Skillet Shrimp Fajitas with Peppers and Onions
Large shrimp marinated in chili and cumin are seared in a skillet, then tossed with sauteed peppers and onions and served in warm tortillas.
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 bell peppers sliced
- 1 large onion sliced
- 8 small flour tortillas warmed
- salsa, guacamole, sour cream and lime wedges for serving
Instructions
Cooking
- Combine 2 tablespoons of the olive oil with the chili powder, cumin, garlic powder, onion powder, salt and pepper. Toss the shrimp in the mixture and marinate for 15 to 30 minutes.
- Slice the bell peppers and onion into thin strips.
- Heat a large skillet over medium-high heat and cook the shrimp in a single layer for 2 to 3 minutes per side, until pink and opaque. Remove to a plate.
- Add the remaining tablespoon of olive oil, peppers and onion to the skillet and saute for about 5 minutes, until tender.
- Return the shrimp to the skillet and toss for a minute to combine.
- Serve in warm tortillas with salsa, guacamole, sour cream and lime.
Notes
Do not overcook the shrimp, they are done when pearly and opaque. Store the tortillas separately. Leftovers keep up to three days in the refrigerator. Nutrition is an estimate and does not include the toppings.