Baked Shrimp Tacos

Preheat the oven to 400°F and line a large baking sheet with Reynolds Wrap^® Non-Stick Foil, placing the non-stick side facing up (the dull side).

Preheat a medium cast iron skillet to medium and add olive oil. Once hot, add your sliced onions, red bell pepper and salt.

Cook for about 10 minutes, or until the onions and bell pepper have softened and are slightly browned. Remove from the pan and set aside.

Pat peeled and deveined shrimp dry with a paper towel and add to a large mixing bowl. Sprinkle with kosher salt, chili powder, garlic powder, cumin, cayenne and smoked paprika and stir until coated. Top with 2 tablespoons of olive oil and stir again until evenly combined.

To the same cast iron skillet that you cooked your peppers and onions in, add remaining 1 tablespoon of olive oil and heat to medium.

Once olive oil is shimmering and hot, add your shrimp in an even layer, making sure they are not touching. Cook for 2–3 minutes per side until shrimp are browned and tightly curled. Flip over, and cook for an additional 2–3 minutes on the other side.

Leave shrimp to cook without touching or moving them, as this will help them brown nicely!

Cook in batches as needed. Remove shrimp from the pan and set aside.

Assemble your tacos. Take the Reynolds Wrap^® Non-Stick Foil-lined baking tray and lay out 6 tortillas. Top half of each tortilla with about 2 tablespoons refried black beans, sauteed peppers and onions, 4–5 shrimp, and 2–3 tablespoons shredded cheese. Close the tortilla and flip over (this helps to ensure they stay closed).

Bake at 400°F for 10 minutes, or until cheese has melted.

While tacos are baking, prepare your chipotle adobo sauce by combining Greek yogurt, adobo peppers, garlic cloves, mayo, lime juice, water and salt in a small food processor. Blend until smooth and stir in 1/4 cup finely chopped cilantro. Set aside.

Next, prepare your fresh salsa by adding diced tomatoes, onion, jalapeno, chopped cilantro and salt to a small mixing bowl. Top with a squeeze of fresh lime juice, stir to combine and set aside.

Remove tacos from the oven and top each with fresh salsa and a drizzle of the chipotle adobo sauce. Serve immediately and enjoy!