Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, thinly sliced
- 2 tbsp taco seasoning
- Juice of 1 lime (about 2 tbsp)
- 6 small flour or corn tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss shrimp with taco seasoning and lime juice until evenly coated.
- Slice bell peppers and onion into thin strips.
- Arrange shrimp and veggies on a parchment-lined baking sheet in a single layer.
- Bake for 15-20 minutes until shrimp are pink and veggies are tender-crisp.
- Warm tortillas in a skillet or microwave just before serving.
- Serve fajitas immediately, garnished with cilantro if desired.
Notes
- For extra flavor, add lime zest to the marinade.
- Feel free to substitute bell peppers with zucchini or add corn.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg