servings
Ingredients
Shrimp Marinade
- 2 lb. large shrimp peeled, without tail
- 1 tsps. chili seasoning
- 1 tbsp. fajita seasoning
- 1/4 cup lime juice
- 1 tsp paprika
- 1/2 tsp black pepper
- 3 cloves garlic minced
- 2 tbsps. olive oil
- 1/2 tsp cumin
- 1/2 tsp salt optional to taste
- 16 small corn tortilla
Fajita Veggies
- 3 whole bell peppers 3 colors, julienne
- 1 whole onion julienne
- 1 tbsp. olive oil
- 1/2 tsp dry parsley
- 1 tbsp. fajita seasoning
Instructions
- Preheat the oven to 400 degrees.
- In a bowl, place all the shrimp marinade ingredients together with the shrimp. If you have time let them marinate for 30 minutes. If not, set aside until you slice the veggies.
- While the shrimp is marinating, slice the pepper and onions.
- Line a sheet pan (1/2 sheet size) with Reynolds Wrap® non-stick foil.
- Place the veggies on one side and the shrimp on the other half side.
- Bake in the oven for 20 minutes, tossing around half way through.
- Remove and toss everything together to serve. Serve with corn tortillas and top with some avocados and cilantro lime dressing.
Notes
- Purchase deveined shrimp to save time. If your shrimp still has veins intact, you can remove it by slicing the shrimp slightly and use a toothpick or skewer to lift the vein out of the shrimp.
- Don't have fajita seasoning on hand? Taco seasoning works in a hurry.
- Not a fan of bell peppers? You can roast any vegetables you like!
Nutrition
Calories: 293kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1052mg | Potassium: 268mg | Fiber: 5g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 5mg
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