Shrimp Fajitas with Bell Peppers and Avocado Salsa

I forget sometimes how easy fajitas are to make and how much we love them! Today, I made Shrimp Fajitas with Bell Peppers and Avocado Salsa and it only took me 10 minutes to cook after having sliced the onions and peppers yesterday. Sometimes we complicate what it means to eat healthy, but our body is just looking for food with nutrients. So, don’t complicate healthy meal planning and cooking. I find that some of the most enjoyed recipes are the easy flavorful ones. And that’s what happened tonight…a simple protein (like chicken or shrimp) with a few colorful veggies, and seasoning to rock your world topped with a zesty creamy avocado salsa. It’s easy, healthy and definitely delicious!

Shrimp Fajitas with Bell Peppers and Avocado Salsa is quick/easy weeknight meal you can whip up in one pan under 20 minutes - sizzling, zesty and healthy!

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  • 1 1/2 tbsp olive oil, divided
  • 1 small onion, sliced
  • 3 bell peppers, sliced (I used yellow, red and orange)
  • 2 tsp taco/fajita seasoning, divided (I used Ms. Dash)
  • 1 pound medium shrimp - peeled and deveined
  • 1 tbsp fresh cilantro
  • 6 (10 inch) whole wheat flour tortillas, warmed

Avocado Salsa

  • 1 1/2 avocados, chopped
  • 1 tbsp fresh cilantro
  • 1/2 lime
  • 1 tbsp olive oil
  • Salt/pepper to taste


  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and bell peppers, and half the seasoning. Cook, stirring frequently until peppers looked cooked, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
  2. Pour the remaining 1/2 tablespoon of olive oil into the skillet, and add the shrimp, remaining half of the seasoning and the 1 tablespoon of fresh cilantro. Cook, stirring occasionally, until shrimp is pink and opaque. Remove from the skillet and set aside.
  3. To make the avocado salsa, mix all the ingredients in a bowl and add salt/pepper to taste. Assemble fajitas by first placing the cooked vegetables on the bottom of the warm fajita, followed by the shrimp and finally the avocado salsa.

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