Shimp Fajitas

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  Shrimp(454g)
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  Olive oil(38g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cumin, Ground(10g)
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  Chili powder(5g)
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  Chipotle seasoning blend(3g)
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  1 teaspoon kosher salt (divided)
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  Lime Juice, Fresh(4g)
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  Garlic(10g)
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Tortilla, Corn, 6-Inch
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  Cilantro, Fresh
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  Avocado
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Feta, Crumbled

Instructions

1. 1Rinse and pat the shrimp dry, then transfer to a large bowl. Add the olive oil, ground cumin, chili powder, chipotle seasoning blend, and lime juice. Mince the fresh garlic and add to the bowl. Toss to coat evenly and set aside to marinate while you prep the vegetables.
2. 2Dice the bell peppers and onion into similar-sized pieces. Wrap the corn tortillas in foil and place in a 300°F oven to warm while you cook.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced peppers and onion, then cook 6–8 minutes, stirring occasionally, until the vegetables soften and begin to char at the edges. Transfer to a serving platter.
4. 4Add the remaining tablespoon of olive oil to the skillet and return to medium-high heat. Spread the shrimp in a single even layer and sear 1.5–2 minutes per side over medium-high heat until they turn opaque and curl into a "C" shape—do not overcook or they will toughen. Internal temperature should reach 145°F.
5. 5Transfer the cooked shrimp to the platter alongside the vegetables.
6. 6Divide the shrimp, vegetables, and warm tortillas evenly among 4 serving plates.
7. 7Top each plate with fresh cilantro, sliced avocado, crumbled feta cheese, and a dollop of nonfat Greek yogurt.
8. 8Divide any leftover shrimp and vegetables evenly into 4 airtight containers while still warm, and store tortillas and toppings separately in the refrigerator for up to 3 days.