Description
Savor the vibrant flavors of these quick and colorful sheet pan shrimp fajitas, perfect for busy weeknights and guaranteed to delight your family and friends.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, cut into wedges
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (store-bought or homemade)
- 8 small flour or corn tortillas
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, combine the shrimp, sliced bell peppers, onion wedges, olive oil, and fajita seasoning. Toss until evenly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the oven for 15-20 minutes until shrimp are pink and vegetables are slightly charred.
- Remove from the oven and squeeze fresh lime juice over the mixture. Serve warm in tortillas garnished with cilantro.
Notes
- For added heat, include sliced jalapeños in the mix.
- Substitute shrimp with chicken or firm tofu for variation.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 150mg