Feel like Mexican takeout? Try this easy sheet pan dinner for Shrimp Fajitas. You’ll be eating dinner before you can drive to the restaurant, plus it’s easy clean up!
• 1 ¼ pounds peeled and deveined raw large shrimp
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup sliced poblano chile
• 1 cup sliced red onion
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground coriander
• ¾ cup reduced-fat sour cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped seeded jalapeño
• ¼ teaspoon lime zest plus 1 Tbsp. fresh lime juice
• 1 small garlic clove, grated
• 8 (6-inch) corn or flour tortillas
• ¼ cup packed fresh cilantro leaves
• 2 limes, cut into wedges
• Step 1
Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.
• Step 2
Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.
• Step 3
Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.
446 calories; fat 20g; saturated fat 5g; protein 26g; carbohydrates 45g; fiber 7g; sugars 10g; sodium 676mg.
Recipe provided by Cooking Light