Gluten Free Shrimp Fajitas with Avocado Crema
Fajita night just got a serious upgrade, and this version serves four with enough smoky, sizzling flavor to make everyone at the table reach for seconds. The shrimp get a quick marinade in cumin, smoked paprika, chili powder, and fresh lime juice before hitting a screaming-hot cast iron skillet, where they cook in just a few minutes to juicy, pink perfection. Charred bell peppers and onions bring that classic fajita sweetness and a little caramelized bite, while the real showstopper is the blended avocado crema — ripe avocados, sour cream, jalapeño, cilantro, and garlic all whipped together into something silky and bright that you'll want to put on everything. The whole thing wraps up in gluten free tortillas that get toasted right in the same skillet, so they're warm and pliable instead of stiff or crumbly. Fajitas can be a minefield when you're avoiding gluten, since flour tortillas and hidden starch fillers in spice blends are everywhere — but here every single component is built from scratch with naturally safe ingredients, so there's no guesswork. From marinade to table, this comes together in well under an hour, making it a genuinely weeknight-friendly dinner that doesn't taste like a compromise.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tbsp olive oil
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeded and roughly chopped
- ¼ cup fresh cilantro leaves
- 1 small garlic clove
- ¼ tsp salt
For serving
- 8 gluten free tortillas
- lime wedges (optional)
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a mixing bowl, combine the shrimp with 2 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, 1/2 tsp salt, black pepper, and 1 tbsp lime juice. Toss until the shrimp are evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinates, make the avocado crema: combine the avocados, sour cream, 2 tbsp lime juice, jalapeño, cilantro, garlic clove, and 1/4 tsp salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust salt if needed, then set aside.
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