Sheet Pan Shrimp Fajitas
This easy dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Mild poblano chiles and bell peppers get a nice char under the broiler and deliver more than double a day’s worth of immunity-boosting vita
Active: 15 min. Total: 20 min.
11/4 lb. peeled and deveined raw
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup sliced poblano chile
1 cup sliced red onion
3 Tbsp. olive oil
1 Tbsp. chili powder
1 tsp. ground cumin
3/4 tsp. kosher salt, divided
1/2 tsp. ground coriander
3/4 cup reduced-fat sour cream 1 Tbsp. chopped fresh cilantro 1 Tbsp. finely chopped seeded
1/4 tsp. lime zest plus 1 Tbsp. fresh
1 small garlic clove, grated 8 (6-inch) corn or flour tortillas
1/4 cup packed fresh cilantro leaves 2 limes, cut into wedges
1. Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.
2. Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.
3. Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.
SERVES 4 (serving size: 2 fajitas) Calories 446; Fat 20g (sat 5g, unsat 13g); Protein 26g; Carb 45g; Fiber 7g; Sugars 10g (added sugars 0g); Sodium 676mg; Calc 21% DV; Potassium 11% DV