Shrimp, bell peppers, onions, and seasonings come together in one skillet for delicious shrimp fajitas, drizzled with cilantro-lime cream, and wrapped in warm tortillas. This cooks quickly, so you’ll want to have the shrimp cleaned and vegetables sliced before you begin. Top with avocado, pico de gallo, and cilantro, if you wish.
Ingredients
Cilantro-Lime Cream
- 1 cup sour cream
- 3 tablespoons chopped cilantro
- 2 limes, zested and juiced
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
Fajitas
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pounds large shrimp, peeled and deveined
- 1 onion, thinly sliced
- 1 green pepper, sliced vertically
- 1 red pepper, sliced vertically
- 1/4 cup olive oil or avocado oil, divided
- 1 lime, juiced, divided
- 10 flour tortillas, warmed
- 1 avocado – peeled, pitted, and sliced (optional)
- 1 cup purchased or homemade pico de gallo, (optional)
- 1 bunch fresh cilantro, chopped (optional)
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Directions
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For cilantro-lime cream, place sour cream in a small bowl with a lid. Add cilantro, zest and juice of 2 limes, garlic, and 1/2 teaspoon salt. Stir together well, cover, and refrigerate until ready to serve.
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For fajita seasoning, combine chili powder, cayenne pepper, cumin, paprika, oregano, salt and pepper in a small bowl; set aside.
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In a large bowl or resealable plastic bag, add 2 tablespoons oil, half of lime juice, and fajita seasoning. Stir together or squeeze the bag to combine. Add shrimp and mix well to coat shrimp; set aside.
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Heat remaining 2 tablespoons oil in a large skillet over medium heat. Stir onion and peppers into the hot oil, and cook, stirring frequently, until some color begins to develop on the vegetables, 3 to 5 minutes. Remove vegetables from the skillet and set aside.
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Add shrimp to the same skillet and cook for 2 to 3 minutes. Return cooked vegetables to the skillet. Cook and stir until shrimp is opaque and pink, 2 to 3 minutes. Squeeze remaining lime juice over the skillet contents.
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Fill warm tortillas with shrimp, peppers, and onions, and garnish with avocado slices, pico de gallo, and additional cilantro, if desired. Drizzle with cilantro-lime cream.
Nutrition Facts (per serving)
| 1167 | Calories |
| 48g | Fat |
| 125g | Carbs |
| 62g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 1167 | |
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 12g | 59% |
| Cholesterol 410mg | 137% |
| Sodium 3199mg | 139% |
| Total Carbohydrate 125g | 46% |
| Dietary Fiber 15g | 54% |
| Total Sugars 7g | |
| Protein 62g | 123% |
| Vitamin C 90mg | 100% |
| Calcium 347mg | 27% |
| Iron 9mg | 49% |
| Potassium 1367mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
