Cinco de Mayo and Taco Tuesday don’t always line up, but when they do, it calls for something easy, vibrant, and packed with flavor. These Cilantro Lime Sheet Pan Tacos check every box. They’re bright, a little tangy, slightly sweet, and come together on one pan with minimal cleanup. Whether you’re feeding a group or just want leftovers that actually excite you, this is the kind of recipe that earns a repeat spot in your weekly rotation.

What makes these tacos stand out is the cilantro lime dressing. It pulls double duty as both a marinade and a finishing flavor, soaking into the shrimp while also coating the roasted vegetables. The result is a balanced bite every time: juicy shrimp, caramelized peppers and onions, creamy cotija, and a pop of acidity from quick pickled onions.

Sheet pan meals are often about convenience, but this one doesn’t sacrifice flavor for ease. Roasting the vegetables first gives them time to soften and develop those slightly charred edges, while the shrimp cook quickly at the end to stay tender and juicy.

Cilantro Lime Sheet Pan Tacos

Ingredients

For the tacos:

2 bell peppers (any color), thinly sliced
1 medium sweet onion, thinly sliced
1 pound raw shrimp, peeled and deveined
Warm tortillas, for serving
Cotija cheese, for serving
1/4 cup chopped cilantro (optional)
Avocado slices, for serving
Lime wedges, for serving

For the cilantro lime dressing:

1/4 cup fresh lime juice
1 1/2 tablespoons honey
1/4 cup fresh cilantro leaves
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper flakes (optional)
1/3 cup olive oil

For the quick pickled onions:

1/2 red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

Instructions

Start by making the quick pickled onions so they have time to develop flavor. In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve. Place the thinly sliced red onion in a heat-safe jar or bowl and pour the liquid over the top. Let sit at room temperature for at least 20–30 minutes. The longer they sit, the more flavorful they become.

Preheat your oven to 425 degrees F.

Spread the sliced bell peppers and sweet onion across a large sheet pan in an even layer.

Make the cilantro lime dressing by combining the lime juice, honey, cilantro, garlic, salt, pepper, red pepper flakes (if using), and olive oil in a blender or food processor. Blend until smooth. Taste and adjust salt as needed.

Pour half of the dressing over the vegetables and toss to coat well. Roast in the oven for 15–20 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.

While the vegetables cook, place the shrimp in a large bowl and toss with the remaining dressing.

Once the vegetables are done, remove the pan from the oven, toss them once more, and push them to one side of the sheet pan. Add the shrimp to the empty side in a single layer.

Return the pan to the oven and roast for 6–8 minutes, until the shrimp are pink, opaque, and cooked through.

To assemble, fill warm tortillas with the roasted vegetables and shrimp and desired toppings.

Tips for the best tacos

Don’t overcook the shrimp. They cook quickly and can turn rubbery if left in the oven too long. As soon as they’re opaque and curled, they’re done.

Slice your vegetables evenly. This helps them roast at the same rate and gives you that perfect mix of soft and slightly crisp textures.

Make extra pickled onions. They keep well in the fridge and add brightness to salads, bowls, sandwiches, and more throughout the week.

Warm your tortillas. It makes a noticeable difference in both texture and flavor.

These tacos are the kind of meal that feels festive without requiring a lot of effort. Perfect for a casual Cinco de Mayo spread, a quick Taco Tuesday dinner, or honestly, any night you want something fresh and satisfying with minimal cleanup.