# Needed Ingredients:
→ Seafood
01 - 1 lb 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 tbsp olive oil
05 - 1 ½ tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp dried oregano
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp kosher salt
13 - ½ tsp 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)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), kosher salt, and black pepper until well combined.
03 - Add shrimp, sliced bell peppers, and onion to the bowl. Toss thoroughly to coat all components evenly with the seasoning blend.
04 - Spread the shrimp and vegetables in a single, uniform layer on the prepared sheet pan.
05 - Place the sheet pan in the oven and roast for 12 to 15 minutes, or until shrimp are pink and opaque and vegetables are tender but not mushy. Avoid overcooking shrimp.
06 - Remove from oven, squeeze fresh lime juice over the top, and serve immediately with warmed tortillas, cilantro, and optional sour cream or avocado.
