Photo of Shrimp, bell pepper & avocado fajitas by WW

Shrimp, bell pepper & avocado fajitas

Total Time
47 min
15 min
12 min


Fresh lime(s)

1 item(s), grated zest

Fresh lime juice

3 tbsp(s)

Garlic clove(s)

2 clove(s), large, minced

Hot pepper sauce


Uncooked shrimp

1½ pound(s), medium size, peeled and deveined

Olive oil

3 tsp(s)

Uncooked onion(s)

1 large, thinly sliced

Orange bell pepper

1 large, or red variety, thinly sliced

Chipotle chili powder

1½ tsp(s)

Ground cumin

1 tsp(s)

Fat free flour tortilla(s)

4 medium

Fresh tomato(es)

1 large, diced

California (Hass) avocado

½ small, pitted, peeled, and cubed


¼ cup(s), chopped fresh

Fresh lime(s)

1 item(s), cut into wedges


  1. In a large zip-top bag, combine the lime zest and juice, garlic, and pepper sauce; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate, turning the bag occasionally, for about 20 minutes.
  2. Meanwhile, heat 2 teaspoons of oil in large skillet over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are golden, about 8 minutes. Add the chile powder and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Season to taste with salt, if desired. Transfer the vegetables to a bowl; cover and keep warm.
  3. Remove the shrimp from the marinade; discard the marinade. Heat the remaining 1 teaspoon oil in a skillet. Add the shrimp and cook, stirring frequently, just until opaque in center, about 3 minutes. Season to taste with salt, if desired. Stir in the vegetables.
  4. Fill the tortillas evenly with the shrimp and vegetables, tomato, avocado, and cilantro. Serve with lime wedges.
  5. Serving size: 1 fajita