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Sheet Pan Shrimp Fajitas

Servings 10 tacos
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Ingredients
  

  • 1 pound shrimp raw
  • 3 bell peppers sliced (I used a red, orange, and yellow three pack from Aldi.)
  • 1 onion sliced
  • 3 Tbsp avocado oil or oil of choice
  • 1 Tbsp chili powder
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp dried oregano <can omit, if needed>
  • 8-10 tortillas

Avocado Sauce

  • 1 avocado
  • 1 clove garlic pressed
  • 1/4 cup cilantro stems and leaves
  • 1 Tbsp lime juice
  • 1 Tbsp greek yogurt
  • 1 Tbsp water or more for thinner sauce
  • 1/4 tsp salt

Instructions
 

  • Heat oven to 400 with sheet pan in the oven.
  • Toss shrimp, peppers, and onions in a large bowl with avocado oil and spices.
  • Spread shrimp mixture onto hot sheet pan. Place in oven and cook for 8-10 minutes or until shrimp are cooked through.
  • While shrimp are cooking, prepare avocado sauce. Combine all ingredients in a food processor or blender. Blend until combined.

Notes

Other Thoughts:
  • If you are using frozen shrimp, I would recommend thawing your shrimp before cooking. I typically use frozen shrimp. Just place in a strainer and run cold water over them for 3-5 minutes until they break apart and are mostly thawed. And, you're ready to rock.
  • Like other veggies in your fajitas?! Add them! Just make sure you cut things in even sizes so they cook at the same time.
  • Get crazy and add any of your other favorite toppings as well. Salsa? Black beans? Go for it!
Short Cut Version <added June 2023>
  • No need to preheat the pan. Just toss the peppers, onions, shrimp, oil, & seasonings on your pan. Pop in the oven for 10 minutes or until shrimp are cooked through. 
  • Don't bother making the sauce - just throw some store-bought guacamole on there. 
  • Kick it up a notch with a bag of coleslaw mix + your favorite ranch dressing as another topping. 
  • Make those tacos and enjoy!!!
 
How-to-Use:
Athletes: No matter whether you are in season or out of season, this recipe fits your needs. In a tough training block? Eat more tacos (aka more tortillas which equals more carbs) with less filling in each. Out of season? Eat 1 or 2 tortillas pilled high with the protein and veggies.
Healthy Eating: This is a great balance of all the nutrients you need for a healthy, balanced, fulfilling meal. Depending on your hunger level and activity, build your tacos how you want. But make sure you're getting enough protein and healthy fats to balance our your appetite and keep you full.
Kids: We might have to make my son a cheese quesadilla the nights we eat this meal. We always put some shrimp and peppers on his plate, but he chooses not to eat them. We subscribe to the theory of we decide WHAT to serve and the kids decide how MUCH they eat. But, I always include one food that I know they will eat. <<Cue quesadilla>> My daughter on the other hand gave this a whirl and loved the avocado sauce. Keep trying guys. Exposure is the best we can do!