SHRIMP FAJITAS

Ingredients:

1. 1 1/2 pound of large shrimp that have been skinned and deveined
2. 1 thinly sliced onion
3. One lime
4. two thinly sliced bell peppers
5. one-fourth cup split olive oil
6. eight tortillas

1. 1/2 tsp chilli powder
2. 1/2 tsp ground cumin
3. 1/4 tsp pepper
4. 1/2 tsp garlic powder
5. 1/2 tsp paprika
6. 1/2 tsp oregano
7. 1/2 tsp salt
8. 1/4 tsp pepper

Directions:

1. In a small bowl, stir together the fajita seasoning ingredients.
2. In a large bowl, add the shrimp, two tablespoons of olive oil, the juice from half a lime, and the fajita seasoning. Toss it all together until the shrimp is well coated and set it aside to marinate.
3. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the bell peppers and onions, and saute for 4-5 minutes or until softened and the onions have started to caramelize. Transfer to a plate.
4. In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink.
5. Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

STORING AND REHEATING TIPS

If you’ve got shrimp fajita leftovers, count yourself lucky (they always seem to magically disappear). But the good news is that they reheat easily and you can switch up the toppings to keep them interesting. Here’s how to store them:

• Store leftovers: Pack them in an airtight container and store in the fridge for up to 4 days.
• How to reheat: Just microwave a bowl or plate of the fajitas for a minute or until warmed through.

NUTRITION