Sheet Tray Taco Night Recipe By Tasty

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ONE-PAN SHRIMP FAJITAS RECIPE BY TASTY



One-Pan Shrimp Fajitas Recipe by Tasty image

Here's what you need: flour tortillas, red bell pepper, green bell pepper, orange bell pepper, red onion, shrimp, salt, pepper, garlic powder, cumin, lime, salsa, guacamole, fresh cilantro, lime wedge

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 5 servings

Number Of Ingredients 15

5 flour tortillas
½ red bell pepper, sliced
½ green bell pepper, sliced
½ orange bell pepper, sliced
½ red onion, sliced
1 lb shrimp
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 lime, juiced
salsa
guacamole
fresh cilantro
lime wedge

Steps:

  • Preheat oven to 400°F (200°C).
  • Wrap the tortillas in foil and place on the corner of a baking sheet.
  • Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
  • Toss to coat.
  • Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
  • Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
  • Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 31 grams, Fat 3 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams

SHEET PAN CRUNCH-WRAP RECIPE BY TASTY



Sheet Pan Crunch-Wrap Recipe by Tasty image

Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa

Provided by Julie Klink

Categories     Dinner

Yield 14 servings

Number Of Ingredients 36

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cups cooked chicken, shredded
1 taco seasoning, 1 packet
1 tablespoon fresh cilantro, chopped
½ lime, juiced
1 tablespoon olive oil
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
½ lime, juiced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
1 onion, diced
1 lb ground beef
1 tomato, diced
½ lime, juiced
1 tablespoon fresh cilantro, chopped
1 taco seasoning, 1 packet
1 tablespoon butter
1 onion, diced
1 tomato, diced
6 eggs
½ teaspoon salt
½ teaspoon pepper
8 burrito flour tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
1 lb bacon, cooked and chopped
5 corn tostadas
sour cream, to serve
salsa, to serve

Steps:

  • Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  • Generously spray a sheet tray with cooking oil spray.
  • Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  • Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  • Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  • Place the tostadas over the fillings.
  • Sprinkle the rest of the cheese over the tostadas.
  • Place the last flour tortilla over the cheese.
  • Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  • Preheat oven to 375˚F (190˚C).
  • Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  • Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  • Flip the crunch-wrap onto a cutting board.
  • Slice and serve with salsa and sour cream.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams

SHEET PAN TACOS RECIPE BY TASTY



Sheet Pan Tacos Recipe by Tasty image

Here's what you need: black beans, portobello mushroom, pepper, jalapeño, red onion, grape tomatoes, avocado, fresh cilantro, olive oil, salt and pepper, chili powder, cumin, tortilla shell, lime, hot sauce

Provided by Chelsea Vetra

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

½ cup black beans, rinsed and drained
1 portobello mushroom
1 cup pepper, mixed green, yellow and orange, sliced
½ jalapeño, sliced
½ red onion
5 grape tomatoes
1 avocado, cut into small chunks
2 tablespoons fresh cilantro, chopped
1 teaspoon olive oil
salt and pepper
½ tablespoon chili powder
1 teaspoon cumin
tortilla shell, of your choice
lime, optional
hot sauce, optional

Steps:

  • Preheat the oven to 400°F.and place parchment paper on a baking tray, or lubricate it well with olive oil.
  • Place your tomatoes, onions, peppers, and mushrooms on the sheet pan. Drizzle with approx. 1 tsp of olive oil, then sprinkle on the salt, pepper, chili powder and cumin.
  • Place in the oven and cook for 25 minutes.
  • Remove the tray from the oven, place black beans on the tray and mix the contents well. Place the tray back in the oven for 5 more minutes to warm up the beans.
  • Remove from the oven. Use any tortilla shell you enjoy, add in avocado and then garnish with cilantro.
  • Top with lime juice and hot sauce if desired. Serve.

Nutrition Facts : Calories 151 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 9 grams, Protein 4 grams, Sugar 1 gram

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