Red Meat Allergy Friendly Sheet Pan Shrimp Fajitas
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the fajitas
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
For the spice blend
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, combine the cumin, chili powder, smoked paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until evenly mixed.
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