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Sheet Pan Shrimp Tacos with Miso Glazed Slaw

Large shrimp roast for just a few minutes on a sheet pan with peppers and red onion, then go into warm tortillas with a crisp, cold slaw coated in a savory-sweet white miso dressing. Dinner is ready in about 35 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Japanese Fusion
Calories: 390
Ingredients Method

Ingredients
  

  • For the Miso Slaw
  • 4 cups 300g shredded green and purple cabbage
  • 1 medium carrot about 60g, grated
  • 2 scallions thinly sliced
  • 1/4 cup 10g chopped fresh cilantro
  • 2 tablespoons 36g white miso
  • 2 tablespoons 30ml rice vinegar
  • 1 tablespoon 15ml lime juice
  • 1 tablespoon 15ml neutral oil
  • 1 tablespoon 21g honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • For the Sheet Pan
  • 1 lb 450g large shrimp (21 to 25 count), peeled and deveined
  • 1 red bell pepper thinly sliced
  • 1 small red onion cut into thin wedges
  • 2 tablespoons 30ml olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lime zest
  • For Serving
  • 8 small corn or flour tortillas 6-inch / 15cm
  • 1 ripe avocado sliced
  • 1 tablespoon toasted sesame seeds
  • Lime wedges

Method
 

  1. Heat the oven to 220°C (425°F) with a rimmed baking sheet inside. Thaw the shrimp completely if frozen, then pat them very dry with paper towels.
  2. Whisk the miso, rice vinegar, lime juice, neutral oil, honey, sesame oil, and ginger in a large bowl until smooth and pourable. Add the cabbage, carrot, scallions, and cilantro, toss, and let the slaw sit while you cook. It should soften slightly, but still crunch.
  3. Toss the pepper and onion with 1 tablespoon of the olive oil on the hot sheet pan. Roast for 8 minutes, until the edges are soft and just beginning to brown.
  4. While the vegetables roast, toss the shrimp with the remaining 1 tablespoon olive oil, chili powder, smoked paprika, garlic powder, salt, and lime zest.
  5. Slide the shrimp onto the pan beside the vegetables in a single layer, with space between them. Roast for 4 to 5 minutes, until the shrimp are opaque, pink-orange, and curled into a loose C. Check one early at 4 minutes.
  6. Warm the tortillas for 20 to 30 seconds per side in a dry skillet over medium heat, until pliable and lightly spotted. Keep them wrapped in a clean towel.
  7. Fill each tortilla with the roasted pepper and onion, shrimp, and a generous spoonful of slaw. Top with avocado and sesame seeds, and serve with lime wedges.