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. Top with 1/2 tablespoon oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon chipotle chile powder, and 1/2 teaspoon kosher salt. Zest the lime directly over the bowl. Toss to coat, then set aside.
2. 2To warm the tortillas, wrap them in foil and place in a 300° F oven while you cook the shrimp and vegetables.
3. 3Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers, onion, and the remaining 1 teaspoon cumin, 1/2 teaspoon chili powder, ¼ teaspoon chipotle chile powder, and 1/2 teaspoon salt. Stir and cook until the vegetables soften and are starting to turn dark in places, about 6 to 8 minutes.
4. 4Stir in the garlic and let cook 30 seconds, just until fragrant. Transfer the vegetables to a serving platter.
5. 5Add the remaining 1 tablespoon oil to the skillet and return the heat to medium high. Transfer the shrimp to the skillet and spread into an even layer. Sear the shrimp on both sides until they are just turning opaque and curling into a “C”, about 3 minutes total—do not over cook or the shrimp will be tough.
6. 6Scoot the vegetables on the platter over to one side, then add the shrimp in the empty space. Juice the zested lime over the top. Serve piled inside the warm tortillas, with toppings of choice.