Rye Free 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
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
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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