Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.

EatingWell.com, March 2022

Gallery

Credit: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Recipe Summary

total:
40 mins
active:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)

  • Meanwhile, add shrimp and the reserved chili mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro sour cream, avocado and/or pico de gallo, if desired.

Nutrition Facts

2 fajitas
349 calories; protein 27g; carbohydrates 33g; dietary fiber 6g; sugars 5g; fat 13g; saturated fat 2g; mono fat 8g; poly fat 3g; cholesterol 183mg; vitamin a iu 2088IU; vitamin b3 niacin 2mg; vitamin c 143mg; vitamin e iu 3IU; folate 42mg; vitamin k 5mg; sodium 657mg; calcium 146mg; iron 3mg; magnesium 97mg; phosphorus 443mg; potassium 707mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 3mg.
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