Anti Inflammatory Classic Shrimp Fajitas
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 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
- 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
For serving
- 8 flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - ½ cup sour cream
- 1 cup guacamole or 1 avocado, sliced
- 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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