Allison’s Cooking Diary: Fajitas

Allison Gargaro
·1 min read
<div>Fajitas</div>
Fajitas

Houston - Welcome to this special Cinco de Mayo edition of Allison’s Cooking Diary. We are making sheet pan shrimp fajitas. Everything cooks in one pan, so clean up is easy. The cilantro lime crema is the perfect topping to help cool down these warm fajitas!

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Ingredients:

Sheet Pan Shrimp Fajitas:

  • 1 yellow onion

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 lb. peeled & deveined shrimp

  • 2 tablespoons oil

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • Salt & pepper

  • Tortillas

Cilantro Lime Crema:

  • 1 cup cilantro (leaves and stems)

  • 1 1/2 cup plain Greek yogurt

  • 2 garlic cloves, chopped

  • Juice of 1 lime

  • Salt & pepper

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Method:

  1. Preheat oven to 425 degrees.

  2. Chop your vegetables into long strips. Place in a bowl and mix with oil and spices. Place in one single layer a baking sheet.

  3. Bake for 10-12 minutes.

  4. In the same bowl, add in the shrimp and cover with oil and spices.

  5. Take the baking sheet out of the oven and now place the shrimp in the middle of the pan.

  6. Bake for another 8-10 minutes until the shrimp are pink and the veggies are golden.

  7. Make the cilantro lime crema by adding all the ingredients into a blender. Pulse until smooth.

  8. Char your tortillas on the stove.

  9. Serve with cilantro and a slice of lime and enjoy!