Shrimp Fajitas

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  3 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  4 tbsp Olive oil

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

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  2 tbsp Lime Juice, Fresh
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  2 lbs Shrimp
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  2 Bell Pepper(238g)
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  1 Yellow Onion(110g)
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  12 Tortilla, Flour, 6-Inch(360g)
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  Avocado
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  Cilantro, Fresh

Instructions

1. 1In a large bowl, combine the taco seasoning packet, fresh lime juice, and 3 tablespoons olive oil. Add the raw shrimp and toss until evenly coated; let sit while you prep vegetables.
2. 2Slice the bell peppers and onion into ¼-inch strips.
3. 3Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1 minute. Add the peppers and onion, spread in a single layer, and cook 5–6 minutes, stirring occasionally, until edges are charred and vegetables are tender-crisp. Transfer to a plate.
4. 4Return the skillet to medium-high heat. Add the marinated shrimp in a single layer and cook undisturbed for 2 minutes, until the bottoms turn pink and opaque.
5. 5Flip the shrimp and cook 1–2 minutes more over medium-high heat until all shrimp are pink throughout with no gray translucent centers and internal temperature reaches 165°F.
6. 6Return the peppers and onion to the skillet, stir to combine with the shrimp, and cook 1 minute more to heat through.
7. 7Divide the shrimp and vegetable mixture evenly into 6 airtight containers while hot. Store the flour tortillas, sliced avocado, and fresh cilantro in separate containers to add at serving time.