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4

Shrimp, bell pepper, and avocado fajitas

Total Time
47 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Ingredients

fresh lime(s)

1 item(s), grated zest

fresh lime juice

3 Tbsp

garlic clove(s)

2 medium clove(s), minced

hot pepper sauce

⅛ tsp

uncooked shrimp

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

olive oil

3 tsp

uncooked onion(s)

1 large, thinly sliced

orange bell pepper

1 large, or red variety, thinly sliced

chipotle chili powder

1½ tsp

ground cumin

1 tsp

fat free flour tortilla(s)

4 medium

fresh tomato(es)

1 large, diced

California (Hass) avocado

½ small, pitted, peeled, and cubed

cilantro

¼ cup(s), chopped fresh

fresh lime(s)

1 item(s), cut into wedges

Instructions

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

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