Fody's Sheet Pan Shrimp Tacos

Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, toss together the strips of bell pepper and zucchini with ½ Tbsp olive oil and 1 Tbsp Fody Foods low FODMAP Taco Seasoning.

Spread seasoned vegetables in a single layer on a parchment lined baking sheet and roast in the oven for 20 minutes.

While the vegetables are roasting, place the shrimp in a medium bowl with the remaining ½ Tbsp extra virgin olive oil and 1 Tbsp Fody Foods low FODMAP Taco Seasoning.

After roasting the vegetables for 20 minutes in the oven, remove the pan from the oven and toss the shrimp on the pan with the vegetables. Try to keep everything in a single layer.

Roast the shrimp and vegetables for 7-8 more minutes, or until the shrimp are opaque and 145 degrees Fahrenheit.

Divide the lettuce into 2-3 “shells” per person. Top each lettuce shell or cup with a portion of shrimp and roasted vegetables and top with fresh tomatoes.