Shrimp Fajitas
A quick and bright skillet dinner featuring spicy, charred peppers and sweet onions tucked into warm tortillas with creamy smashed avocado. Perfect for a weeknight meal.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off, your choice) Thaw completely and pat dry if using frozen shrimp.
- 2 teaspoons chili powder Swap with smoked paprika for a milder taste.
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt Plus more to taste.
- Freshly ground black pepper
For the vegetables
- 2 bell peppers (1 red and 1 green), thinly sliced
- ½ yellow onion, thinly sliced
For cooking
- 2 tablespoons neutral oil (vegetable, canola, or avocado oil)
- 6 pieces flour tortillas, warmed Use corn tortillas for a gluten-free option.
- 1 piece avocado, smashed with a pinch of salt and a squeeze of lime
Instructions
Preparation
- Pat the shrimp very dry with paper towels and remove tails if you prefer. Toss the shrimp with 1 tablespoon of the oil.
- In a small bowl, mix the chili powder, cumin, onion powder, garlic powder, ½ teaspoon salt, and a few grinds of black pepper. Sprinkle the spice mix over the shrimp and toss to coat evenly.
Cooking
- Heat a large skillet over medium-high until hot. Add the remaining tablespoon of oil and swirl to coat the pan.
- Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and show slight char. Transfer them to a plate.
- In the same skillet, arrange the shrimp in a single layer and cook undisturbed for about 2 minutes. Flip and cook another 1–2 minutes, until the shrimp are opaque and just cooked through.
- Return the peppers and onions to the skillet and toss with the shrimp for 30–60 seconds to heat through and marry the flavors.
- Warm the tortillas in a clean skillet until pliable. Divide shrimp and vegetables among tortillas and top with smashed avocado.
- Add extra toppings as desired.
Notes
For best results, keep the shrimp at safe temperatures and avoid overcooking to prevent rubbery shrimp. Serve immediately for the best texture.