1 red onion, sliced
1 zucchini, diced or cut into fries
1 yellow, red or green bell pepper, sliced
1 jalapeno, sliced
2 cloves garlic, minced
1 can black beans, rinsed
1 cup corn niblets
1 cup halved cherry tomatoes
Garlic Jalapeno Extra Virgin Olive Oil
Baja Fish Taco Blend
1 lb peeled, deveined shrimp
Creamy Cilantro Sauce for serving

Feed a hungry crowd in under 30 mins with this completely satisfying sheet pan supper. Our Baja Fish Taco Blend and Garlic Jalapeno Extra Virgin Olive Oil come together to perfectly season a sheet pan filled with summer veggies and Gulf shrimp. Win-win. Oh, and line the pan with foil, and your cleanup is virtually zero. Yet another win!


1.Preheat oven to 375°F.
2.Place the onion, zucchini, bell pepper, jalapeno, garlic, black beans and corn on a sheet pan. Drizzle with Garlic Jalapeno Extra Virgin Olive Oil and season with Adobo Blend.
3.Mix well and bake for 10-15 mins or until the vegetables are tender and browned. While the vegetables are roasting, season the shrimp with Jalapeno Garlic Extra Virgin Olive Oil and Adobo Blend.
4.Remove the vegetables from the oven, add the shrimp and return to the oven. Roast for 5-8 mins or until the shrimp are firm to the touch, opaque pink and cooked through.
5. Serve with tortillas, slaw and Creamy Cilantro Sauce

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