.

Ethan Mick

with Sweet Potato Wedges & Creamy Chipotle Sauce

Sheet Pan Shrimp Tacos

Shrimp

Flour Tortillas

Red Onion

Sweet Potatoes

Sour Cream

Sliced Roasted Red Peppers

Creamy Chipotle Sauce

Queso Blanco

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

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.

Prepare & roast the sweet potatoes:

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:

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.

Warm the tortillas:

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!