# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 medium red onion, sliced into thin wedges
→ Fajita Seasoning
04 - 2 tablespoons olive oil
05 - 1½ teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper
→ To Serve
14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - Fresh cilantro leaves, chopped
17 - Sour cream (optional)
18 - Sliced avocado or guacamole (optional)
# How To Make:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper in a large mixing bowl; stir to blend.
03 - Add shrimp, bell peppers, and onion to the bowl and toss thoroughly until evenly coated with the seasoning mixture.
04 - Spread the shrimp and vegetable mixture in a single even layer on the prepared sheet pan.
05 - Roast in the oven for 12 to 15 minutes, until shrimp are pink and opaque and vegetables are tender; avoid overcooking.
06 - Remove from oven, squeeze fresh lime juice over the contents, and serve immediately with warm tortillas, cilantro, and optional toppings.
