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a wooden surface with individual bowls of cooked shrimp, cooked peppers and onions, chopped tomatoes, and chopped avocado with an already prepped fajita on the surface

Shrimp, Bell Pepper & Avocado Fajitas

3
Points®
Total Time
47 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy

Ingredients

Lime

1 item(s), grated zest

Fresh lime juice

3 Tbsp

Garlic

2 clove(s), minced

Hot pepper sauce

⅛ tsp

Uncooked shrimp

1½ pound(s), medium size, peeled and deveined

Olive oil

3 tsp

Uncooked onion

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

4 medium

Tomato

1 large, diced

California (Hass) avocado

½ small, pitted, peeled, and cubed

Cilantro

¼ cup(s), chopped fresh

Lime

1 item(s), cut into wedges

Instructions

  1. In a large zip-top bag, combine the lime zest and juice, garlic, and pepper sauce; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate, turning the bag occasionally, for about 20 minutes.
  2. Meanwhile, heat 2 teaspoons of oil in large skillet over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are golden, about 8 minutes. Add the chile powder and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Season to taste with salt, if desired. Transfer the vegetables to a bowl; cover and keep warm.
  3. Remove the shrimp from the marinade; discard the marinade. Heat the remaining 1 teaspoon oil in a skillet. Add the shrimp and cook, stirring frequently, just until opaque in center, about 3 minutes. Season to taste with salt, if desired. Stir in the vegetables.
  4. Fill the tortillas evenly with the shrimp and vegetables, tomato, avocado, and cilantro. Serve with lime wedges.
  5. Serving size: 1 fajita

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