So good! My hubby normally doesn’t like shrimp but he loves this dish!

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well coated.

Spread the seasoned shrimp out on the prepared baking sheet in a single layer.

Bake in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through.

While the shrimp are baking, warm the tortillas in a dry skillet over medium heat until they’re soft and pliable.

Once the shrimp are done, assemble your tacos. Place a few shrimp on each tortilla, then top with shredded lettuce, diced tomatoes, red onion, and cilantro.

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

For a spicier kick, add some finely chopped jalapeños to the topping or a dash of hot sauce to the shrimp seasoning. If you prefer a creamier texture, a dollop of sour cream or a drizzle of chipotle mayo can be added just before serving. For a gluten-free option, opt for corn tortillas instead of flour. And if you have access to a grill, grilling the shrimp instead of baking can impart a wonderful smoky flavor.