Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined
- 3 bell peppers (mix of red, yellow, and green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Flour or corn tortillas
- Optional toppings: avocado slices, fresh cilantro, sour cream, lime wedges, salsa
Instructions
- Preheat your oven to 425°F.
- In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.
- Place the sliced peppers and onions on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the spice mixture. Toss to coat.
- Spread the vegetables in an even layer and bake for 10 minutes.
- Meanwhile, in a bowl, toss the shrimp with the remaining olive oil and spice mixture.
- Remove the baking sheet from the oven, add the seasoned shrimp on top of the vegetables, and return to the oven for another 8-10 minutes, until the shrimp are pink and opaque.
- Remove from the oven and squeeze fresh lime juice over everything.
- Warm your tortillas in the microwave or in a dry skillet.
- Serve the shrimp and vegetable mixture with warm tortillas and your favorite toppings.
Notes
Watch the shrimp carefully – they cook quickly and can become rubbery if left too long.
Warm your tortillas just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
