Shrimp Fajitas

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  2 tbsp or 30g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. Preheat the oven to 400°F. Thinly slice the bell peppers and red onion. Pat the shrimp dry and remove tails if desired. Line two sheet pans with parchment paper.
2. In a small bowl, combine chili powder, cumin, onion powder, garlic powder, paprika, oregano, salt, and pepper. Stir to combine.
3. Place bell pepper and onion slices on one sheet pan. Drizzle with half of the olive oil and add about half of the seasoning mix. Toss to coat and spread evenly. Bake on the top rack for 10 minutes.
4. On the second sheet pan, add shrimp, remaining olive oil, and remaining seasoning mix. Toss to coat and spread evenly. Swap the veggie pan to the lower rack and place the shrimp pan on the top rack. Bake for 5-6 minutes until shrimp are opaque. Optionally, broil shrimp and veggies for 1-2 minutes each.
5. Toss shrimp with lime juice and fresh chopped cilantro. Warm tortillas and slice avocado for topping. Remove tails from shrimp if needed and serve with veggies, avocado, and sour cream.