Shrimp Fajitas with Avocado Salsa
Shrimp Fajitas with Bell Peppers are quick/easy weeknight meal you can whip up in one pan under 20 minutes. Serve with tortillas with a zesty avocado salsa!
Servings 3 servings
Calories 708kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it's best to enjoy it within 24 hours.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Serving: 2g | Calories: 708kcal | Carbohydrates: 69.2g | Protein: 32.1g | Fat: 35.3g | Saturated Fat: 5.3g | Cholesterol: 190.5mg | Sodium: 1609.4mg | Fiber: 11.8g | Sugar: 7.6g