Ingredients:

  • 2 large Bell Peppers (mixed colours), sliced into uniform 1/4 inch strips
  • 1 medium Red Onion, sliced into thin strips
  • 2 Tbsp Olive Oil (for vegetables)
  • 1/2 tsp Kosher Salt (for vegetables)
  • 1 lb Large Raw Shrimp (21/25 count), peeled, deveined, and thawed
  • 1 Tbsp Olive Oil (for shrimp)
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Fresh Lime Juice
  • 8 Flour or Corn Tortillas (8-inch)
  • Cilantro, Sour Cream, Salsa, Avocado (To Taste, for serving)

Instructions:

  1. Preheat the Oven: Set your oven to 425°F (220°C). Line a standard half sheet pan with parchment paper or foil for easy cleanup.
  2. Prep the Vegetables: In a large bowl, combine the sliced peppers and onions. Drizzle with 2 Tbsp of olive oil and season with 1/2 tsp salt. Toss thoroughly until everything is evenly coated.
  3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the sheet pan. Place in the preheated oven for 10–12 minutes. This gives the vegetables a crucial head start to soften and caramelise slightly.
  4. Make the Fajita Seasoning: While the vegetables roast, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and black pepper in a small bowl.
  5. Season the Shrimp: Place the thoroughly dried shrimp in a separate bowl. Add the remaining 1 Tbsp of olive oil and the prepared spice mix. Toss gently until the shrimp are completely coated. Do not season until ready to add them to the pan.
  6. Add the Shrimp: After the vegetables have roasted for 10–12 minutes, carefully remove the sheet pan from the oven. Using tongs, quickly push the vegetables to one side, creating space.
  7. Spread and Cook: Spread the seasoned shrimp onto the empty side of the sheet pan in a single layer. Return the pan to the oven and cook for an additional 4–6 minutes. If using tortillas, wrap them in foil and place them in the oven during the last 5 minutes.
  8. Finish and Serve: Remove the sheet pan from the oven. Squeeze the fresh lime juice evenly over the shrimp and vegetables. Toss everything together right on the pan. Serve immediately in warm tortillas with your choice of toppings (cilantro, sour cream, salsa, or avocado).