# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 medium red onion, sliced into thin wedges
→ Fajita Seasoning
04 - 2 tablespoons olive oil
05 - 1 ½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper
→ To Serve
14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves, chopped
17 - Sour cream (optional)
18 - Sliced avocado or guacamole (optional)
# How To Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper if using, kosher salt, and black pepper until well blended.
03 - Add the shrimp, sliced bell peppers, and onion to the seasoning mixture. Toss thoroughly until evenly coated.
04 - Spread the shrimp and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast in the oven for 12 to 15 minutes, or until shrimp turn pink and opaque and vegetables are tender but still crisp. Avoid overcooking the shrimp.
06 - Remove from oven and squeeze fresh lime juice over the shrimp and vegetables. Serve immediately with warm tortillas, chopped cilantro, and optional toppings such as sour cream or sliced avocado.
