Shrimp, bell pepper, and avocado fajitas

SmartPoints® value per serving
Total Time
47 min
15 min
12 min


Fresh lime(s)

1 item(s), grated zest

Fresh lime juice

3 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Hot pepper sauce


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


¼ cup(s), chopped fresh

Fresh lime(s)

1 item(s), cut into wedges


  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)