Low Sodium Classic Shrimp Fajitas

Total time45 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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2 tbsp olive oil, divided
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 flour tortillas (6-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
½ cup sour cream
1 cup guacamole or 1 avocado, sliced
Omit this
This ingredient likely doesn’t work for the diet.
½ cup salsa
1 lime, cut into wedges
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a medium bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt. Add the shrimp, 1 tbsp of the olive oil, and the lime juice, and toss until the shrimp are evenly coated. Let the shrimp marinate at room temperature for 15 minutes.
2
Wrap the tortillas in foil and place in a 300°F (150°C) oven, or wrap in a damp paper towel and microwave in 30-second bursts, until warm and pliable.

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