Shrimp Fajitas

Ingredients

• Red bell pepper

  raw

  2 medium or 238g

• Yellow bell pepper

  sweet, raw

  1 pepper, large or 186g

• Green bell pepper

  raw

  1 medium or 119g

• Red onion

  1 small raw or 70g

• Shrimp

  raw

  24 oz or 680g

• Chili powder

  2 tsp or 5g

• Cumin seed

  1 tsp, ground or 3g

• Onion powder

  1 tsp or 2g

• Garlic powder

  1 tsp or 3g

• Oregano

  dried

  ½ tsp, leaves or 0.5g

• Paprika

  ½ tsp or 1g

• Olive oil

  4 tbsp or 54g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

• Lime juice

  2 tbsp or 30g

• Corn tortillas

  8 tortilla or 192g

• Sour cream

  8 tbsp or 96g

• Avocado

  raw

  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.