Ingredients
- 1 lb large, deveined shrimp
- 2 bell peppers (red, yellow, and orange)
- 2 medium-sized yellow onions, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Flour or corn tortillas, for serving
- Fresh cilantro and lime, for garnishing
Instructions
- Prepare your ingredients: clean and devein the shrimp, then pat dry. Slice the peppers and onions into thin strips.
- Marinate the shrimp: In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss shrimp in marinade and let sit for 15-20 minutes.
- Sauté the vegetables: Heat oil in a skillet over medium heat. Add onions, cooking until soft and translucent (about 5 minutes). Then, add bell peppers and sauté until tender-crisp (3-4 minutes).
- Cook the shrimp: Push vegetables to the side and add marinated shrimp to the center. Cook for 2-3 minutes on each side until pink and opaque. Stir to combine.
- Warm the tortillas: Warm in a dry skillet or wrap in foil and place in a 350°F oven for about 10 minutes.
- Assemble your fajitas: Serve shrimp and vegetables on warm tortillas, garnished with cilantro and lime juice.
Notes
For a vegetarian option, substitute shrimp with chicken or tofu. Adjust spices and toppings to your liking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free