Sheet Pan Shrimp Fajitas
Servings : 4
Ingredients
- 1 lb shrimp thawed, tails removed
- 1 Tbsp Chili Powder
- 2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 Tbsp cornstarch
- 1 onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 1 yellow bell pepper seeded and thinly sliced
- 1 green bell pepper seeded and thinly sliced
- 3 Tbsp extra virgin olive oil divided
- 1 Tbsp lime juice
- 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
- 1 cup fresh pico de gallo
- 1/2 cup sour cream optional
- 1 bunch cilantro finely chopped, optional
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 400. Combine chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, salt and cornstarch in a small bowl. Divide mixture in half. Add shrimp to another small bowl along with half of the seasoning mixture and 1 tablespoon oil. Toss until shrimp is well coated Set aside. Add onions, peppers, and remaining olive oil to a medium bowl along with the remaining half of the seasoning mixture. Toss to coat. Arrange veggies in a single layer on a baking sheet.
- Bake at 400 for 10 minutes. Add shrimp. Bake an additional 10 minutes or until shrimp is opaque and cooked through. Sprinkle with lime juice.
- Fill tortillas with shrimp and vegetable mixture. Top with pico, sour cream, cilantro, and cheese, if desired.
Notes
For gluten free, use corn tortillas.
For paleo, omit tortillas.
For vegetarian, omit shrimp and cook veggies 20 minutes, then sprinkle with lime juice.
For vegan, omit shrimp and cook veggies 20 minutes, then sprinkle with lime juice. Use yellow or green tier vegan cheese or omit cheese.